Central Kitchen Manager - Immediate Hiring!

Central Kitchen Manager About the Role Wang Cai is seeking a hands-on Central Kitchen Manager to lead daily food production and support our restaurant operations. This role oversees production planning, team supervision, food safety, inventory, and order fulfillment, ensuring every location receives consistent, high-quality products on time. The ideal candidate has strong kitchen leadership experience, understands high-volume food production, and can build clear processes while working alongside the team. Responsibilities Production & Quality Manage daily central kitchen operations, including ingredient preparation, cooking, portioning, packaging, and storage. Develop production schedules based on restaurant orders, sales forecasts, inventory levels, and available staffing. Ensure products meet established recipes, portion sizes, presentation standards, and production specifications. Monitor production output, yields, and waste; resolve issues that affect quality or timely fulfillment. Coordinate with restaurant managers on product needs, quality feedback, and order adjustments. Team Leadership Supervise, schedule, and train kitchen staff, assigning clear responsibilities and production targets. Lead daily team briefings and communicate priorities, deadlines, and safety expectations. Coach employees on preparation techniques, equipment use, productivity, and sanitation. Support hiring, onboarding, performance reviews, and employee development. Build a respectful, accountable, and collaborative work environment. Food Safety & Sanitation Maintain food safety and sanitation procedures throughout receiving, preparation, cooking, cooling, storage, and dispatch. Ensure accurate temperature logs, labeling, date marking, allergen controls, and inventory rotation. Conduct routine inspections and address food safety or sanitation concerns promptly. Maintain required records and support health inspections. Ensure equipment is used safely and coordinate cleaning, preventive maintenance, and repairs. Inventory & Cost Control Oversee receiving, storage, inventory counts, and ingredient ordering. Establish and maintain appropriate stock levels to support production while minimizing spoilage. Track food usage, labor hours, packaging consumption, and waste against operating targets. Verify incoming deliveries for quantity, quality, temperature, and accuracy. Partner with purchasing and suppliers to resolve shortages and delivery issues. Order Fulfillment & Process Improvement Oversee accurate picking, packing, labeling, and staging of restaurant orders. Coordinate dispatch schedules and appropriate temperature controls during handoff and transportation. Develop and maintain standard operating procedures, production checklists, and training materials. Identify opportunities to improve workflow, kitchen layout, consistency, and production capacity. Report operational results, staffing needs, and production concerns to management. Qualifications At least 1 years of professional kitchen or food production experience, including 1 year in a supervisory or management role. Experience in a central kitchen, commissary, catering operation, or high-volume restaurant preferred. Strong knowledge of food safety, sanitation, inventory management, and production planning. Experience preparing Chinese cuisine preferred; familiarity with batch cooking, sauces, bao, dumplings, or similar products is a plus. Ability to lead a diverse team, communicate clearly, and manage competing priorities. Comfortable using spreadsheets, inventory tools, and production records. Food protection certification required, or willingness to obtain the certification required for the location. Availability to work early mornings, weekends, and holidays as production needs require. Ability to work in a kitchen environment, stand for extended periods Ability to lift and carry ingredients, boxes, and kitchen supplies weighing up to 50 pounds. Ability to bend, reach, twist, squat, and per…

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