Kitchen Operations Manager

We’re seeking a highly organized, hands-on Kitchen Operations Manager to oversee back-of-house operations at multiple locations under the supervision of our Culinary Director. This is a hands-on, on-site chef role. This role requires strong cooking fundamentals and the ability to turn standards into dependable routines. Please Read Before You Apply Schedule: Approximately 50 hours per week on average, with additional demands during the holiday season. Multi-location responsibility: Your schedule and the division of your time between locations will depend on business needs. Travel: You must be willing and able to travel between San Mateo and San Francisco several times each week. Core expectations: This role centers on disciplined systems, precision, consistency, attention to detail, and follow-through. Responsibilities Oversee daily back-of-house operations across both locations, including: Manage inventory and ordering, keep accurate records, ensure appropriate stock levels. Control waste. Develop and maintain accurate prep lists for dinner service and events. Coordinate preparation and kitchen execution for events. Maintain standards for food quality, flavor, portioning, and presentation. Uphold food safety, sanitation, and allergen-handling procedures. Communicate priorities, delegate, and follow through clearly. Work with the Culinary Director to identify gaps and improve systems. Professional Qualifications (required; in order of importance) Exceptional organizational skills and attention to detail. Demonstrated experience with inventory management, ordering, prep planning, and event preparation and execution Strong command of core cooking fundamentals. Mastery of food safety, sanitation, and allergen management. At least one year of experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, or another senior back-of-house leadership role. How to Apply Submit your 1) resume and 2) either a cover letter or a short note addressing: Why you’re interested in this position. Why your experience and working style make you a strong fit. Applications must include both items 1) and 2) to be considered. Hiring Process Initial phone screening: Discuss the role, basic expectations, compensation expectations, and your questions. Formal interview: Communicate your leadership style, approach to work, professional philosophy, and career goals. Tasting interview: Demonstrate your cooking fundamentals and culinary skillset. Paid working interview: Complete a three-hour stage following the tasting interview. Pay: $75,000.00 - $95,000.00 per year Benefits: Employee discount Flexible schedule Health insurance Paid time off Application Question(s): Explain why you are interested in this position. Explain why your experience and working style make you a strong fit. Work Location: In person

View the full posting and apply