Kitchen Manager

Job Description:\n\nDescription:Kitchen Manager\nReports To: General Manager and Executive ChefPosition Summary\nThe Kitchen Manager is the leader of the back-of-house operation and a key partner to the General Manager and/or Executive Chef. You’ll be responsible for the daily execution, people, food quality, safety, and financial performance of the kitchen.\nThis is a hands-on leadership role. You’ll spend time on the line, in prep, working alongside your team, and making sure the kitchen is ready to deliver consistent, high-quality food throughout every service. You’ll also own the systems and processes that keep the kitchen organized, efficient, and profitable.\nThe right person is a strong operator, a people developer, and a leader who takes ownership. You know how to set clear expectations, hold people accountable, solve problems, and create a kitchen culture where people want to work and grow.What You'll DoLead Culinary Execution\n\n Lead daily back-of-house operations, ensuring food is prepared and executed according to Hometown recipes, standards, and specifications.\n Run and manage the expo line during peak business periods.\n Monitor ticket times, kitchen flow, and overall service efficiency.\n Complete and verify daily opening, line check, prep, and kitchen checklists.\n Oversee all prep production and ensure prep lists are completed accurately and on time.\n Maintain recipe books, prep guides, production standards, and other culinary resources.\n Ensure inventory levels and prep production support projected business volume.\n Support catering, special events, and other off-site or high-volume food execution as needed.\n Lead by example and remain hands-on during busy periods.\nOwn Food Quality & Consistency\n\n Ensure recipes, portion standards, preparation methods, and presentation standards are followed consistently.\n Regularly calibrate the team on recipes, preparation, quality, and execution.\n Identify opportunities to improve food quality, efficiency, and consistency.\n Partner with culinary leadership to maintain and improve Hometown's food program.\nManage Food Safety & Sanitation\n\n Own food safety and sanitation standards across all BOH shifts.\n Maintain HACCP documentation and required sanitation logs.\n Ensure proper food storage, labeling, dating, rotation, and FIFO practices.\n Conduct regular kitchen cleanliness and food safety audits.\n Complete internal health inspections on the required schedule.\n Ensure compliance with local health department regulations and Hometown standards.\n Maintain clean and organized coolers, storage areas, equipment, dock, dumpster, and garbage areas.\n Ensure proper chemical handling, usage, and storage.\nLead Scheduling & Labor\n\n Create and publish BOH hourly schedules based on business needs and projected sales.\n Forecast labor and ensure appropriate staffing for daily business, weekends, peak periods, and events.\n Manage BOH labor to budget while maintaining appropriate coverage and service standards.\n Monitor labor productivity and make adjustments as business needs change.\n Minimize unnecessary overtime while ensuring the team is positioned for success.\n Partner with the General Manager on overall labor strategy and staffing needs.\nOwn Food Cost & Inventory\n\n Manage food cost and work toward established budget goals.\n Own culinary ordering, purchasing, and supplier relationships.\n Maintain appropriate product pars based on business volume.\n Review vendor pricing, product quality, and opportunities for savings.\n Ensure invoices are accurate and processed correctly in Restaurant365.\n Ensure waste is accurately recorded, reviewed, and addressed.\n Complete monthly inventory counts and investigate significant variances.\n Review food cost trends and identify opportunities to improve profitability.\n Partner with the General Manager on P&L performance and action plans.\nDevelop & Lead the Team\n\n Recruit, interview, and hire BOH team members in partnership with the General Manager and/or Executive Chef and leadership team.\n Train, coach, and develop hourly BOH team members and kitchen leaders.\n Ensure BOH training checklists and required training are completed accurately and on time.\n Provide consistent, real-time coaching and feedback.\n Conduct performance evaluations and create meaningful development plans.\n Address performance concerns promptly and follow Hometown's progressive disciplinary process when needed.\n Develop future kitchen leaders and create opportunities for team members to grow.\n Build a strong bench and succession plan for the BOH team.\n Create a culture built on accountability, respect, teamwork, and continuous improvement.\nPartner Across the Caf\n\n Work closely with the General Manager and FOH leadership to create a smooth, unified operation.\n Communicate clearly about staffing, ticket times, customer concerns, product availability, and operational needs.\n Partner with FOH leadership to ensure the kitchen supports an exceptional customer experience.\n Help create alignment between FOH and BOH standards, expectations, and priorities.\nYour Daily, Weekly & Period-End RhythmDaily\n\n Conduct opening and kitchen walkthroughs.\n Review staffing, prep, inventory, and business needs.\n Complete and verify line checks and required food safety documentation.\n Monitor ticket times and kitchen flow.\n Run expo during peak periods.\n Monitor labor and make adjustments as needed.\n Coach and develop team members in real time.\n Ensure the kitchen is clean, organized, and ready for the next shift.\nWeekly\n\n Create and publish the BOH schedule.\n Review labor performance and upcoming business needs.\n Review inventory, food cost, and waste.\n Conduct sanitation and cleanliness audits.\n Review prep production and recipe execution.\n Lead BOH team communication, training, and development.\n Review operational opportunities and create action plans with the General Manager and/or Executive Chef.\nPeriod-End\n\n Complete month-end inventory counts.\n Review P&L performance and food cost trends.\n Investigate inventory and cost variances.\n Review and update recipe costing as needed.\n Complete performance reviews and development conversations.\n Identify opportunities to improve operational and financial performance.\n Build and execute action plans with the General Manager.\nWhat You BringRequired\n\n Proven experience leading a kitchen or back-of-house operation.\n Strong understanding of food cost, labor management, inventory, and kitchen operations.\n Working knowledge of food safety, HACCP principles, sanitation, and local health regulations.\n Ability to confidently lead an expo line and manage a high-volume service.\n Strong organization, communication, and time-management skills.\n Ability to coach, develop, and hold team members accountable.\n Hands-on leadership style with a solutions-focused mindset.\n Ability to work a full-time schedule, including weekends and peak business periods.\nPreferred\n\n Experience with Restaurant365 or similar inventory, ordering, invoicing, or restaurant management systems.\n Catering or event execution experience.\n Experience developing and promoting team members into leadership roles.\n Experience working in a multi-location or growing restaurant or caf environment.\n ServSafe Manager certification or willingness to obtain certification.\nPhysical Requirements\n\n Ability to stand and move throughout the kitchen and caf for extended periods.\n Ability to work in a fast-paced, high-energy kitchen environment.\n Ability to lift and carry up to 50 pounds.\n Ability to safely use knives, kitchen equipment, and other food preparation tools.\nWhy You'll Love Working Here\n\n Lead a growing culinary program where your ideas and leadership can make a real impact.\n Build and develop a team while creating a kitchen culture you're proud of.\n Work alongside a supportive leadership team that values collaboration and accountability.\n Have opportunities for continued leadership development and career growth.\n Performance-based bonus opportunities tied to financial and operational goals.\nCompensation & Benefits\nCompensation: $55,000 - $65,000, with opportunities for increases based on experience and performance.\nBenefits & Perks:\n\n Employee Meal & Employee Discount Benefits\n Paid Breaks\n 401(k)\n Great Work-Life Balance - No late nights\n Paid Leave and Sick Leave\n Health Insurance\n Growth and development opportunities\n Supportive and collaborative team environment\nEEO Statement\nHometown Coffee & Juice is an Equal Opportunity Employer, committed to creating a diverse and inclusive workplace.\nGerente de Cocina\nReporta a: Gerente General y Chef EjecutivoResumen del Puesto\nEl Gerente de Cocina es el lder de la operacin de cocina y un socio clave del Gerente General y/o Chef Ejecutivo. Ser responsable de la ejecucin diaria, el equipo, la calidad de los alimentos, la seguridad y el desempeo financiero de la cocina.\nEste es un puesto de liderazgo prctico. Pasar tiempo en la lnea, realizando preparacin, trabajando junto a su equipo y asegurndose de que la cocina est lista para ofrecer alimentos consistentes y de alta calidad durante cada servicio. Tambin ser responsable de los sistemas y procesos que mantienen la cocina organizada, eficiente y rentable.\nLa persona ideal es un excelente operador, desarrollador de personas y lder que asume responsabilidad. Sabe establecer expectativas claras, exigir responsabilidad, resolver problemas y crear una cultura de cocina donde las personas quieran trabajar y crecer.ResponsabilidadesLiderar la Ejecucin Culinaria\n\n Liderar las operaciones diarias de la cocina, asegurando que los alimentos se preparen y ejecuten de acuerdo con las recetas, estndares y especificaciones de Hometown.\n Dirigir y administrar la lnea de expo durante los perodos de mayor actividad.\n Monitorear los tiempos de los pedidos, el flujo de la cocina y la eficiencia general del servicio.\n Completar y verificar diariamente las listas de apertura, revisin de lnea, preparacin y cocina.\n Supervisar toda la produccin de preparacin y asegurar que las listas de preparacin se completen correctamente y a tiempo.\n Mantener los libros de recetas, guas de preparacin, estndares de produccin y otros recursos culinarios.\n Asegurar que los niveles de inventario y la produccin de preparacin sean adecuados para el volumen de negocio proyectado.\n Apoyar el catering, eventos especiales y otras actividades de produccin de alimentos fuera del establecimiento o de alto volumen segn sea necesario.\n Liderar con el ejemplo y mantener una participacin prctica durante los perodos de mayor actividad.\nGarantizar la Calidad y Consistencia de los Alimentos\n\n Asegurar que las recetas, porciones, mtodos de preparacin y estndares de presentacin se sigan de manera consistente.\n Capacitar y reforzar regularmente con el equipo las recetas, preparacin, calidad y ejecucin.\n Identificar oportunidades para mejorar la calidad, eficiencia y consistencia de los alimentos.\n Colaborar con el liderazgo culinario para mantener y mejorar el programa de alimentos de Hometown.\nAdministrar la Seguridad Alimentaria y el Saneamiento\n\n Ser responsable de los estndares de seguridad alimentaria y saneamiento durante todos los turnos de BOH.\n Mantener la documentacin HACCP y los registros de saneamiento requeridos.\n Asegurar el almacenamiento, etiquetado, fechado, rotacin y cumplimiento adecuado del sistema FIFO de los alimentos.\n Realizar auditoras peridicas de limpieza de la cocina y seguridad alimentaria.\n Completar las inspecciones internas de salud segn el calendario requerido.\n Asegurar el cumplimiento de las regulaciones del departamento de salud local y de los estndares de Hometown.\n Mantener limpios y organizados los refrigeradores, reas de almacenamiento, equipos, rea de carga, contenedores de basura y reas de residuos.\n Asegurar el manejo, uso y almacenamiento adecuados de productos qumicos.\nLiderar la Programacin y Administracin de Mano de Obra\n\n Crear y publicar los horarios del personal por hora de BOH segn las necesidades del negocio y las ventas proyectadas.\n Pronosticar las necesidades de mano de obra y asegurar una dotacin adecuada para las operaciones diarias, fines de semana, perodos de mayor actividad y eventos.\n Administrar los costos de mano de obra de BOH de acuerdo con el presupuesto, manteniendo una cobertura y estndares de servicio adecuados.\n Monitorear la productividad laboral y realizar ajustes a medida que cambien las necesidades del negocio.\n Minimizar las horas extras innecesarias mientras se asegura que el equipo est preparado para tener xito.\n Colaborar con el Gerente General en la estrategia general de mano de obra y las necesidades de personal.\nAdministrar el Costo de Alimentos y el Inventario\n\n Administrar el costo de los alimentos y trabajar para alcanzar los objetivos presupuestarios establecidos.\n Ser responsable de los pedidos, compras y relaciones con los proveedores de productos culinarios.\n Mantener niveles de inventario adecuados segn el volumen del negocio.\n Revisar los precios de los proveedores, la calidad de los productos y las oportunidades de ahorro.\n Asegurar que las facturas sean correctas y se procesen adecuadamente en Restaurant365.\n Asegurar que el desperdicio se registre, revise y aborde correctamente.\n Realizar los conteos mensuales de inventario e investigar variaciones significativas.\n Revisar las tendencias del costo de alimentos e identificar oportunidades para mejorar la rentabilidad.\n Colaborar con el Gerente General en el desempeo del P&L y los planes de accin.\nDesarrollar y Liderar al Equipo\n\n Reclutar, entrevistar y contratar miembros del equipo de BOH en colaboracin con el Gerente General y/o Chef Ejecutivo y el equipo de liderazgo.\n Capacitar, orientar y desarrollar a los miembros del equipo de BOH por hora y a los lderes de cocina.\n Asegurar que las listas de capacitacin de BOH y las capacitaciones requeridas se completen correctamente y a tiempo.\n Proporcionar orientacin y retroalimentacin constante y en tiempo real.\n Realizar evaluaciones de desempeo y crear planes de desarrollo significativos.\n Abordar rpidamente las preocupaciones relacionadas con el desempeo y seguir el proceso disciplinario progresivo de Hometown cuando sea necesario.\n Desarrollar futuros lderes de cocina y crear oportunidades para que los miembros del equipo crezcan.\n Crear un equipo slido de lderes y un plan de sucesin para BOH.\n Crear una cultura basada en la responsabilidad, el respeto, el trabajo en equipo y la mejora continua.\nColaborar en Toda la Cafetera\n\n Trabajar estrechamente con el Gerente General y el liderazgo de FOH para crear una operacin fluida y unificada.\n Comunicarse claramente sobre las necesidades de personal, tiempos de pedidos, inquietudes de los clientes, disponibilidad de productos y necesidades operativas.\n Colaborar con el liderazgo de FOH para asegurar que la cocina contribuya a una experiencia excepcional para el clien