We are seeking a highly organized, proactive, and detail-oriented
Kitchen Operations Manager
to oversee all aspects of our B2B and production kitchen operations. This is a leadership role responsible for ensuring smooth, efficient, and cost-effective kitchen workflows while maintaining the highest quality and food safety standards.
The Kitchen Operations Manager will coordinate staff scheduling, mise en place planning, prep sheet development, order management, inventory control, procurement, and cleaning schedules. The ideal candidate will have strong operational experience in food service, excellent communication skills, and a hands-on management style.
Fluent English (spoken and written) is required
to communicate effectively with staff, suppliers, and clients.
Key Responsibilities
Order Management and Client Coordination
Serve as the primary point of contact for all B2B client interactions, ensuring professional, prompt, and courteous service.
Manage the full order lifecycle:
Receive and confirm orders.
Prepare accurate estimates and invoices.
Coordinate order fulfillment and delivery schedules.
Communicate proactively with clients to address questions or issues.
Staff Scheduling and Leadership
Develop and maintain weekly kitchen staff schedules to ensure effective coverage across all shifts.
Adjust staffing levels based on production needs and order volume.
Lead daily production meetings to review priorities, production targets, and quality standards.
Support hiring, onboarding, and training of new kitchen team members.
Production Planning and Execution
Oversee daily mise en place planning to ensure all prep work is clearly outlined and scheduled.
Create and maintain detailed daily prep sheets for staff, specifying quantities, timelines, and responsibilities.
Monitor production to ensure adherence to recipes, portioning, and quality control standards.
Conduct regular quality checks before dispatch, ensuring correct packaging and labeling.
Inventory Management and Procurement
Maintain accurate inventory records across all business lines (B2B, retail, DTC).
Plan, place, and track product and ingredient orders in collaboration with the chef, staying within budget.
Oversee deliveries, ensuring proper storage and rotation (FIFO).
Conduct regular stock counts, identifying shortages or overstock situations and adjusting orders accordingly.
Stock Planning and Cost Control
Forecast ingredient and packaging needs based on order volume and production plans.
Monitor and report on food and labor costs, ensuring alignment with budget targets.
Maintain detailed logs and reports on purchasing, inventory usage, and wastage.
Operational Systems and Administration
Input and update recipes, ingredients, and yields in operating software.
Ensure accurate recipe costing and maintain precise purchase orders.
Support maintenance of all operational documentation, including SOPs and food safety logs.
Cleaning and Sanitation Management
Develop, implement, and oversee weekly cleaning schedules for the kitchen.
Ensure daily, weekly, and deep-cleaning tasks are completed to standard.
Uphold strict food safety and sanitation guidelines at all times.
Conduct regular inspections to verify cleanliness and compliance.
Requirements
Proven experience in kitchen operations management, food production, or related food service management.
Strong leadership and team management skills, with experience in scheduling and staff supervision.
Excellent organizational skills with a high level of attention to detail.
Proficiency in inventory management and ordering systems.
Strong understanding of food safety, sanitation, and quality control.
Ability to work in a fast-paced, high-volume production environment.
Fluent English (spoken and written) is required.
Job Type: Full-time
Pay: $55,000.00-$65,000.00 per year
Benefits:
Discounted or free food
Flexible schedule
On-site gym
Paid time off
Schedule:
8 hour shift
Every Weekend
Monday to Friday
Weekends as needed
Work Location: In person
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