Position Summary
The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations—two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps.
Key Responsibilities
Culinary Leadership & Execution
- Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed.
- Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles.
- Uphold accuracy in recipes, portioning, and plating presentation.
- Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef.
- Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef.
Staff Training & Development
- Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols.
- Support onboarding and skill development for new hires across locations.
- Coach team members to improve performance, efficiency, and adherence to standards.
- Promote a culture of teamwork, accountability, and professionalism.
Operational & Kitchen Management
- Assist with inventory processes, ordering, receiving, and vendor partnerships as needed.
- Monitor food costs, waste, portion control, and operational efficiency.
- Ensure kitchen stations remain clean, organized, and properly stocked at all times.
- Support menu transitions, weekly specials, and implementation of new culinary systems.
- Lead service in the kitchen as needed during high-volume or understaffed periods.
Compliance, Safety & Sanitation
- Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols.
- Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization.
- Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements.
- Monitor equipment condition and report maintenance needs promptly.
Cross-Location Support & Collaboration
- Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support.
- Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities.
- Assist with new restaurant openings, kitchen transitions, and onboarding processes.
Qualifications
- 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager).
- Experience supporting or leading operations across multiple locations preferred.
- Strong foundation in culinary technique, kitchen systems, and menu execution.
- Demonstrated leadership ability with strong communication and training skills.
- Ability to work in high-volume, fast-paced environments.
- Strong organizational and time-management capabilities.
- Ability to work nights, weekends, and holidays as needed.
- Valid driver’s license and ability to travel frequently between restaurants.
- ServSafe Manager certification required or obtainable within 60 days.
Core Competencies
- Culinary Expertise
- Leadership & Coaching
- Multi-Location Flexibility
- Operational Efficiency
- Quality & Consistency Focus
- Adaptability & Problem Solving
- Communication & Collaboration
- Safety & Sanitation Compliance
Physical Requirements
- Ability to stand for extended periods in a hot kitchen environment.
- Ability to lift up to 50 lbs.
- Ability to travel regularly between locations.