Overview

The Operations Manager’s main responsibilities are daily oversight as well as hands-on management of the back-of-house of the cooking school. Key areas of the job include: food sourcing; maintenance of the kitchen and classrooms, and its equipment according to cleanliness and safety standards; and managing the kitchen staff. The overall goal for this position is to keep the classes and kitchen running safely, smoothly, efficiently, and economically.
PLEASE NOTE: This is an administrative position. This person will not cook or bake or work as a chef in any capacity. 

Job Skills and Requirements

• Highly organized and detail oriented.
• Experience managing people. Prefer minimum of 1 year managing a kitchen staff.
• Familiar with computer programs including Microsoft Office Suite, and capable of learning new software applications.
• Occasional heavy lifting.
• Strong and clear communication skills and follow-up.
• Ability to be flexible with situations, and creative in problem solving.
• Ability to shop the local farmers markets and develop relationships with the farmers.
• Must have valid Driver License and use of a car to shop at specialty markets.

Responsibilities

• STAFF: Manage kitchen staff employees including hiring and scheduling.
• FOOD & SUPPLIES: Manage the sourcing and inventory of all food items and equipment for all classes and events.
• KITCHENS: Oversee daily maintenance of kitchens, equipment, and back of house.
• Manage the process for all ingredients and equipment to be prepared for each class.
• Developing any beneficial procedures and systems to constantly improve the efficiency of the back of house.

Duties Including but not Limited To:

• Food Sourcing
  • Manage the process of sourcing food, equipment and supplies for all classes and events.
  • Planning the shopping for the long-term as much as possible by keeping pars for staples; managing the inventory of proteins using freezing/defrosting and ordering cost-effectively in bulk when possible; and long-term planning for orders for Farmers Markets and key vendors. Same applies to kitchen supplies.
  • Manage a Shopper’s Assistant/Coordinator that helps Manager to sort, plan, and inventory.
• Staffing
  • Staff Schedule:
    • Creating the staff schedule at least 2 weeks ahead using the 7Shifts app
    • Managing the staff Meal Break times, and watching for Overtime, and creating system that enforces them.
    • Identifying the best staff situation for each class based on skill and availability.
    • Approving requested Time Off.
    • Providing last minute staffing for Private Events.
  • Staff Oversight:
    • Managing kitchen employees to ensure they are well-trained and perform accordingly.
    • Clearly communicating their tasks, assignments and method of how they execute their roles, and ensuring compliance.
    • Keeping moral up, encouraging staff, and providing constructive correction when needed.
    • Communicating with Instructors and supporting an environment where they are leading in the classroom, and are clear to the Kitchen Assistants roles.
  • Manage Kitchens
    • Ensure that classes are prepped out for each class or event.
    • Ensure kitchens and BOH are clean and sanitary.
    • Manage the laundry and dish-cleaning process.
    • Clean out all refrigeration weekly.
    • Ensure all equipment is in working order and clean.
    • Overseeing regularly scheduled maintenance of larger equipment or systems: A/C filters and maintenance checks; water heater, filters, floor drains, refrigeration, kitchen hoods, vents and regular deep cleaning.
    • Managing the kitchen supplies including weekly inventory and ordering and managing the weekly Cintas towel deliveries and products.

HOURS

Thursday – Saturday evenings 2:30pm-10:30pm required, Tuesday – Wednesday some flexibility in shifts according to need. 

Compensation

• $25-28/hour
• Parking reimbursed
• Vacation time after 1 year service
• Eligible for bonus
• Paid sick leave
• Free cooking classes
• CalSavers retirement savings