Catering Kitchen Manager

Benefits:401(k)Dental insuranceHealth insuranceVision insurance We are looking for a dedicated high-volume Catering Kitchen Manager for our Catering Commissary Kitchen. We run high quality & high-volume off-site caterings & events in the greater Bay-Area. In addition, we operate high-volume Cafs in San Francisco.We are a company with a reputation for high standards, client satisfaction and culinary delights. We have over 45 years of Business experience in San Francisco.Kitchen Manager Job Responsibilities: Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed, and can perform the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within company policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30, 60 & 90-day and scheduled reviews. Orders supplies, ingredients & materials based on demand Establish relationships with vendors Positive leadership capabilities with excellent communication skillsKitchen Manager Qualifications/Skills Customer service focused People Management, fostering teamwork and providing feedback Planning & multi-tasking Excellent organizational and time management skills Strong business acumen & communication skills Developing costings and budgets & controls Establish relationships with vendors Self-motivated with high energy level Conflict resolution Verbal & written communication. Multi-language (Spanish &/or Mandarin) knowledge preferred. Available to work shifts, after hours, over weekends, and on public holidays. Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations Able to commute to work within 50 miles of San Francisco, California Able to be legally authorized to work in the United States. Position does not provide sponsorship for employment visa status Only those who meet the above requirements, particularly regarding high-volume needs & experience will be contacted. Those who do not meet these requirements may not be contacted. Start date January 2026. A stage try-out may apply.Education, Experience, and Licensing Requirements: Bachelors degree in kitchen management or certification from Culinary School is preferred. High school diploma or GED acceptable Minimum 5 years of hospitality-related experience Minimum 3 years of kitchen manager or leadership experience in large volume kitchens Current CA food handlers card and other certification as required by federal/state/local law Computer literate, navigating relevant office and related software

Salary : $85,000 - $95,000