Kitchen Manager Proteins - Berkeley Culinary

SUMMARY

The Kitchen Manager is responsible for overseeing daily kitchen operations within the Culinary Center, ensuring that food production activities are executed safely, efficiently, and in compliance with company standards. This role provides hands-on leadership to kitchen staff and ensures consistent execution of food preparation, sanitation, labor management, and cost controls in a high-volume prepared meals manufacturing environment.

The Kitchen Manager partners closely with Production, Culinary, Quality, and Sanitation teams to maintain operational readiness, product quality, and workforce effectiveness while supporting the overall objectives of the Prepared Meals division.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES

Kitchen Operations & Production Oversight

• Oversee daily kitchen operations to ensure timely, accurate, and efficient food preparation.
• Ensure food is prepared according to approved recipes, specifications, and production schedules.
• Verify that food quality, portioning, appearance, and cooking standards are consistently met.
• Coordinate with Production leadership to support daily output requirements and workflow priorities.

Workforce Leadership & Training

• Hire, train, schedule, and supervise kitchen staff to meet operational needs.
• Ensure all team members are properly trained in food preparation, equipment use, and safety procedures.
• Monitor performance and provide coaching, feedback, and corrective action as necessary.
• Foster a respectful, accountable, and team-oriented work environment.

Food Safety, Sanitation & Compliance

• Enforce strict adherence to food safety, sanitation, and hygiene standards.
• Develop and follow sanitation schedules to ensure kitchen cleanliness and compliance with regulatory requirements.
• Ensure proper food handling, storage, labeling, and disposal practices are followed at all times.
• Support compliance with HACCP, local health department regulations, and company policies.

Cost Control & Inventory Management

• Manage food costs, waste, and labor hours to optimize operational efficiency.
• Monitor ingredient usage and coordinate purchasing needs to ensure adequate inventory levels.
• Identify opportunities to reduce waste and improve cost performance without compromising quality.

Equipment & Facility Coordination

• Ensure safe and proper use of kitchen equipment and tools.
• Report equipment issues or maintenance needs promptly to appropriate teams.
• Maintain an organized, safe, and efficient kitchen work environment.

Cross-Functional Collaboration

• Work closely with Production, Culinary, Quality Assurance, and Sanitation teams to support plant objectives.
• Communicate operational issues, staffing concerns, and improvement opportunities to leadership.

Support new product launches, menu changes, and operational initiatives as required.

Salary range $75,000 - $85,000

Qualifications:

Education & Certifications

• High school diploma or equivalent required.
• Culinary certificate preferred.
• ServSafe or local Food Handler certification required.

Experience

• Prior experience managing kitchen staff in a high-volume food service or manufacturing environment.
• Experience with prepared foods, batch cooking, or production kitchens preferred.

Technical & Leadership Competencies

• Kitchen Operations Management
• Food Safety & Sanitation Compliance
• Labor Planning & Team Leadership
• Cost Control & Waste Reduction
• Training & Staff Development
• Communication & Collaboration
• Time Management & Organization

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. Typical work hours are Monday–Friday, 7:00 a.m.–4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.

Travel Requirements:

Periodic travel to production facilities, vendor sites, and industry events may be required. Most travel will be regional, with occasional overnight stays.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duty does not exclude them from the position if the work is similar, or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties.

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee’s signature below constitutes an employee’s understanding of the requirements, essential functions, and duties of the position.

Salary : $75,000 - $85,000