Kitchen Manager

Kitchen Manager $25-$30/hr, based on experience + tips Part-time, approximately 30 hours/week At House Roots Coffee, we care deeply about quality, consistency, and creating a kitchen environment where people can do their best work. We're looking for a Kitchen Manager who can lead kitchen operations while staying hands-on with prep, systems, cleanliness, and team development. This is a hands-on leadership role, not a prep-only position. The right person should be comfortable working production while also owning organization, accountability, communication, and follow-through. This role includes both hands-on kitchen work and protected admin/system time for ordering, inventory, waste logs, prep planning, and SOP updates. ResponsibilitiesKitchen Operations Oversee daily kitchen production and ensure prep output meets quality and quantity expectations Maintain smooth kitchen flow during service and prep hours Support prep and production during busy periods, staffing gaps, or operational needs Organize daily prep priorities and ensure tasks are completed efficiently Manage opening and closing routines to keep the kitchen on schedule Maintain a consistent sense of urgency while preserving organization and quality standards Scheduling & Staffing Create and manage weekly kitchen staff schedules based on production needs, staffing levels, and labor goals Adjust staffing coverage as needed for call-outs, catering, seasonal demand, or operational changes Communicate schedule updates clearly and in a timely manner Balance labor efficiency while ensuring kitchen operations remain properly staffed Team Leadership & Training Train and support new and existing kitchen team members Reinforce consistency, cleanliness, urgency, and communication standards Help create a respectful, accountable, and team-oriented kitchen culture Support hiring and onboarding efforts when needed Document and communicate performance concerns, attendance issues, and operational feedback to leadership Inventory & Ordering Maintain accurate inventory and kitchen par levels Complete weekly inventory counts and par updates Place and receive orders from vendors and suppliers Communicate with vendors regarding shortages, substitutions, or delivery issues Track waste and help reduce unnecessary product loss Monitor ordering accuracy and kitchen product usage Systems, Inventory & Administrative Operations Help develop and improve kitchen systems, prep guides, and SOPs Ensure recipes and production standards are followed consistently Support recipe costing and operational planning for seasonal or new menu items Maintain organized storage, labeling, and kitchen cleanliness standards Submit daily prep completion notes and communicate production issues promptly Communicate clearly with ownership and operations leadership regarding kitchen needs and issues Maintain prep lists, production schedules, and organizational systems for daily kitchen operations Key Ownership Areas Inventory accuracy and par management Waste tracking and reduction Ordering accuracy and vendor coordination Prep completion and kitchen readiness Recipe consistency and execution Kitchen cleanliness and organization Labor efficiency and staffing coverage Team accountability and communication Food Safety & Cleanliness Ensure health department and food safety standards are consistently followed Enforce cleaning checklists and clean-as-you-go habits Maintain cleanliness across kitchen stations, storage areas, and shared workspaces Success in This Role Looks Like The kitchen is clean, organized, and prepared before service. Prep is completed on time, inventory is accurate, waste is tracked, recipes are followed consistently, and the team operates with clear expectations and accountability without constant oversight. Staffing is organized appropriately for production needs, schedules are communicated proactively, and operational issues are addressed quickly and clearly. The Kitchen Manager should reduce operational stress by creating structure, accountability, and consistency. Qualifications Kitchen leadership or management experience preferred Comfortable working independently and taking ownership of kitchen operations Strong organizational and communication skills Ability to lead calmly and effectively in fast-paced environments Comfortable giving direction, feedback, and support to team members Ability to multitask and problem-solve during busy shifts Strong sense of accountability and follow-through Valid California Food Handler Card required Schedule & Availability Approximately 30 hours per week Weekend availability required Early morning availability required Must be available during key prep and production windows Compensation $25-$30/hr + tips 90-Day Review Employment will include a 90-day performance review based on consistency, inventory accuracy, waste control, cleanliness, communication, reliability, and team leadership. Physical Requirements Ability to stand for extended periods Comfortable lifting and carrying up to 50 lbs Reaching, bending, and moving throughout kitchen and storage areas Comfortable working in hot, cold, and fast-paced environments