Kitchen Manager

Benefits: Employee discounts Kitchen Manager (Hands-On Role) Dory Deli is seeking an experienced and hands-on Kitchen Manager to lead the daily operations of our kitchen. This role is responsible for overseeing food preparation, quality control, team leadership, inventory management, and overall kitchen performance while actively working on the line alongside the team. The ideal candidate is a strong culinary leader with experience in high-volume kitchens who is passionate about hospitality, operational excellence, and creating memorable guest experiences. This individual must be organized, collaborative, and capable of managing multiple priorities in a fast-paced environment while fostering a positive and productive kitchen culture. Responsibilities Lead, train, and motivate the kitchen team to consistently deliver high-quality food and exceptional execution. Actively participate in cooking, plating, and expediting while maintaining consistency, timing, and presentation standards. Ensure all recipes, preparation procedures, and company standards are consistently followed by kitchen staff. Monitor kitchen operations including scheduling, inventory, invoicing, purchasing, and ordering with a focus on efficiency and cost control. Maintain and enforce all health, safety, sanitation, and food handling standards in compliance with local regulations. Verify proper storage, handling, and security of food products, supplies, and equipment. Conduct quality checks on raw and prepared food products to ensure consistency and guest satisfaction. Ensure all workstations, prep areas, and kitchen spaces remain clean, organized, and properly stocked throughout service. Reinforce safe work practices, including proper equipment use and adherence to safety procedures. Assist with menu development, specials, and culinary innovation alongside leadership. Monitor labor, food, and supply costs to support operational and financial goals. Check in deliveries and confirm products are received accurately and in acceptable condition. Foster a respectful, team-oriented environment that supports accountability, communication, and growth. Perform additional duties assigned to support the success of the kitchen and restaurant. Qualifications 3–5 years of kitchen management or sous chef experience in a high-volume restaurant environment. ServSafe or California Food Handler certification required or ability to obtain, manager certification a plus. Strong knowledge of food preparation, kitchen operations, sanitation standards, and cost controls. Proven leadership, communication, and team development skills in a fast-paced setting. Experience with scheduling, inventory management, purchasing, and labor control. Ability to multitask, stay organized, and maintain consistency under pressure. Flexible availability including mornings, evenings, weekends, and holidays. Bilingual in Spanish is a plus. Passion for hospitality, food quality, and creating exceptional guest experiences. Essential Physical Requirements Ability to stand for extended periods in hot and cold kitchen environments. Ability to lift and carry a minimum of 50 pounds, including occasional overhead lifting. Ability to bend, stoop, reach, and safely move heavy objects. Exposure to hazards including cuts, slips, burns, and falls. Frequent handwashing required. #J-18808-Ljbffr