Kitchen Manager

What We’re Looking For

We are looking for someone who takes ownership of their kitchen.

The right person does not simply complete a prep list. They notice what needs to be done, organize the people around them, solve problems before they become bigger problems, and care about the quality of the food leaving the kitchen.

This position is best suited for an experienced cook who is ready for greater responsibility or an experienced kitchen leader who still enjoys being hands-on and cooking with their team.

Position: Cyd’s Take Away Market: Kitchen Manager

Status: Full-Time, Salaried
Schedule: Monday - Saturday, approximately 8:00 AM–4:00 PM, with one regularly scheduled day off during the week.

Position Summary

Cyd’s Take Away Market is seeking an experienced, hands-on Kitchen Manager to oversee the daily operation of our Market kitchen.

This is a working management position. The Kitchen Manager will cook and produce food alongside the kitchen team while also providing daily leadership, organization, and oversight. The ideal candidate is a strong cook who understands kitchen operations, works well with others, and can keep production moving efficiently while maintaining Cyd’s standards for food quality, consistency, cleanliness, and presentation.

Previous professional cooking experience and some kitchen management or supervisory experience are required.

Primary Responsibilities

Kitchen Production

• Actively participate in daily food preparation and cooking.

• Oversee production of Market prepared foods, grab-and-go items, catering items, and other daily kitchen needs.

• Ensure recipes, portioning, quality, and presentation standards are consistently followed.

• Organize daily and weekly production based on sales, catering orders, and Market needs.

• Monitor production levels to ensure adequate product while minimizing waste and overproduction.

Staff Management & Leadership

• Direct and supervise Market kitchen employees during daily production.

• Assign work and communicate daily priorities clearly.

• Help train new kitchen employees and reinforce proper procedures with existing staff.

• Maintain a productive, professional, team-oriented kitchen environment.

• Identify staffing, performance, attendance, or workflow issues and communicate them to management.

• Help ensure appropriate kitchen coverage and efficient use of labor.

Kitchen Operations

• Maintain an organized, clean, and efficient kitchen.

• Ensure proper food handling, sanitation, labeling, rotation, storage, and temperature procedures are followed.

• Monitor food quality and freshness throughout production.

• Assist with inventory management and communicate purchasing and product needs.

• Help control food waste and manage ingredient usage responsibly.

• Maintain equipment and communicate repair or maintenance needs promptly.

• Ensure opening, production, cleaning, and closing responsibilities are completed properly.

Quality & Standards

• Maintain the quality and consistency customers expect from Cyd’s.

• Follow established recipes while understanding proper cooking techniques and food preparation.

• Taste and evaluate products regularly.

• Address quality or production problems before food reaches the customer.

• Lead by example in cleanliness, organization, urgency, and attention to detail.

Qualifications

• Professional cooking experience required.

• Previous kitchen management, supervisory, lead cook, or similar leadership experience required.

• Strong understanding of kitchen organization, food production, sanitation, and food safety.

• Ability to manage people while also working directly alongside the team.

• Strong communication and organizational skills.

• Ability to prioritize multiple production needs and adjust when business demands change.

• Dependable, punctual, and comfortable taking responsibility for daily kitchen operations.

• Ability to work independently and make sound day-to-day decisions.

• Catering, bakery, prepared-food, restaurant, or high-volume production experience is a plus.

Physical Requirements

This is an active kitchen position requiring the ability to stand for extended periods, work in a commercial kitchen environment, bend and reach frequently, and safely lift and carry typical kitchen products, equipment, and supplies.