Multi-unit Kitchen Operations Manager

The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations- two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps. Key Responsibilities Culinary Leadership & Execution Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed. Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles. Uphold accuracy in recipes, portioning, and plating presentation. Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef. Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef. Staff Training & Development Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols. Support onboarding and skill development for new hires across locations. Coach team members to improve performance, efficiency, and adherence to standards. Promote a culture of teamwork, accountability, and professionalism. Assist with inventory processes, ordering, receiving, and vendor partnerships as needed. Monitor food costs, waste, portion control, and operational efficiency. Ensure kitchen stations remain clean, organized, and properly stocked at all times. Support menu transitions, weekly specials, and implementation of new culinary systems. Lead service in the kitchen as needed during high-volume or understaffed periods. Compliance, Safety & Sanitation Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols. Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization. Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements. Monitor equipment condition and report maintenance needs promptly. Travel regularly between Delaware and Pennsylvania restaurants to provide hands‑on operational support. Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities. Assist with new restaurant openings, kitchen transitions, and onboarding processes. Qualifications 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager). Experience supporting or leading operations across multiple locations preferred. Strong foundation in culinary technique, kitchen systems, and menu execution. Demonstrated leadership ability with strong communication and training skills. Ability to work in high-volume, fast-paced environments. Strong organizational and time-management capabilities. Ability to work nights, weekends, and holidays as needed. Valid driver’s license and ability to travel frequently between restaurants. ServSafe Manager certification required or obtainable within 60 days. Core Competencies Culinary Expertise Leadership & Coaching Multi-Location Flexibility Operational Efficiency Quality & Consistency Focus Adaptability & Problem Solving Safety & Sanitation Compliance Physical Requirements Ability to stand for extended periods in a hot kitchen environment. Ability to lift up to 50 lbs. Ability to travel regularly between locations. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr