Culinary Manager

Culinary Manager We are seeking a Culinary Manager (CM) to lead the kitchen operations at MAKE Caf, a farm‑to‑table cafe with global flavors. The CM blends culinary excellence, operational oversight, and workforce development. You will be responsible for menu creation, food quality, and kitchen efficiency, while training and coaching participants working in the kitchen. You will partner with the Executive Director (ED) on the restaurant concept, values, and vision, and with the Restaurant Manager (RM) to ensure a profitable, high‑quality dining experience. About MAKE Projects MAKE Projects is a social enterprise that operates a global‑inspired, locally‑sourced cafe while providing hands‑on culinary and hospitality training to participants in our programs. Our mission is to combine exceptional food with meaningful workforce development, creating opportunities for participants to grow skills, confidence, and professional experience. Position Overview Full‑time, salaried in San Diego. Immediate supervisor: Executive Director. Direct reports: Line Cook(s) and trainees (program participants). This position requires a full‑time, in‑person schedule Wednesday through Sunday. Current service hours are 9 am‑2 pm, with occasional private dinners and special events. Job Responsibilities Service Leadership Set BOH standards and collaborate with ED, RM, and MAKE advisors to develop training programs to ensure service excellence Write daily log posts and properly address all service or personnel issues Be on site for service five days a week to ensure employee development and service standards are being met Work with FOH management to maintain high levels of customer satisfaction by addressing complaints or concerns promptly and professionally and implementing strategies to enhance the overall dining experience Communicate a comprehensive knowledge of MAKE values, policies, and standards People Leadership Mentor and provide regular performance feedback to BOH crew Partner with Human Resources and ED regarding team‑member coaching and development strategies Assist ED with recruiting and ensure best practices are used to build a strong team Work with Human Resources to deliver regular feedback, course‑correct, and enforce policies Maintain a culture of accountability; deliver disciplinary action when necessary Operational Leadership Oversee day‑to‑day BOH operations to ensure smooth functioning of the restaurant Ensure proper training of BOH crew by following company training manuals Work with ED to set and ensure staffing, COGS, and operational budgets, and support site management to operate within them Collaborate with ED, RM, and Farm & Gardens Manager to keep menu items in line with company values and site themes Ensure staff follows SOPs for stocking, rotating, and storing of product, inventory, and ordering Ensure proper equipment and facilities maintenance schedule Ensure staff maintains a clean, safe, and organized workplace Uphold all health and safety regulations in the kitchen and all MAKE food production activities Write and publish BOH staffing schedules two weeks in advance Track, monitor, review, and approve timesheets for all direct reports in a timely manner Revenue Leadership Work with ED and RM to set quarterly, annual, and three‑year goal posts Lead revenue growth by supporting staff to develop innovative menu and dining experiences Think creatively to cross‑utilize products and minimize waste Leadership Behaviors Act with integrity, honesty, and knowledge to promote MAKE’s culture, values, and mission Cultivate teamwork by being an example, develop team members, and hold staff accountable Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done Champion a safe, harassment‑free, discrimination‑free, and retaliation‑free workplace environment Have a sense of ownership of MAKE’s vision and brand, and be accountable for personal performance Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative Skills Experienced in quality consistency management and operational savvy Strong understanding of recipe formulation and food cost controls Excellent guest service skills Ability to multi‑task without sacrificing quality and service Ability to educate, supervise, and direct the work of others Extensive knowledge of food and service Working knowledge of computer word‑processing programs and POS systems Organized with a strong emphasis on attention to detail and time management Strong sense of urgency and ability to consistently meet deadlines Ability to think independently and willingness to take initiative Ability to adjust leadership style as necessary to cultivate a results‑driven team Qualifications Minimum 3 years of hospitality experience with an emphasis on guest service Minimum 1 year of leadership experience ServSafe Manager Certified Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger, grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; and view and operate electronic devices and equipment, including but not limited to phones, tablets, and computers, and coffee grinders, espresso machines, and other food facility equipment. The employee must also detect, distinguish, and determine with a degree of accuracy the differences or similarities in intensity or quality of flavors or odors by using the tongue or nose. The employee must frequently raise objects weighing 25 pounds or less, and from a lower position to a higher position or move such objects horizontally from position to position, and occasionally raise or move objects weighing more than 25 pounds. The noise level in the work environment is usually moderate. Work Environment This position requires a full‑time, in‑person schedule Wednesday through Sunday. Our current restaurant service hours are 9 am‑2 pm, with occasional private dinners and special events. Subject to change as we grow. Compensation and Benefits This is a full‑time, salaried position at $70,300 per year plus health benefits, paid time off, and paid sick leave. MAKE Projects also offers a matching 401(k) retirement plan after six months of employment. MAKE Projects is an equal‑opportunity employer. MAKE Projects does not discriminate on the basis of sex, race, color, creed, national origin, marital status, age, religion, sexual orientation, gender identity, gender expression, veteran status, or disability. Any offer of employment is contingent upon the satisfactory results of reference and background checks. #J-18808-Ljbffr