Catering Kitchen Manager

Benefits: 401(k) Dental insurance Health insurance Vision insurance We are looking for a dedicated high-volume Catering Kitchen Manager for our Catering Commissary Kitchen. We run high‑quality & high‑volume off‑site caterings and events in the greater Bay‑Area. In addition, we operate high‑volume cafés in San Francisco. Kitchen Manager Job Responsibilities: Assists the Executive Chef in all food service operations and day‑to‑day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements and standards. Assists in the implementation and management of kitchen policies and procedures throughout scheduled shifts. Completes the duties of a line cook when needed and can perform all kitchen positions. Ensures products are stored at the correct temperatures and that recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately. Participates in inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within company policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in the completion of all back‑of‑house employee 30, 60 & 90‑day and scheduled reviews. Orders supplies, ingredients, and materials based on demand. Establishes relationships with vendors. Exhibits positive leadership capabilities with excellent communication skills. Kitchen Manager Qualifications/Skills: Customer‑service focused. People management, fostering teamwork and providing feedback. Planning and multi‑tasking. Excellent organizational and time‑management skills. Strong business acumen and communication skills. Developing costings and budgets & controls. Self‑motivated with high energy level. Conflict resolution. Verbal and written communication. Multi‑language (Spanish &/or Mandarin) knowledge preferred. Available to work shifts, after hours, over weekends, and on public holidays. Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Able to commute to work within 50 miles of San Francisco, California. Legally authorized to work in the United States. Position does not provide sponsorship for employment visa status. Only those who meet the above requirements, particularly regarding high‑volume needs & experience, will be contacted. Those who do not meet these requirements may not be contacted. Start date January 2026. A stage try‑out may apply. Education, Experience, and Licensing Requirements: Bachelor’s degree in kitchen management or certification from Culinary School is preferred. High school diploma or GED acceptable. Minimum 5+ years of hospitality‑related experience. Minimum 3+ years of kitchen manager or leadership experience in large‑volume kitchens. Current CA food handler’s card and other certifications as required by federal, state, and local law. Computer literate, navigating relevant office and related software. #J-18808-Ljbffr Mccalls-Catering-