Kitchen Operations Manager

As Kitchen Operations Manager, you will be a corporate liaison on culinary operations, overseeing and assisting in day-to-day kitchen and prep operations and needs as directed, and currently reporting directly to the CEO of Edith’s.

Job Responsibilities:

• Communication and Collaboration:
• Communicate effectively and collaboratively with the CEO, Director of FOH Operations , Sous Chefs/Kitchen Managers, prep and line cooks and front-of-house staff, and other departments to ensure all company goals are clearly communicated and met across all units
• Provide feedback to the CEO on kitchen operations and staff performance at all times 
• Kitchen Leadership and Participation:
• Monitor food quality and consistency, ensuring dishes are prepared according to recipe standards across all stores
• Work on line as line cook regularly where and as needed, including regularly on weekends and holidays 
• Work with Director of FOH Operations on BOH staff hiring, staffing, and scheduling needs 
• Help train and develop culinary staff, providing coaching and performance evaluations, across all stores. 
• Conduct line and taste tests and make adjustments to recipes as needed 
• Ensure adherence to, and assist with the development of, all systems, kitchen policies, procedures, and safety standards,
• Ensure all stores are operating at ‘A’ level inspection levels, that all equipment is properly maintained at all times, and act as the go-to on all BOH facilities/equipment related issues across all stores
• Ensure all permits, licenses and employee certifications are in place at all times across all units
• Oversee and track food purchasing and receiving processes, ensuring the company’s quality and cost-effectiveness goals are always met across all stores
• Manage inventory levels to minimize food waste and maintain proper stock rotation 
• Work with Company’s CEO in analyzing food costs and identify areas for cost reduction/efficiencies
• Commissary Management:
• Assist with the production and needs of commissary at all times; ensure all orders are placed as needed, manage inventory, place orders and record invoices within given budgets, work with team to ensure all orders are produced and packaged and delivered as required
• Ensure commissary equipment is maintained in good working order and that commissary space is kept clean and sanitary at all time
• Menu Development:
• Collaborate with company leadership on the roll out of new menu items (i.e. specials) and systems (i.e. training and operational checklists)
• Serve as a corporate lead ensuring accurate and successful rollout of such menu items 
• Off-Premises Leadership:
• Oversee the successful execution of all catering and off-site engagements, including various types of events that Edith’s currently engages or plans to engage in, as requested by the Company’s CEO. Including, but not limited to, various off-site catering events, in and out-of-market pop-ups and collaborations, and venue residencies