Central Kitchen Production Manager

Kizuki Ramen•Renton, WA

11d•$32 - $38

About The Position

As a Food Production Manager at Kizuki Central Kitchen each day you will be focused on excellence. Our Production Manager supports the Kizuki dining experience to life by supporting our shops in the area with freshly prepared high-quality ingredients to make the highest quality ramen and izakaya that leaves our guest with a positive dining experience.

Requirements

Minimum 3-5 years of relevant experience in a high-volume kitchen or production environment
Ability to obtain and maintain a Washington State Food Handlers Card
General understanding of soup production, HACCP, and TAAC principles
Ability to interpret and analyze reports related to food cost, labor, and sanitation
Proficient in using a PC and Microsoft Office Suite
Ability to prioritize multiple tasks in a fast-paced environment
Ability to lift, carry, push, and pull up to 50 pounds
Ability to stand, walk, bend, and work on feet for extended periods (minimum 8 hours per workday)
Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation
Flexible schedule, including evenings, weekends, and holidays as business needs require
Ability to meet store operating policies and standards, including food quality and safety expectations, with or without reasonable accommodation
Ability to build and maintain positive working relationships with all restaurant personnel

Nice To Haves

ServSafe Certification preferred

Responsibilities

Lead from the front by setting high standards for performance, professionalism, and teamwork
Supervise, coach, and develop Back of House team members, including Cooks, Prep, and Dish staff
Recruit, interview, onboard, and train new team members
Cross-train kitchen team members on all stations to support business needs and labor efficiency
Rally the team during high-volume shifts, resolve conflicts, and maintain a positive work environment
Ensure food quality, portioning, and presentation meet company standards
Enforce standard operating procedures, food safety guidelines, and sanitation practices
Perform daily quality checks using company-directed checklists
Maintain a clean, organized, and guest-ready kitchen environment
Purchase food and supplies to meet daily production needs
Manage inventory levels to control waste and meet budget targets
Work with vendors and group purchasing organizations (GPOs), including rebate management and full truckload purchases
Write and manage product specifications and oversee quality control for internally produced items
Quickly and effectively resolve operational issues, including employee conflicts, vendor errors, and guest concerns
Communicate clearly with Front of House staff, the General Manager, and Corporate team members
Maintain required records and complete reports, including web-based reporting on desktop and tablet devices