Quail Mountain Market - Kitchen Manager

Blue Stone Strategy Partners•Clearlake, CA

5d•Onsite

About The Position

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen at Quail Mountain Market. This position provides leadership to kitchen staff while ensuring exceptional food quality, consistency, cleanliness, food safety, and customer satisfaction. The Kitchen Manager is responsible for supervising food preparation, managing inventory and food costs, scheduling staff, maintaining health and safety standards, and supporting a positive, team-oriented work environment. The Kitchen Manager works closely with the General Manager to ensure kitchen operations support the overall goals of the business through operational excellence, fiscal responsibility, and outstanding guest service.

Requirements

High school diploma or GED required.
Minimum three (3) years of progressively responsible kitchen experience.
Experience managing food costs and inventory.
Experience scheduling staff.
Knowledge of commercial kitchen equipment.
Strong leadership and supervisory skills.
Excellent communication and interpersonal skills.
Knowledge of commercial food preparation techniques.
Understanding of food costing and inventory management.
Knowledge of health department regulations.
Ability to prioritize multiple responsibilities.
Strong organizational skills.
Ability to solve problems quickly in a fast-paced environment.
Basic computer proficiency, including Microsoft Office and point-of-sale systems.
Ability to prepare reports and maintain accurate records.
ServSafe Food Protection Manager Certification (required or obtained within six months of hire)
Valid California Food Handler Card
Ability to stand and walk for extended periods.
Frequently lift and carry items up to 40 pounds.
Bend, stoop, and reach overhead.
Operate a computer and point-of-sale equipment.
Work in outdoor fuel station conditions.
Specific vision requirements include close vision and the ability to adjust focus for computer and register operation.
The employee must regularly: Stand and walk for extended periods.
Lift and carry up to 50 pounds.
Bend, kneel, reach, and stoop frequently.
Work in hot, humid, and fast-paced kitchen environments.
Operate commercial kitchen equipment safely.
Work evenings, weekends, holidays, and extended hours as business demands require.

Nice To Haves

Culinary education or vocational training preferred.
Minimum one (1) year of supervisory or management experience preferred.
Experience in a Tribally-owned enterprise or rural community retail context is a plus; a desire to understand and respect Tribal operations is essential.
Valid Driver's License preferred

Responsibilities

Plan, organize, and oversee daily kitchen operations.
Ensure meals are prepared consistently according to recipes, quality standards, and presentation guidelines.
Monitor food preparation techniques to maintain consistency and efficiency.
Ensure timely preparation and delivery of food during all operating hours.
Develop and implement standardized recipes and preparation procedures.
Monitor portion control to reduce waste and maximize profitability.
Recruit, interview, train, coach, and supervise kitchen employees.
Prepare work schedules based on business demands.
Conduct performance evaluations and provide ongoing coaching.
Monitor employee attendance, productivity, and performance.
Foster a positive work environment emphasizing teamwork and accountability.
Assist with disciplinary actions in coordination with the General Manager.
Order food, beverages, and kitchen supplies.
Maintain appropriate inventory levels.
Monitor food costs and identify opportunities to improve profitability.
Conduct regular inventory counts.
Minimize waste through proper storage, rotation, and portion control.
Monitor vendor deliveries for accuracy and quality.
Ensure compliance with all California health codes and food safety regulations.
Maintain ServSafe and sanitation standards.
Ensure proper food handling, storage, labeling, and temperature controls.
Maintain cleaning schedules for kitchen equipment and facilities.
Prepare for and assist during health inspections.
Assist in developing kitchen budgets.
Monitor labor costs and scheduling efficiency.
Control overtime whenever possible.
Recommend operational improvements to increase efficiency and profitability.
Ensure guests consistently receive quality food and exceptional service.
Resolve customer concerns professionally and promptly.
Monitor guest feedback and implement improvements when appropriate.
Hiring recommendations
Training and onboarding
Scheduling
Performance management
Coaching and mentoring
Corrective action recommendations
Daily work assignments