Kitchen Operations Manager

Compass Group•New York, NY

24d•$95,000 - $115,000

About The Position

The Kitchen Operations Manager oversees day-to-day culinary production, kitchen workflow, and back-of-house operations for a large, high-volume corporate client. This leader ensures exceptional food quality, organized production systems, efficient labor utilization, and consistent adherence to culinary and food safety standards. The role is hands-on in the kitchen and focused on operational excellence, team leadership, and driving continuous improvement across all BOH processes.

Requirements

3+ years of experience in back-of-house leadership (Kitchen Manager, Sous Chef, Production Manager, or similar).
Strong understanding of kitchen operations, production planning, inventory systems, and food safety best practices.
Proven ability to manage workflow in a fast-paced, high-volume environment.
Strong leadership skills with the ability to coach, motivate, and develop diverse BOH teams.
Proficiency with Microsoft Office and ability to learn various production or inventory management systems.
Strong communication and organizational skills; able to collaborate effectively with culinary, operations, and client teams.

Responsibilities

Oversee daily kitchen production, ensuring consistent execution, quality, and timeliness.
Manage and maintain Production Logs to ensure accurate forecasting, prep levels, and labor efficiency.
Track and reduce Waste Logs, implementing systems to improve yield and cost control.
Develop and maintain forecasting models for production, par levels, ordering, and inventory management.
Coordinate transportation and delivery logistics to ensure accurate, on-time distribution of product.
Oversee all walk-ins, storage rooms, and dry goods ensuring proper organization, rotation (FIFO), labeling, and sanitation.
Serve as Expeditor during peak service periods to maintain smooth flow, timing, and plate consistency.
Lead, train, and develop the Porter and Utility Team, ensuring high standards of cleanliness, organization, and equipment upkeep.
Partner with the Executive Chef on menu execution, production planning, and workflow optimization.
Ensure compliance with company food safety and sanitation standards; maintain a culture of safety and accountability.