Do you ever wonder what problem you are solving?

Do you want better agency over your work?

Is it important to you that you're actively contributing to helping others eat better and create positive change with food?

Are you looking to improve your management skills and be part of a growth company?

Are you ready to be a kitchen manager?

Let's chat and see ...Do this first-->1. read through the responsibilities 2. decide if you're already doing these things or you need to grow in one particular area.

But first: core values

ACCOUNTABILITY

We believe in taking responsibility for our actions and decisions, both individually and collectively. Hold ourselves accountable to our customers, partners, stakeholders and team.

LOVE

Treat others with kindness, compassion, and respect. Nurture meaningful relationships built on trust, empathy, and understanding.

INTEGRITY

Believe in doing the right thing, even when no one is watching. This means being transparent, honest and holding high ethical standards in our work and interactions with others.

VULNERABILITY

Recognize vulnerability is a strength that allows us to connect on a deeper level and build meaningful relationships. We encourage openness, honesty, and empathy in our communication.

ENGAGEMENT

Be fully present in our work, our relationships, and our community. Seek to understand by being curious and connect with others to learn, grow, and make a positive impact.

Thanks for reading! Sound good? Let's continue...

Job Summary: The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations in our restaurant. This role involves strong management and communication skills, ensuring the quality and consistency of food, and maintaining a safe and clean kitchen environment. The Kitchen Manager will play a key role in menu continuity, ordering, inventory management, and ensuring exceptional customer service. Ability to manage an operation with $1 million in revenue or more is a must

Key Responsibilities:

1. Kitchen Operations:

• Put in 50-60hrs in the first month; hours will shift depending on ability to execute
• Lead and supervise kitchen staff with empathy and servant leadership
• Ability to cook; work the line
• Ordering: includes, produce, protein, dry goods, purchasing from internal warehouse
• Oversee food production, cooking, and presentation to ensure high-quality and consistent dishes.
• Monitor and maintain kitchen equipment, smallwares and utensils to ensure proper functioning.
• Enforce health and safety standards in the kitchen, including food handling, sanitation, and cleanliness; as well as maintain good standing with Houston food inspections
• Manage compost program

1. Menu Development:

• Collaborate/communicate with the Director of Culinary Operations to maintain consistency with the menu
• Implement standardized recipes and portion control to maintain food quality and cost control.
• Stay updated on culinary skills to continue to learn and develop

1. Inventory Management:

• Maintain accurate inventory records, including food and supplies ordering, storage, and rotation.
• Control food costs by minimizing waste and employing effective portion control practices.
• Conduct regular inventory audits and manage suppliers to ensure timely and cost-effective deliveries.

1. Staff Training and Development:

• Hire, train, and schedule kitchen staff, ensuring they are well-versed in the menu and kitchen procedures. We will determine when these responsibilities are expected to be executed.
• Provide coaching and feedback to enhance the performance and skills of kitchen personnel.
• Foster a positive work environment and teamwork among kitchen staff.

1. Quality Assurance:

• Ensure that all dishes leaving the kitchen meet quality and presentation standards.
• Taste and evaluate food regularly to maintain consistent taste and quality.
• Address customer feedback and resolve any kitchen-related issues promptly.
• Communicate with front of house staff when needed to help address customers related questions

1. Budget and Cost Control:

• Assist in budget preparation and adhere to budgetary guidelines.
• Monitor and control kitchen-related expenses, including labor and food costs.
• Identify cost-saving opportunities without compromising quality.

1. Regulatory Compliance:

• Ensure the kitchen complies with all health and safety regulations and food handling standards.
• Maintain necessary licenses and certifications for the kitchen and staff.
• Stay updated on changing food safety and labor laws.

Qualifications:

• Proven experience as a Kitchen Manager or similar role in a restaurant setting.
• Have a strong desire to better understand the impact that gluten-free food can have on peoples health outcomes
• Strong leadership and interpersonal skills to manage a team effectively.
• In-depth knowledge of kitchen operations, food preparation, and culinary techniques.
• Excellent organizational and time management skills.
• Proficient in computer applications (like Meez), such as inventory management and scheduling software; we use Homebase
• Food Safety Manager Certification (ServSafe or equivalent) is required.
• Ability to manage an operation with $1 million in revenue or more.
• Ability to work under pressure and handle high-stress situations.

Education:

• A degree in culinary arts or a related field is not necessary. You will learn a ton!
• Relevant certifications and training in culinary arts are a plus.

Working Conditions:

• The Kitchen Manager will primarily work in a fast-paced kitchen environment.
• Irregular hours, including evenings, weekends, and holidays, are expected.
• Physical demands may include standing for extended periods, lifting heavy objects, and working in hot or crowded conditions.

Compensation: open to negotiation and subject to ability to add value.

How to Apply:

Interested candidates are invited to submit their resume and cover letter to Franklin Liao.

** Eligible to work in the U.S.

****The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. 

 Leven Bakery and Café, provides equal employment opportunities (EEO) to all employees and applicants for employment regardless of a person's actual or perceived race, color, ancestry, national origin, place of birth, sex, age, religion, creed, disability, sexual orientation, gender identity, weight, or height. Leven will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Fair Chance Initiative for Hiring.