Kitchen Manager

Bodega Bay Oyster Co. is seeking a skilled and experienced Kitchen Manager to play a

critical role in the day to day operations of the Culinary program.

As a Kitchen Manager you will oversee all kitchen operations, ensuring that food is

prepared to the highest standards of quality, safety and presentation. You will be

managing kitchen staff, controlling inventory, maintaining a clean work environment and

supporting the creation and execution of the restaurant's menu. The ideal candidate is a

strong leader with excellent organizational skills and a passion for culinary excellence.

Job Responsibilities:

• Manage day-to-day kitchen operations to ensure timely, high-quality food
• preparation and presentation
• Supervise, train and mentor kitchen staff to ensure proper food handling, cooking
• techniques and safety practices
• Ensure consistency of food quality, presentation and portion control
• Monitor inventory levels and assist with ordering and receiving ingredients and
• supplies
• Enforce food safety and cleanliness standards, ensuring compliance with local
• health regulations
• Collaborate with Front-of-House (FOH) team to ensure seamless communication
• and an outstanding dining experience for guests
• Help in menu development and over see that recipes and presentation are
• followed and consistent
• Lead by example, demonstrating strong organizational skills and working
• efficiently under pressure
• Monitor and control food costs by tracking usage, reducing waste, and optimizing
• purchasing
• Oversee labor costs by effectively scheduling staff based on production needs
• and labor budgets
• Implement and maintain a facility preventative maintenance program to ensure
• equipment and kitchen operations run smoothly
• Conduct ongoing training for kitchen staff to improve skills, ensure consistency,
• and uphold safety and sanitation standards
• Monitor invoices to ensure accuracy in vendor billing, control expenses, and
• maintain budget compliance

Skills and Qualifications:

• Proven experience as a sous chef or in a similar role in a fast-paced high-volume
• kitchen
• Strong culinary knowledge and skills with a passion for presenting beautiful
• dishes
• Excellent leadership and management abilities
• Knowledge of food safety, sanitation and health regulations
• Ability to multitask, prioritize and work well under pressure
• Strong communication skills and ability to collaborate with both kitchen and
• Front-of-House (FOH) staff
• Acquire a California Food Handlers license and Sexual Harassment certification (before or within 2 weeks of hiring)

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Health insurance

Shift:

• Day shift

Work Location: In person

Salary : $55,000 - $65,000