Assistant Kitchen Manager — Lead Shifts & Develop Talent

Goop-Kitchen; San Diego (CA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Medical insurance

Dental insurance

Vision insurance

Paid time off

401k match

Cell phone reimbursement

Employee discount

Dynamic environment

Impactful growth

Job summary

goop kitchen is seeking an Assistant Kitchen Manager to lead the line during peak times, partnering with the Chef de Cuisine to ensure recipe adherence, proper portioning, and flawless execution of our clean, made-to-order menus.

You will coach Shift Leads and Line Chefs, manage daily prep, uphold food safety and HACCP standards, and drive waste reduction while delivering hospitality-driven service in a delivery-focused, modern kitchen.

Qualifications

• Minimum 2 years in a supporting kitchen leadership role in high-volume or made-to-order kitchens.
• Ability to run a station and direct others through a full-volume shift.
• Experience training or onboarding hourly kitchen team members.
• ServSafe Food Handler certification or ability to obtain one.
• Strong knowledge of food safety, HACCP, and health department compliance.

Responsibilities

• Lead assigned shifts as the senior culinary leader on the floor.
• Enforce recipe adherence, portion control, and plating specifications.
• Coach and develop kitchen staff with on-the-spot feedback.
• Plan daily prep and production lists against forecasted volume.
• Oversee food safety, temperature logs, cleaning and allergen handling.
• Assist with inventory and ordering as directed.
• Monitor labor and food cost targets and report variances.
• Open and close kitchen procedures with checklists completed.
• Step in to lead when the CDC is off-site.

Job description

goop kitchen is seeking an Assistant Kitchen Manager to lead the line during peak times, partnering with the Chef de Cuisine to ensure recipe adherence, proper portioning, and flawless execution of our clean, made-to-order menus.

You will coach Shift Leads and Line Chefs, manage daily prep, uphold food safety and HACCP standards, and drive waste reduction while delivering hospitality-driven service in a delivery-focused, modern kitchen.