Kitchen Manager

Leal Vineyards; Morgan Hill (CA); On-site; USD 28,413 - 40,467; Full time

Job summary

Leal Vineyards in Morgan Hill is looking for a Kitchen Manager to oversee all food production, ensuring high-quality standards and effective management of kitchen staff. The candidate must have extensive culinary experience and a strong leadership background.

The role includes duties like hiring, training, budgeting, and maintaining sanitation standards. This position requires a minimum of 4-5 years of culinary experience and a ServSafe certification. The Kitchen Manager will also interact positively with team members and guests.

Qualifications

• 4-5 years in the culinary field, preferably in a high-end establishment.
• 3 years of culinary management experience required.
• Ability to recruit kitchen staff.

Responsibilities

• Oversee kitchen operations and food production.
• Ensure high standards of cleanliness and safety.
• Train line cooks on various culinary skills.
• Manage food and labor budgets effectively.

Skills

Culinary management experience

Bilingual English/Spanish

Cost control

Leadership

Education

ServSafe Food Protection Manager’s Certificate

Job description

Kitchen Manager

Job Location: Mohi Farm - Morgan Hill, CA 95037

Position Type: Full Time

Salary Range: $25.00 - $25.00 Hourly

Job Shift: Any

Job Category: Restaurant - Food Service

The Kitchen Manager will oversee all food production, including execution of menus, purchasing specifications, and recipes. Responsibilities include hiring, training, and supervising staff, developing and monitoring food and labor budgets, and maintaining high professional food quality and sanitation standards. Recruiting line cooks and kitchen staff is mandatory.

Essential Job Functions

• Direct the total kitchen operation, supervising the staff, overseeing the preparation and service of food.
• Schedule and coordinate the work of cooks and other kitchen employees in Paycom to ensure economical and technically correct food preparation within budgeted labor cost goals.
• Order products and other necessary food supplies.
• Ensure high standards of sanitation, cleanliness, and safety in all kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.
• Safeguard all food preparation employees by implementing safety, sanitation, and accident prevention training.
• Attend food and beverage staff and management meetings.
• Consult with Catering Sales Managers about upcoming contracted banquet events.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
• Create daily prep lists and checklists for service.
• Train line cooks on seasoning, preparation, and smoking techniques; proper use of equipment.
• Train line cooks on pizza production, including safe operation of the wood‑fired pizza oven.
• Interact with food and beverage management to assure that food production consistently exceeds expectations of members and guests.
• Assist F&B management team in maintaining high service principles per established standards.
• Evaluate products to ensure consistent quality, price, and related goods.
• Develop policies and procedures to enhance and measure quality; update written policies to reflect state‑of‑the‑art techniques, equipment, and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure kitchen representatives attend service lineups and meetings.
• Support safe work habits and environment at all times.
• Interview, select, develop, train, supervise, counsel, and discipline all employees in the department.
• Ensure all services to guests are conducted in a highly professional and efficient manner.
• Maintain a positive and professional approach and work attitude in all areas of responsibility.
• Interact positively with supervisor, management, coworkers, members, and the public to promote team effort.
• Produce high volume of work in a timely, accurate, complete, and high‑quality manner.
• Follow directions, take criticism, cooperate with co‑workers and supervisors, treat others with respect and courtesy, and refrain from abusive, insubordinate, or violent behavior.
• Be willing to travel to other locations within the portfolio, including starting shifts at different properties.
• Be available to represent the brand at special events, PR activities, and other catering locations.
• Perform other duties as directed.

Qualifications

• A minimum of 4–5 years in the culinary field, preferably in a fast‑paced, high‑end establishment.
• A minimum of 3years of culinary management experience.
• Bilingual English/Spanish preferred.
• Ability to recruit line cooks and other kitchen staff is required.
• Extended experience and knowledge of banquet service; off‑premise catering experience preferred.
• Proven track record of cost control, including food equipment, labor, and waste management.
• Experience in fiscal planning and knowledge of profit and loss reporting.
• Previous leadership experience in the culinary field and a continuous desire to lead and mentor your culinary team.
• Possess and maintain a current ServSafe Food Protection Manager’s Certificate.
• Maintain a current California Driver’s License with a satisfactory and safe driving record.
• Maintain a neat and well‑groomed appearance; be well‑spoken and professional.
• Able to work under pressure and remain calm, resolving problems using good judgment.