Kitchen Operations Lead — Systems, Safety & Efficiency

Mitzvah Kitchen; Miami (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

Mitzvah Kitchen is seeking a Kitchen Operations Manager to lead the daily functions of our commercial kitchen, develop systems and SOPs, and ensure top food safety and fiscal performance. This role partners with the Culinary Manager to coordinate meal production, catering, and campus events while coaching staff and maintaining high standards.

The position requires 3+ years in commercial kitchen operations, ServSafe certification, and strong leadership.

Qualifications

• Minimum of three (3) years of progressively responsible experience in commercial kitchen operations.
• Experience managing kitchen operations, inventory, purchasing, staffing, and food production.
• Strong knowledge of commercial kitchen systems, inventory control, food costing, purchasing, and operational planning.
• Experience developing SOPs and improving operational processes.
• ServSafe Manager Certification required (or ability to obtain within 90 days of hire).
• Demonstrated leadership, organizational, communication, and problem-solving skills.
• Ability to work in a fast-paced environment while managing multiple priorities and adapting as needed.

Responsibilities

• Provide operational leadership for daily kitchen functions, ensuring efficiency, organization, accountability, and consistency.
• Develop, implement, and continuously improve kitchen systems and SOPs to support high-quality production.
• Monitor and maintain food safety standards and regulatory compliance across all kitchen activities.
• Oversee production planning, scheduling, purchasing, inventory control, and cost management.
• Coordinate staffing, training, and performance coaching for kitchen staff.
• Collaborate with Culinary Manager to ensure smooth meal production and event execution.

Job description

Mitzvah Kitchen is seeking a Kitchen Operations Manager to lead the daily functions of our commercial kitchen, develop systems and SOPs, and ensure top food safety and fiscal performance. This role partners with the Culinary Manager to coordinate meal production, catering, and campus events while coaching staff and maintaining high standards.

The position requires 3+ years in commercial kitchen operations, ServSafe certification, and strong leadership.