Kitchen Operations Leader & Team Coach

Socket.dev; Mill Valley (CA); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health, Dental, and Vision insurance

Wellness & Fitness stipend

2 weeks paid vacation

Employee meals provided during shifts

Job summary

Mamahuhu in San Francisco is seeking a hands‑on Kitchen Manager to lead back‑of‑house operations and build a strong, high‑performing team. You’ll be in the kitchen daily, coaching, tasting, and solving problems with the GM and staff to maintain quality and consistency.

You will own BOH operations, scheduling, training, and inventory while upholding safety standards and a culture that emphasizes excellent guest experiences. This role offers growth and tangible impact.

Qualifications

• 5+ years of restaurant experience with 3+ years in supervising or coaching a team.
• ServSafe Manager Certification required.
• Proficiency in English; Spanish preferred.
• BOH training across every kitchen position and ability to operate each one.

Responsibilities

• Recruit, train, and develop a high‑performing BOH team; promote a positive, supportive, and energetic kitchen culture.
• Lead by example, embodying Mamahuhu’s Five Core Values.
• Conduct quarterly one‑on‑ones and provide ongoing coaching to build a strong pipeline of top performers.
• Manage BOH scheduling, timecards, PTO, and call‑outs.
• Partner with HR on recruiting, interviewing, trial shifts, and new hire onboarding.
• Oversee BOH training, including SOPs and training tools, in collaboration with the GM.
• Maintain excellent food quality and consistency through tastings and audits.
• Ensure orders are prepared on time; coordinate with GM and FOH to resolve issues during service.
• Hit store‑level profit targets and manage food and labor costs to company goals.

Skills

Leadership

Coaching

Communication

Organization

Education

ServSafe Manager Certification

Tools

POS systems

Tablets

Kitchen printers

Job description

Mamahuhu in San Francisco is seeking a hands‑on Kitchen Manager to lead back‑of‑house operations and build a strong, high‑performing team. You’ll be in the kitchen daily, coaching, tasting, and solving problems with the GM and staff to maintain quality and consistency.

You will own BOH operations, scheduling, training, and inventory while upholding safety standards and a culture that emphasizes excellent guest experiences. This role offers growth and tangible impact.