Quail Mountain Market- Kitchen Manager

Blue Stone Strategy Group; Clearlake (CA); On-site; USD 45,000 - 55,000; Full time

Job summary

The Kitchen Manager position at Elem Indian Colony oversees daily kitchen operations, ensuring consistent food quality, safety, and guest satisfaction at Quail Mountain Market in Clear Lake, CA. You will lead kitchen staff, manage inventory, and control costs under the General Manager’s guidance.

You will implement standardized recipes, train staff, and monitor sanitation, safety regulations, and health inspections.

Qualifications

• High school diploma or GED required.
• Culinary education or vocational training preferred.
• Minimum three (3) years of kitchen experience; supervisory exp preferred.

Responsibilities

• Oversee daily kitchen operations and uphold quality standards.
• Supervise food preparation, inventory, and cost controls.
• Schedule staff and manage labor efficiency.
• Ensure health, safety, and sanitation compliance.
• Maintain standardized recipes and portion control.
• Deliver exceptional guest service and resolve issues promptly.

Skills

Leadership

Staff Scheduling

Inventory Management

Food Safety

Financial Acumen

Customer Service

Communication

Problem Solving

Education

High school diploma or GED

Culinary education or vocational training

ServSafe certification

Tools

Microsoft Office

POS systems

Job description

Kitchen Manager

Job Description & Core Responsibilities

Reports To: General Manager

Location: Clear Lake, California 95422

FLSA Status: Exempt

Employment Status: Full-Time

Compensation Range: $45,000 – $55,000 Annually (DOE) | Benefits Eligible

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen at Quail Mountain Market. This position provides leadership to kitchen staff while ensuring exceptional food quality, consistency, cleanliness, food safety, and customer satisfaction. The Kitchen Manager is responsible for supervising food preparation, managing inventory and food costs, scheduling staff, maintaining health and safety standards, and supporting a positive, team-oriented work environment.

The Kitchen Manager works closely with the General Manager to ensure kitchen operations support the overall goals of the business through operational excellence, fiscal responsibility, and outstanding guest service.

Core Duties and Responsibilities

Kitchen Operations

• Plan, organize, and oversee daily kitchen operations.
• Ensure meals are prepared consistently according to recipes, quality standards, and presentation guidelines.
• Monitor food preparation techniques to maintain consistency and efficiency.
• Ensure timely preparation and delivery of food during all operating hours.
• Develop and implement standardized recipes and preparation procedures.
• Monitor portion control to reduce waste and maximize profitability.

Staff Leadership

• Recruit, interview, train, coach, and supervise kitchen employees.
• Prepare work schedules based on business demands.
• Conduct performance evaluations and provide ongoing coaching.
• Monitor employee attendance, productivity, and performance.
• Foster a positive work environment emphasizing teamwork and accountability.
• Assist with disciplinary actions in coordination with the General Manager.

Inventory & Cost Control

• Order food, beverages, and kitchen supplies.
• Maintain appropriate inventory levels.
• Monitor food costs and identify opportunities to improve profitability.
• Conduct regular inventory counts.
• Minimize waste through proper storage, rotation, and portion control.
• Monitor vendor deliveries for accuracy and quality.

Food Safety & Compliance

• Ensure compliance with all California health codes and food safety regulations.
• Maintain ServSafe and sanitation standards.
• Ensure proper food handling, storage, labeling, and temperature controls.
• Maintain cleaning schedules for kitchen equipment and facilities.
• Prepare for and assist during health inspections.

Financial Accountability

• Assist in developing kitchen budgets.
• Monitor labor costs and scheduling efficiency.
• Control overtime whenever possible.
• Recommend operational improvements to increase efficiency and profitability.

Customer Service

• Ensure guests consistently receive quality food and exceptional service.
• Resolve customer concerns professionally and promptly.
• Monitor guest feedback and implement improvements when appropriate.

Supervisory Responsibilities

This position directly supervises kitchen employees and is responsible for:

• Hiring recommendations
• Training and onboarding
• Scheduling
• Performance management
• Coaching and mentoring
• Corrective action recommendations
• Daily work assignments

Competencies

To perform this job successfully, an individual should demonstrate the following competencies:

• Operational Accountability – Takes full ownership of store performance, financial outcomes, and team results; does not deflect responsibility.
• Leadership & Team Development – Builds cohesive, motivated teams; invests in employee growth and models the behaviors expected of all staff.
• Financial Acumen – Understands P&L fundamentals, labor management, and margin controls; uses data to drive operational decisions.
• Customer Service Orientation – Champions a customer-first culture; holds the team accountable for service standards at every shift.
• Problem Solving – Identifies root causes of operational issues and implements timely, effective solutions without waiting for direction.
• Integrity & Judgment – Maintains the highest standards of ethics in cash management, employee relations, and all business dealings.
• Communication – Communicates clearly and professionally with Tribal leadership, staff, vendors, and customers in written and verbal form.
• Organizational Skill – Manages multiple priorities simultaneously; maintains orderly records, schedules, and operational systems.
• Cultural Awareness – Demonstrates respect for Tribal governance, sovereignty, and the community context in which this enterprise operates.
• Adaptability – Adjusts priorities and approach in response to changing business conditions, staffing challenges, or customer demands.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience

• High school diploma or GED required.
• Culinary education or vocational training preferred.
• Minimum three (3) years of progressively responsible kitchen experience.
• Minimum one (1) year of supervisory or management experience preferred.
• Experience managing food costs and inventory.
• Experience scheduling staff.
• Knowledge of commercial kitchen equipment.
• Experience in a Tribally-owned enterprise or rural community retail context is a plus; a desire to understand and respect Tribal operations is essential.

Required Knowledge, Skills & Abilities

• Strong leadership and supervisory skills.
• Excellent communication and interpersonal skills.
• Knowledge of commercial food preparation techniques.
• Understanding of food costing and inventory management.
• Knowledge of health department regulations.
• Ability to prioritize multiple responsibilities.
• Strong organizational skills.
• Ability to solve problems quickly in a fast-paced environment.
• Basic computer proficiency, including Microsoft Office and point-of-sale systems.
• Ability to prepare reports and maintain accurate records.

Preferred Certifications

• ServSafe Food Protection Manager Certification (required or obtained within six months of hire)
• Valid California Food Handler Card
• Valid Driver's License preferred

Work Environment

The Kitchen Manager works primarily in a commercial kitchen environment with exposure to heat, steam, sharp equipment, cleaning chemicals, and moderate noise levels. The position requires flexibility in scheduling and may require extended hours during peak business periods, holidays, or special events.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements include the ability to stand and walk for extended periods, frequently lift and carry items up to 40 pounds, bend, stoop, and reach overhead, operate a computer and point-of-sale equipment, and work in outdoor fuel station conditions. Specific vision requirements include close vision and the ability to adjust focus for computer and register operation.

The employee must regularly:

• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Bend, kneel, reach, and stoop frequently.
• Work in hot, humid, and fast-paced kitchen environments.
• Operate commercial kitchen equipment safely.
• Work evenings, weekends, holidays, and extended hours as business demands require.

Hiring Preference

Because this position serves the Elem Indian Colony, a federally recognized Tribe, Native American and Alaska Native applicants will receive hiring preference in accordance with Tribal employment policy and applicable Indian preference regulations.