Kitchen Manager

Description

Pali Wine Co. is seeking a Kitchen Manager to lead the daily operations of our Hillcrest kitchen. Our food program complements a welcoming, wine-focused hospitality experience with an approachable menu prepared consistently and efficiently.

The Kitchen Manager is responsible for executing an established menu, training and directing the kitchen team, maintaining adequate preparation and inventory, and delivering food within established ticket-time standards. This role combines practical cooking skills with strong organization, clear communication, and daily accountability.

Menu direction and development are led by ownership, with input from culinary consultants as appropriate. The Kitchen Manager translates that direction into dependable execution across every shift.

Consistent Food Quality

• Execute approved recipes accurately and consistently.
• Maintain standards for ingredients, preparation, seasoning, portioning, cooking, and presentation.
• Train every cook to follow the same recipes and procedures.
• Taste and check food during prep and service, correcting problems promptly.
• Maintain current, accessible recipes, portion guides, and plating references.

Preparation & Food Availability

• Own daily prep planning, production quantities, and station readiness.
• Set and adjust prep levels based on sales history, reservations, promotions, events, and expected demand.
• Maintain sufficient ingredients and prepared components to support the planned service and prevent avoidable sellouts.
• Identify potential shortages early, take corrective action, and communicate availability to the Executive General Manager and service team.
• Leave clear prep instructions, assigned responsibilities, and service plans for shifts when absent.

Service & Ticket Times

• Participate in prep and cooking while directing kitchen workflow.
• Establish station assignments and coordinate the timing of orders.
• Monitor ticket times against agreed standards and address delays as they develop.
• Ensure dishes for the same table are completed together and served at the appropriate temperature.
• Communicate clearly with the service team about timing, modifications, allergens, and availability.

Team Leadership

• Train, organize, and supervise line cooks and other kitchen staff.
• Set clear expectations for readiness, execution, cleanliness, and professionalism.
• Provide regular feedback and address performance concerns with the Executive General Manager.
• Coordinate kitchen schedules and coverage with the Executive General Manager.
• Support hiring and onboarding, building a team capable of executing the menu consistently.

Purchasing, Inventory & Cost Control

• Order food and supplies within approved budgets and purchasing guidelines.
• Check deliveries for quality, quantity, and accuracy.
• Maintain inventory counts, storage organization, labeling, and stock rotation.
• Control waste and food costs through accurate ordering, portioning, and prep planning.
• Organize staffing and production to meet established labor targets.

Menu Implementation

• Work with ownership, the Executive General Manager, and any culinary consultant to implement approved recipes and menu changes accurately. 
• Train the team and confirm readiness before new items launch.
• Provide practical feedback on preparation, equipment needs, cost, and service execution.
• Obtain approval before changing recipes, ingredients, portions, or presentation.

Food Safety & Kitchen Standards

• Maintain food safety, sanitation, allergen procedures, and inspection readiness.
• Enforce daily cleaning, opening, and closing procedures.
• Maintain equipment and promptly report maintenance or safety concerns.

Measures of Success

• Consistent food quality across cooks and shifts.
• Reliable menu availability with minimal avoidable sellouts.
• Ticket times that meet established service standards.
• A prepared, trained, and organized kitchen team.
• Food costs, waste, and kitchen labor within agreed targets.

Requirements

• Experience as a kitchen manager, sous chef, lead cook, or comparable kitchen leader.
• Strong cooking fundamentals and the ability to execute and teach standardized recipes.
• Experience managing prep, inventory, ordering, and service timing.
• Demonstrated ability to train cooks and maintain consistent standards.
• Required food safety certification, or ability to obtain it.
• Availability to work evenings, weekends, and holidays.