Multi-unit Kitchen Operations Manager

Position Summary

The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations—two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps.

Key Responsibilities

Culinary Leadership & Execution

• Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed.


• Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles.


• Uphold accuracy in recipes, portioning, and plating presentation.


• Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef.


• Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef.

Staff Training & Development

• Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols.


• Support onboarding and skill development for new hires across locations.


• Coach team members to improve performance, efficiency, and adherence to standards.


• Promote a culture of teamwork, accountability, and professionalism.

Operational & Kitchen Management

• Assist with inventory processes, ordering, receiving, and vendor partnerships as needed.


• Monitor food costs, waste, portion control, and operational efficiency.


• Ensure kitchen stations remain clean, organized, and properly stocked at all times.


• Support menu transitions, weekly specials, and implementation of new culinary systems.


• Lead service in the kitchen as needed during high-volume or understaffed periods.

Compliance, Safety & Sanitation

• Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols.


• Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization.


• Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements.


• Monitor equipment condition and report maintenance needs promptly.

Cross-Location Support & Collaboration

• Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support.


• Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities.


• Assist with new restaurant openings, kitchen transitions, and onboarding processes.

Qualifications

• 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager).


• Experience supporting or leading operations across multiple locations preferred.


• Strong foundation in culinary technique, kitchen systems, and menu execution.


• Demonstrated leadership ability with strong communication and training skills.


• Ability to work in high-volume, fast-paced environments.


• Strong organizational and time-management capabilities.


• Ability to work nights, weekends, and holidays as needed.


• Valid driver’s license and ability to travel frequently between restaurants.


• ServSafe Manager certification required or obtainable within 60 days.

Core Competencies

• Culinary Expertise


• Leadership & Coaching


• Multi-Location Flexibility


• Operational Efficiency


• Quality & Consistency Focus


• Adaptability & Problem Solving


• Communication & Collaboration


• Safety & Sanitation Compliance

Physical Requirements

• Ability to stand for extended periods in a hot kitchen environment.


• Ability to lift up to 50 lbs.


• Ability to travel regularly between locations.