Kitchen Manager

We are a dedicated, local family-operated culinary establishment located in Stockton and the San Joaquin Valley. Known for our commitment to quality and community, our business blends a passion for farm-to-table dining with years of leadership experience in operations and partnership management. We strive to provide a dining experience that embodies freshness, creativity, and a strong connection to local produce and suppliers. As we build upon our foundation, we are focused on creating a long-lasting, thriving restaurant that serves not only great food but also fosters a supportive environment for our team and guests alike.

This role is a unique opportunity to lead our culinary team and help reignite the farm-to-table movement in our area. We are looking for a culinary professional who excels not only in the kitchen but also in managing the operational aspects of a restaurant. The position demands a hands-on leader who can skillfully balance creativity with operational effectiveness, all while maintaining professionalism and a results-oriented mindset. Working Tuesday through Saturday for 8-10 hours per day, this role involves active engagement in every facet of kitchen management, from staffing and training to inventory control and menu development.

The successful candidate will have extensive culinary experience and the leadership skills necessary to motivate and manage a diverse kitchen team in a fast-paced environment. They will play a critical role in restructuring the kitchen brigade to optimize efficiency and teamwork, ensuring smooth operations across all meal services including dinner, lunch, and brunch. By collaborating closely with local vendors, the chef will ensure our menu remains seasonal, fresh, and innovative while honoring essential signature dishes that are key to our restaurant's identity.

This position requires strong decision-making skills, critical thinking, and mental sharpness to navigate daily challenges effectively. The candidate must be proficient in running financial and operational reports, managing sales, labor, waste, costs of goods sold (COGS), and general expenses. They will be responsible for creating schedules, managing deliveries, inventory tracking, and maintaining positive, lasting relationships with our vendors. Understanding the importance of a business-first mindset is crucial, but equally important is fostering a healthy, supportive, and enriching workplace culture.

In addition to operational responsibilities, the role emphasizes training and development, helping new staff integrate seamlessly while ensuring established team members remain motivated and organized. The candidate will also be involved in menu planning that respects established non-negotiable items and creatively incorporates complementary dishes that highlight local ingredients and meet guest expectations.

With a salary ranging from $55,000 to $65,000 per year, this is a great opportunity for a culinary leader eager to make an impact in a community-focused restaurant. We offer competitive benefits such as health, dental, and vision insurance, along with paid time off. The ideal candidate will preferably hold an associate degree, be proficient in English and Spanish, and have food safety certification, ensuring they can contribute both talent and expertise to our ongoing success.