Kitchen Manager

Job Summary:

We are looking for a Kitchen Manager to join our team. This is a leadership position responsible for the development and operation of the team to support one of the most critical factors in our success, food quality. The Kitchen Manager should be a hands-on, motivating professional who will contribute to the success of food preparation staff. This position reports to the Head Baker. The Kitchen Manager must have a positive attitude and enthusiastic personality as well as a demonstrated ability to work cohesively with staff and with other managers and supervisors. As Kitchen Manager, you are responsible for providing direction, training, and development of employees, manage all aspects of prepared foods and food prep production and to meet the goals set forth by the Head Baker. You will also assist in all areas including hiring of staff, maintenance of building and cleanliness of the bakery. The Kitchen Manager at Seven Stars Bakery oversees the production and packaging of our sandwiches, salads, and quiches along with the preparation of sauces, dressings and other ingredients that are used in our baked goods. The department has multiple employees who work 7 days a week, starting at 4:00am. We are an all-scratch bakery, we use no mixes or pre-made fillings. We buy local eggs, mill our own whole grain flour and pride ourselves on producing high quality food and baked goods. Though the majority of the Kitchen Manager’s time is spent overseeing production, there is some time devoted to recipe development. 


  • Leadership experiences in bakery/restaurant or retail industry required
  • Minimum of 3+ years of Management experience as a kitchen manager or relevant experience required
  • Thorough knowledge of Knife Skills and Culinary Techniques
  • Experience in monitoring of food and labor costs
  • Understanding of ordering and inventory procedures and health and sanitation guidelines
  • Must have a working cell phone and email account and be able to respond to calls, texts, and emails in a timely manner
  • Ability to multi-task and prioritize in a fast-paced work environment
  • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources
  • Demonstrated experience managing a staff
  • Full Availability including early mornings, weekends and holidays
  • SERVSAFE Certification is a plus

Duties & Responsibilities:

  • Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products
  • Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-operation location
  • Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met
  • Prepare and maintain budgets including purchasing and staffing expenditures
  • Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste
  • Routinely monitor budget compliance and recommend changes as needed to maintain operational quality
  • Take part in interviewing, selecting, managing and development of team members
  • Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions
  • Foster an atmosphere of teamwork and encourage team members to collaborate
  • 3 or more years of food service management experience
  • A background as a chef or trained in culinary arts
  • Demonstrated success in managing and developing teams to achieve desired results
  • Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team
  • Excellent written and oral communication skills
  • Strong working computer knowledge
  • Willingness and desire to take an involved, hands-on approach with leading the business
  • Personal characteristics that include: self-motivation, high levels of energy and enthusiasm and positive attitude

Special Qualifications: 

  • Computer literacy and must demonstrate strong verbal and written communication skills 
  • Leadership skills, including team building, results orientation, planning and organization 
  • Must possess technical proficiencies in food service, including knowledge of food safety 
  • Ability to communicate effectively in the English language, both verbally and in writing
  • Some understanding of the Spanish language is also helpful but not required



  • Degree from an accredited culinary school or equivalent work experience (Food Service Management, Baking, Pastry, or Culinary Arts Degree preferred.)


Physical Requirements:

  • Must be able to lift 50 lbs. or more continuously throughout the day
  • Constant standing/walking
  • Occasional stooping or kneeling
  • Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
  • Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine

Work Schedule: 

Our full-time manager schedule is average 40-50 hours/week, likely to be more during holidays and includes Sat/Sun hours as part of your work schedule (production bakery is 24 hours a day). We offer competitive wages and benefits, which are commensurate with a candidate’s applicable work experience and education.