{"id":2506107,"url":"https://alion.io/job/town-coffee-juice-kitchen-manager","title":"Kitchen Manager","company":{"id":4420838,"name":"town Coffee & Juice","domain":"hometowncoffeejuice.com","url":"https://alion.io/company/hometowncoffeejuice","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Lake Forest, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":55000,"max":65000,"currency":"USD","period":"year","gross":null,"usd_annual":65000},"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Chef","optional":false}],"status":"live","first_seen_at":"2026-09-07T16:46:00Z","employer_posted_date":"2026-10-14","last_verified_at":"2026-10-20T14:28:00Z","board_verified":true,"closed_at":null,"days_open":43,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":43},"description":"Description\nKitchen Manager\nReports To: General Manager and Executive Chef\nPosition Summary\nThe Kitchen Manager is the leader of the back-of-house operation and a key partner to the General Manager and/or Executive Chef. You’ll be responsible for the daily execution, people, food quality, safety, and financial performance of the kitchen.\nThis is a hands-on leadership role. You’ll spend time on the line, in prep, working alongside your team, and making sure the kitchen is ready to deliver consistent, high-quality food throughout every service. You’ll also own the systems and processes that keep the kitchen organized, efficient, and profitable.\nThe right person is a strong operator, a people developer, and a leader who takes ownership. You know how to set clear expectations, hold people accountable, solve problems, and create a kitchen culture where people want to work and grow.\nWhat You'll Do\nLead Culinary Execution\nLead daily back-of-house operations, ensuring food is prepared and executed according to Hometown recipes, standards, and specifications.\nRun and manage the expo line during peak business periods.\nMonitor ticket times, kitchen flow, and overall service efficiency.\nComplete and verify daily opening, line check, prep, and kitchen checklists.\nOversee all prep production and ensure prep lists are completed accurately and on time.\nMaintain recipe books, prep guides, production standards, and other culinary resources.\nEnsure inventory levels and prep production support projected business volume.\nSupport catering, special events, and other off-site or high-volume food execution as needed.\nLead by example and remain hands-on during busy periods.\nOwn Food Quality & Consistency\nEnsure recipes, portion standards, preparation methods, and presentation standards are followed consistently.\nRegularly calibrate the team on recipes, preparation, quality, and execution.\nIdentify opportunities to improve food quality, efficiency, and consistency.\nPartner with culinary leadership to maintain and improve Hometown's food program.\nManage Food Safety & Sanitation\nOwn food safety and sanitation standards across all BOH shifts.\nMaintain HACCP documentation and required sanitation logs.\nEnsure proper food storage, labeling, dating, rotation, and FIFO practices.\nConduct regular kitchen cleanliness and food safety audits.\nComplete internal health inspections on the required schedule.\nEnsure compliance with local health department regulations and Hometown standards.\nMaintain clean and organized coolers, storage areas, equipment, dock, dumpster, and garbage areas.\nEnsure proper chemical handling, usage, and storage.\nLead Scheduling & Labor\nCreate and publish BOH hourly schedules based on business needs and projected sales.\nForecast labor and ensure appropriate staffing for daily business, weekends, peak periods, and events.\nManage BOH labor to budget while maintaining appropriate coverage and service standards.\nMonitor labor productivity and make adjustments as business needs change.\nMinimize unnecessary overtime while ensuring the team is positioned for success.\nPartner with the General Manager on overall labor strategy and staffing needs.\nOwn Food Cost & Inventory\nManage food cost and work toward established budget goals.\nOwn culinary ordering, purchasing, and supplier relationships.\nMaintain appropriate product pars based on business volume.\nReview vendor pricing, product quality, and opportunities for savings.\nEnsure invoices are accurate and processed correctly in Restaurant365.\nEnsure waste is accurately recorded, reviewed, and addressed.\nComplete monthly inventory counts and investigate significant variances.\nReview food cost trends and identify opportunities to improve profitability.\nPartner with the General Manager on P&L performance and action plans.\nDevelop & Lead the Team\nRecruit, interview, and hire BOH team members in partnership with the General Manager and/or Executive Chef and leadership team.\nTrain, coach, and develop hourly BOH team members and kitchen leaders.\nEnsure BOH training checklists and required training are completed accurately and on time.\nProvide consistent, real-time coaching and feedback.\nConduct performance evaluations and create meaningful development plans.\nAddress performance concerns promptly and follow Hometown's progressive disciplinary process when needed.\nDevelop future kitchen leaders and create opportunities for team members to grow.\nBuild a strong bench and succession plan for the BOH team.\nCreate a culture built on accountability, respect, teamwork, and continuous improvement.\nPartner Across the Café\nWork closely with the General Manager and FOH leadership to create a smooth, unified operation.\nCommunicate clearly about staffing, ticket times, customer concerns, product availability, and operational needs.\nPartner with FOH leadership to ensure the kitchen supports an exceptional customer experience.\nHelp create alignment between FOH and BOH standards, expectations, and priorities.\nYour Daily, Weekly & Period-End Rhythm\nDaily\nConduct opening and kitchen walkthroughs.\nReview staffing, prep, inventory, and business needs.\nComplete and verify line checks and required food safety documentation.\nMonitor ticket times and kitchen flow.\nRun expo during peak periods.\nMonitor labor and make adjustments as needed.\nCoach and develop team members in real time.\nEnsure the kitchen is clean, organized, and ready for the next shift.\nWeekly\nCreate and publish the BOH schedule.\nReview labor performance and upcoming business needs.\nReview inventory, food cost, and waste.\nConduct sanitation and cleanliness audits.\nReview prep production and recipe execution.\nLead BOH team communication, training, and development.\nReview operational opportunities and create action plans with the General Manager and/or Executive Chef.\nPeriod-End\nComplete month-end inventory counts.\nReview P&L performance and food cost trends.\nInvestigate inventory and cost variances.\nReview and update recipe costing as needed.\nComplete performance reviews and development conversations.\nIdentify opportunities to improve operational and financial performance.\nBuild and execute action plans with the General Manager.\nWhat You Bring\nRequired\nProven experience leading a kitchen or back-of-house operation.\nStrong understanding of food cost, labor management, inventory, and kitchen operations.\nWorking knowledge of food safety, HACCP principles, sanitation, and local health regulations.\nAbility to confidently lead an expo line and manage a high-volume service.\nStrong organization, communication, and time-management skills.\nAbility to coach, develop, and hold team members accountable.\nHands-on leadership style with a solutions-focused mindset.\nAbility to work a full-time schedule, including weekends and peak business periods.\nPreferred\nExperience with Restaurant365 or similar inventory, ordering, invoicing, or restaurant management systems.\nCatering or event execution experience.\nExperience developing and promoting team members into leadership roles.\nExperience working in a multi-location or growing restaurant or café environment.\nServSafe Manager certification or willingness to obtain certification.\nPhysical Requirements\nAbility to stand and move throughout the kitchen and café for extended periods.\nAbility to work in a fast-paced, high-energy kitchen environment.\nAbility to lift and carry up to 50 pounds.\nAbility to safely use knives, kitchen equipment, and other food preparation tools.\nWhy You'll Love Working Here\nLead a growing culinary program where your ideas and leadership can make a real impact.\nBuild and develop a team while creating a kitchen culture you're proud of.\nWork alongside a supportive leadership team that values collaboration and accountability.\nHave opportunities for continued leadership development and career growth.\nPerformance-based bonus opportunities tied to financial and operational goals.\nCompensation & Benefits\nCompensation: $55,000 - $65,000, with opportunities for increases based on experience and performance.\nBenefits & Perks:\nEmployee Meal & Employee Discount Benefits\nPaid Breaks\n401(k)\nGreat Work-Life Balance - No late nights\nPaid Leave and Sick Leave\nHealth Insurance\nGrowth and development opportunities\nSupportive and collaborative team environment\nEEO Statement\nHometown Coffee & Juice is an Equal Opportunity Employer, committed to creating a diverse and inclusive workplace.\nGerente de Cocina\nReporta a: Gerente General y Chef Ejecutivo\nResumen del Puesto\nEl Gerente de Cocina es el líder de la operación de cocina y un socio clave del Gerente General y/o Chef Ejecutivo. Será responsable de la ejecución diaria, el equipo, la calidad de los alimentos, la seguridad y el desempeño financiero de la cocina.\nEste es un puesto de liderazgo práctico. Pasará tiempo en la línea, realizando preparación, trabajando junto a su equipo y asegurándose de que la cocina esté lista para ofrecer alimentos consistentes y de alta calidad durante cada servicio. También será responsable de los sistemas y procesos que mantienen la cocina organizada, eficiente y rentable.\nLa persona ideal es un excelente operador, desarrollador de personas y líder que asume responsabilidad. Sabe establecer expectativas claras, exigir responsabilidad, resolver problemas y crear una cultura de cocina donde las personas quieran trabajar y crecer.\nResponsabilidades\nLiderar la Ejecución Culinaria\nLiderar las operaciones diarias de la cocina, asegurando que los alimentos se preparen y ejecuten de acuerdo con las recetas, estándares y especificaciones de Hometown.\nDirigir y administrar la línea de expo durante los períodos de mayor actividad.\nMonitorear los tiempos de los pedidos, el flujo de la cocina y la eficiencia general del servicio.\nCompletar y verificar diariamente las listas de apertura, revisión de línea, preparación y cocina.\nSupervisar toda la producción de preparación y asegurar que las listas de preparación se completen correctamente y a tiempo.\nMantener los libros de recetas, guías de preparación, estándares de producción y otros recursos culinarios.\nAsegurar que los niveles de inventario y la producción de preparación sean adecuados para el volumen de negocio proyectado.\nApoyar el catering, eventos especiales y otras actividades de producción de alimentos fuera del establecimiento o de alto volumen según sea necesario.\nLiderar con el ejemplo y mantener una participación práctica durante los períodos de mayor actividad.\nGarantizar la Calidad y Consistencia de los Alimentos\nAsegurar que las recetas, porciones, métodos de preparación y estándares de presentación se sigan de manera consistente.\nCapacitar y reforzar regularmente con el equipo las recetas, preparación, calidad y ejecución.\nIdentificar oportunidades para mejorar la calidad, eficiencia y consistencia de los alimentos.\nColaborar con el liderazgo culinario para mantener y mejorar el programa de alimentos de Hometown.\nAdministrar la Seguridad Alimentaria y el Saneamiento\nSer responsable de los estándares de seguridad alimentaria y saneamiento durante todos los turnos de BOH.\nMantener la documentación HACCP y los registros de saneamiento requeridos.\nAsegurar el almacenamiento, etiquetado, fechado, rotación y cumplimiento adecuado del sistema FIFO de los alimentos.\nRealizar auditorías periódicas de limpieza de la cocina y seguridad alimentaria.\nCompletar las inspecciones internas de salud según el calendario requerido.\nAsegurar el cumplimiento de las regulaciones del departamento de salud local y de los estándares de Hometown.\nMantener limpios y organizados los refrigeradores, áreas de almacenamiento, equipos, área de carga, contenedores de basura y áreas de residuos.\nAsegurar el manejo, uso y almacenamiento adecuados de productos químicos.\nLiderar la Programación y Administración de Mano de Obra\nCrear y publicar los horarios del personal por hora de BOH según las necesidades del negocio y las ventas proyectadas.\nPronosticar las necesidades de mano de obra 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