"Full Time - Snapdragon Stadium Kitchen Manager"

SUMMARY:

The Kitchen Manager provides comprehensive administrative, operational, and culinary support to ensure the smooth and efficient functioning of all kitchen activities. This role coordinates key processes across scheduling, purchasing, event planning, and cost tracking, while maintaining high standards of food quality, safety, and compliance. The Kitchen Manager works closely with culinary leadership, cooks, and vendors to streamline operations, control costs, and support successful event and menu delivery.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Understand kitchen flow, event production schedules, and menu requirements to ensure smooth operations.
• Support the creation and maintenance of prep sheets and standardized recipes.
• Anticipate product and ordering needs in collaboration with chefs to maintain efficient inventory levels.
• Communicate effectively with culinary staff using professional terminology.
• Prepare and manage weekly staff schedules, ensuring adequate coverage for all shifts.
• Track attendance, call-outs, and time-off requests accurately.
• Maintain uniform and equipment logs to ensure accountability and readiness.
• Coordinate with vendors for ordering, deliveries, and invoice reconciliation.
• Monitor inventory usage, waste logs, and transfers between outlets.
• Assist with inputting and managing inventory through Yellowdog software.
• Assist with tracking and reporting food and supply costs.
• Support food and labor cost management in collaboration with the accounting team.
• Prepare weekly and monthly performance and financial reports for culinary leadership review.
• Draft internal communications, including memos, meeting notes, and kitchen updates.
• Maintain confidentiality in handling Human Resources (HR) and personnel matters.
• Ability to cook and participate in food production in the kitchen when needed.
• Monitor and ensure compliance with proper inspection procedures, food handling, and storage standards for all inventories, including food, supplies, linens, and equipment.
• Establish and maintain food quality, production, and cost-control standards; ensure adherence to company policies and operational procedures.
• Ensure all audit results meet or exceed required standards.
• Support recruitment, onboarding, and cross training of culinary staff.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree is required. A minimum of 5 years in a commercial kitchen or high-volume food service operation is required. At least 2 years of experience in a supervisory or lead cook role is required. Equivalent combinations of education and experience will be considered. Experience leading teams and a knowledge of food preparation required.

Strong interpersonal skills, self motivation, and organization skills required.

Food Handler's certificate from the County of San Diego is preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Bilingual Preferred (Spanish preferred).

MATHEMATICAL SKILLS:

Strong basic math skills are required, including the ability to count in ascending and descending order, add, subtract, multiply, and divide. Must be able to comprehend and apply conversion charts, calculate portions and recipe adjustments based on production needs, and work with figures such as percentages, volumes, and discounts. The role also requires the ability to prepare and analyze numerical data to support kitchen operations.

REASONING ABILITY:

Must have the ability to apply sound judgment and common-sense understanding to follow general written and verbal instructions. Strong multitasking and prioritization skills are essential, along with close attention to detail. The role requires solid analytical and quantitative abilities, as well as strong organizational and management skills to ensure effective team coordination and task execution.

MANUAL DEXTERITY:

Requires the ability to use a variety of kitchen equipment and utensils.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to), impinger ovens, beverage dispensing equipment, as well as cash register and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to walk/move, sit, and stand for prolonged hours; handle objects, cooking tools, or controls. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees may work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. This position may require the person to ascend/descend stairs. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.