KITCHEN MANAGER

Overall Compensation & Benefits: • Medical, Dental, & Vision insurance packages - FT employees • 401k plan – Employer matching • Paid time off accruals • 20% Employee discount • Free Box Items for employees • Performance reviews (30-day, 6-month, Annual) • Quarterly Bonus* • Happy Hour Bonus* • Birthday Bonus* • For more information, please contact us, and we will be happy to answer any questions about this benefit. General Purpose:The Kitchen Manager leads and manages all aspects of the Kitchen, including Culinary, Deli, Sandwich Bar, Hot Bar, Salad Bar, Bakery, Pizza Counter, Coffee and Fresh Juice Bar. This role ensures the highest standards of food quality, customer service, safety, and financial performance, while fostering a culture of teamwork, training, and continuous improvement. Jimbo’s operates as a scratch kitchen using a highly curated selection of products- mostly organic, all non-GMO certified, and aligned with natural foods values. The Kitchen Manager should be well-versed in natural foods and nutrition, while also skilled in managing operations, business performance, and people. This role is highly operational and requires strict adherence to company-established programs, recipes, strategies, and SOPs. Daily production lists, rotation schedules, and merchandising standards are created and executed according to corporate direction, and recipes are developed at the corporate level to be flawlessly implemented at the store level. The Kitchen Manager ensures 100% compliance with established processes, while driving financial results, providing strong leadership, and developing a high-performance team. Responsibilities: Leadership & Supervision • Direct, supervise, and delegate tasks to Kitchen Team Members, Assistant Kitchen Manager, and Assistant Deli Manager. • Provide coaching, mentoring, and ongoing development to build a high-performance team and reduce turnover. • Foster a positive work environment that emphasizes teamwork, respect, open communication, and strong morale. • Conduct regular department meetings, one-to-one check-ins, and staff evaluations. Operational Execution • Ensure flawless execution of corporate-established recipes, programs, and merchandising standards. • Develop and oversee daily production lists, rotation schedules, and prep assignments to meet department goals. • Adhere 100% to all company-established Standard Operating Procedures (SOPs). • Open and close the department according to established procedures. • Maintain cases, shelves, and displays that are clean, abundant, well-stocked, and rotated properly. Customer Experience • Deliver consistent, outstanding customer service that exceeds expectations. • Monitor customer flow and direct staff to meet demand. • Respond promptly to customer requests, feedback, and concerns. • Engage with customers about products, ingredients, and natural food values. Financial Performance • Achieve and exceed financial goals for sales, margins, labor, and inventory. • Manage purchasing, vendor relations, and ordering cycles to maintain freshness, quality, and profitability. • Control shrink, track credits, and maintain accurate inventory through effective systems. • Write and manage department schedules to balance customer service needs with labor budgets. Human Resources • Hire, train, and onboard new team members using established tools, checklists, and training materials. • Provide timely, thoughtful performance evaluations and succession planning. • Administer disciplinary actions and terminations as needed in accordance with company policy. • Ensure all staff receive proper breaks, meal periods, and compliance with labor standards. Collaboration & Communication • Work closely with Store Manager, Director of Prepared Foods, and other department leaders to align with store strategy and expectations. • Participate in weekly Prepared Foods leadership meetings, quarterly reviews, and corporate-driven initiatives. • Communicate team needs, concerns, and successes effectively to leadership. Key Success Factors: • Flawless Execution:Strict compliance with all corporate recipes, programs, and Standard Operating Procedures (SOPs). • Operational Discipline:Daily production lists, rotation schedules, and merchandising are completed accurately and on time. • Financial Acumen:Consistently achieves sales, margin, labor, and inventory targets; controls shrink and waste. • Leadership & Retention:Builds, motivates, and retains a high-performing team with low turnover. • Customer Experience:Maintains the highest standards of service, quality, and presentation to delight customers. • Safety & Compliance:Ensures full adherence to food safety, sanitation, and regulatory requirements at all times. Work Environment: • Ability to work under a variety of conditions and temperatures, wet and dry, for extended periods of time. • Ability to work safely around kitchen machinery and sharp knives. Knowledge, Skills, and Abilities: • Extensive knowledge of scratch kitchen operations, culinary techniques, and natural foods. • Strong understanding of organic, non-GMO, and specialty products. • Excellent leadership, organizational, and time management skills. • Strong financial acumen, including proficiency with budgets, margins, inventory, and shrink control. • Advanced knowledge of food safety, sanitation, and regulatory requirements. • Ability to train, motivate, and develop staff in a constructive and positive manner. • Proficiency in Microsoft Office, email, and operations-related applications. • Creative merchandising and product presentation skills. Required Qualifications: • Minimum 3–5 years of leadership experience in a scratch kitchen, natural foods market, or culinary/deli environment. • Demonstrated success managing teams in a fast-paced, customer-focused setting. • Strong culinary knowledge and passion for organic, non-GMO, and natural foods. • Ability to execute corporate strategies and programs with 100% compliance. • Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed. Physical Demands: • Ability to lift and carry up to 50 lbs throughout any assigned shift unassisted. • Ability to push/pull a loaded Kitchen cart/rolling rack throughout any assigned shift unassisted. • Ability to stand and walk for extended periods of time • Ability to climb and balance on a step stool/ladder. • Ability to stoop, kneel and crouch. • Ability to sustain repetitive arm and hand motion. • Ability to reach above shoulders and horizontally to stock and retrieve inventory.