The Executive Kitchen Manager or as we call them, the
Chef de Cuisine (CDC), at goop kitchen will be responsible for overseeing the daily culinary operations of the kitchen, ensuring the preparation and execution of high-quality dishes in line with our clean, health-conscious standards. This position will work closely with the Market Director, Director of Kitchen Operations, Area CDC, and kitchen staff, the CDC safeguards the integrity of the menu, drives operational excellence, and leads a team that brings goop kitchen's mission - nutritious, flavorful, and sustainable eating - to life in every shift.
- Culinary Leadership: Lead all kitchen operations, ensuring food preparation and presentation consistently meet goop kitchen's standards for health-conscious, allergen-friendly meals.
- Menu Execution: Oversee consistent execution of goop kitchen's menu, including recipe adherence, portion control, and ingredient quality across every station.
- Staff Supervision & Development: Manage, mentor, and develop kitchen staff, building a positive, high-performing team and bench strength for future leaders.
- Inventory & Cost Management: Manage inventory to minimize waste and maximize efficiency; monitor food and labor costs against budget while maintaining goop kitchen's quality standards in product and service.
- Health & Safety Compliance: Ensure strict adherence to food safety protocols, kitchen hygiene standards, and health regulations, including allergen management and HACCP guidelines.
- Quality Control: Conduct regular quality checks on food preparation, taste, and presentation to ensure consistency with the goop kitchen brand.
- Operational Ownership: Serve as the final point of accountability for the kitchen's day-to-day performance, stepping in to resolve issues before they reach the guest.
Requirements
Required- At least 2 years of proven experience leading a high volume kitchen or culinary operation (e.g.. Executive Chef, Kitchen Manager, Sous Chef, General Manager)
- Experience managing P&L, labor cost, and food cost targets
- Proven track record of managing, mentoring, motivating kitchen staff at all levels
- ServSafe certification or other relevant food safety certification
- Bilingual - Spanish/English
Preferred- Experience supporting new restaurant openings or multi-location operations
- Background in health-forward, clean-ingredient, made-to-order kitchen concepts
- Experience with delivery-first or digital food concepts
Benefits- Competitive salary and benefits package
- Bonus potential
- Medical, Dental and Vision insurance
- Paid time off
- 401k match
- Annual cell phone reimbursement
- Employee discount.
- Opportunity to build and work in a dynamic and innovative environment.
- A chance to make a meaningful impact on a rapidly growing brand.
Salary Description
$80,000 - $90,000/year
