Operational Oversight: Oversee daily Central Kitchen operations ensuring cleanliness, readiness, proper staffing, and adherence to schedules and budgets. Includes maintaining accurate inventory and parts, verifying incoming orders, and managing vendor relationships. Ensure proper ordering and stock rotation. Open/close kitchen and complete operational checklists. Team Leadership & Development: Hire, train, discipline, and motivate team members while fostering a positive and professional work environment aligned with company values. Conduct pre-shift meetings, set expectations, and serve as a role model. Regulation & Safety:Ensure adherence to USDA, health, safety, and hygiene regulations. Follow and enforce internal policies, SOPs, and use of PPE. Continuous improvement / innovation (product, recipe, equipment, systems)Scheduling & Labor Management:Create and post schedules within labor budget guidelines. Staff departments efficiently without exceeding budget. Financial & Systems Management:Manage budgets, control costs (labor and food), conduct inventories, and ensure proper accounting and reporting procedures. Understand and improve the financial performance of Central Kitchen. Cross-Functional Communication:Attend management meetings, communicate with upper management (e.g. ensure they are informed of incidents requiring escalation), and collaborate with FOH/ BOH. Maintain confidentiality and ensure clear, positive communication across all levels. informed of incidents requiring escalation. Support teams during high-pressure or emergency situations. Product Quality Assurance:Ensure food meets brand standards and production schedules are followed. Be familiar with ingredients and capable of working all stations. Job Requirements:7-10 years related experience and/or training; or equivalent combination of education and experience. Experienced working with multiple categories (e.g. proteins, sauces, hot/old prepared foods, etc.)Background in Food Manufacturing/ Food Production. Manager’s Food Handler’s Card. Flexible Work Schedule including weekends and holidays. Managers are required to work a minimum of 5 days per week and 10 hours per day. Schedule may vary based on business demands. Ability to efficiently operate in Microsoft Office Suite and Email. Positive and professional attitude. Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team. Basic cooking skills. Ability to stand for long periods of time. Ability to perform job functions with minimal supervision, attention to detail, and speed. Preferred Requirements:Fluent in Spanish Essential Functions:Frequently exposed to wet, humid, hot, cold (non-weather) environments. Regularly required to stand, walk, bend, lift, use hands/arms, talk, and hear. Must lift up to 50 lbs multiple times daily and push carts up to 100 lbs. Vision requirements: close, distance, peripheral, depth perception, ability to adjust focus. Must use proper body mechanics and wear PPE including:Cutting gloves. Back support belt. Goggles and gloves when working with chemicals. Any other applicable PPE - Must follow all safety protocols and ask for help as needed