Kitchen Operations Manager

Kitchen Operations Manager (Commissary Kitchen)

Isle of Us is a community of passionate, thoughtful individuals committed to creating a healthier, more inclusive world. We offer made-to-order and prepared foods using locally sourced ingredients, alongside a curated selection of consciously crafted home goods. 

The Role

The Kitchen Operations Manager plays an important role in the hands-on leadership of kitchen operations, staff management, service execution, and commissary operations by working alongside the Executive Chef and Director of Operations to ensure the highest levels of quality, efficiency, and consistency. This role is ultimately responsible for the daily success and efficiency of our commissary location, servicing our catering and delivery customers. It is a fast-paced job in a ghost kitchen environment, and will require both culinary skills and administrative capabilities. 

The perfect candidate  has prior experience in a similar capacity, a deep understanding of the core tenets of  food service, a desire to learn and grow with us as we expand into new concepts & locations, and most importantly, someone who enjoys working in a challenging + fast paced environment. 

We believe in leading from the front; the Kitchen Operations Manager is a hands-on presence who works directly alongside the production team. By modeling excellence on the line and in prep, this person fosters a collaborative, high-performance culture, ensuring that every order—from assembly to delivery—meets our rigorous standards for quality and presentation.

Details and Responsibilities

Reports to: The Executive Chef, Director of Operations, and Restaurant Ownership. 

Pay: Salaried

The Kitchen Operations Manager’s primary responsibility is to ensure the prompt and efficient fulfillment of delivery and catering orders, as well as prep and organization of this kitchen. 

Additional responsibilities include:

• Assisting with food preparation and supporting line operations during service.
• Overseeing daily ordering and comprehensive inventory management.
• Packing food with integrity and presentation quality for off-premise transport.
• Monitoring delivery courier hand-offs to maintain efficiency and timing.
• Training staff on digital ticket management and delivery-specific standards.
• Coordinating the execution of large party and catering orders.
• Conducting daily line and walk-in inspections to ensure superior product quality and Department of Health compliance.
• Ensuring food safety and hygiene protocols are strictly followed at all times.
• Communicating with customers and entering in catering orders

Qualifications: 

• Minimum 4 years of culinary experience, 2 as a manager
• DOH Certified
• Has excellent communication and interpersonal skills
• Must have full time availability, 40+ hours per week 
• Able to work weekends and holidays
• Bilingual Spanish is a plus