Food Program Manager
Private Listing
Ventura, CA
49 people viewed
Required Years of Experience
3 years
Job Details
Food Program Manager
Specialty Market and Cafe, Ventura, California
Confidential search. Employer name will be shared after initial screening.
About the Role
A cafe in Ventura is hiring a Food Program Manager to lead its prepared food program. This role is responsible for food quality, seasonal menu development, kitchen operations, costing, wastage management, and the kitchen team. The Food Program Manager works directly with the owners. This is a hands on leadership role. At least 40% of the position is spent working the line, leading service in person rather than directing it from outside the kitchen.
What You Will Own
Line Leadership
Lead the line during service. Work stations as needed, coordinate ticket flow and timing, and check quality and presentation before food leaves the kitchen. Set the pace for the team during busy periods and step in where needed to keep service moving. Train line staff by working alongside them and correcting technique and standards in the moment.
Seasonal Menu and Food Quality
Partner with the owner to develop seasonal menu items that fit the brand and reflect a clear standard for creativity and quality. For each new item, complete recipe development, costing, testing, and documentation, then train the kitchen team and coordinate the launch. Maintain consistent quality, presentation, and portioning across the full menu during every service.
Kitchen Operations, Costing, and Wastage
Manage all kitchen ordering, including vendor communication, order timing, receiving, storage, and inventory. Maintain accurate recipe costs and update them when ingredient prices change. Manage prep levels and product rotation to keep wastage low. Review ordering, inventory, and wastage records each week and correct problems promptly.
Team Training and Retention
Hire, train, and support kitchen staff to established standards. Provide clear instruction, regular feedback, and documented training for new team members. Build a stable and well trained team, and address performance or conduct issues directly and professionally.
Community and Brand
Understand the role the business holds in its local community. Let that understanding guide menu choices, sourcing decisions, quality standards, and the decisions made in the kitchen each day.
What Success Looks Like in the First 90 Days
The core menu is executed consistently to spec. Ordering, inventory, and wastage systems are running under your ownership. The first new seasonal items have been developed with the owner, costed, documented, and launched. The kitchen team is stable, trained, and clear on its standards.
Qualifications
Three or more years leading a kitchen in a cafe, specialty market, prepared foods operation, or quality restaurant. Proven experience with food cost control, ordering, and inventory management. Experience developing and costing menu items. Demonstrated ability to work the line at pace during busy service and to lead a team while doing so. Strong training skills and a track record of retaining good staff. California food safety manager certification, or the ability to obtain it upon hire. Availability to work weekends and peak service periods.
Pay and Bonus
Salary is $72,384 per year. In addition, the role is eligible for a quarterly bonus of up to $1,500, divided equally among three goals set by the owners each quarter:
1. Food cost at or below the goal percentage of food sales.
2. Wastage at or below the goal percentage.
3. Kitchen staff payroll at or below the goal percentage of net sales.
Bonus goals and measurement methods will be confirmed in writing before the start of each quarter.
How to Apply
Submit a resume and a short note describing one menu item you created and launched, and how you managed its food cost. All applications will be kept confidential.
Specialty Market and Cafe, Ventura, California
Confidential search. Employer name will be shared after initial screening.
About the Role
A cafe in Ventura is hiring a Food Program Manager to lead its prepared food program. This role is responsible for food quality, seasonal menu development, kitchen operations, costing, wastage management, and the kitchen team. The Food Program Manager works directly with the owners. This is a hands on leadership role. At least 40% of the position is spent working the line, leading service in person rather than directing it from outside the kitchen.
What You Will Own
Line Leadership
Lead the line during service. Work stations as needed, coordinate ticket flow and timing, and check quality and presentation before food leaves the kitchen. Set the pace for the team during busy periods and step in where needed to keep service moving. Train line staff by working alongside them and correcting technique and standards in the moment.
Seasonal Menu and Food Quality
Partner with the owner to develop seasonal menu items that fit the brand and reflect a clear standard for creativity and quality. For each new item, complete recipe development, costing, testing, and documentation, then train the kitchen team and coordinate the launch. Maintain consistent quality, presentation, and portioning across the full menu during every service.
Kitchen Operations, Costing, and Wastage
Manage all kitchen ordering, including vendor communication, order timing, receiving, storage, and inventory. Maintain accurate recipe costs and update them when ingredient prices change. Manage prep levels and product rotation to keep wastage low. Review ordering, inventory, and wastage records each week and correct problems promptly.
Team Training and Retention
Hire, train, and support kitchen staff to established standards. Provide clear instruction, regular feedback, and documented training for new team members. Build a stable and well trained team, and address performance or conduct issues directly and professionally.
Community and Brand
Understand the role the business holds in its local community. Let that understanding guide menu choices, sourcing decisions, quality standards, and the decisions made in the kitchen each day.
What Success Looks Like in the First 90 Days
The core menu is executed consistently to spec. Ordering, inventory, and wastage systems are running under your ownership. The first new seasonal items have been developed with the owner, costed, documented, and launched. The kitchen team is stable, trained, and clear on its standards.
Qualifications
Three or more years leading a kitchen in a cafe, specialty market, prepared foods operation, or quality restaurant. Proven experience with food cost control, ordering, and inventory management. Experience developing and costing menu items. Demonstrated ability to work the line at pace during busy service and to lead a team while doing so. Strong training skills and a track record of retaining good staff. California food safety manager certification, or the ability to obtain it upon hire. Availability to work weekends and peak service periods.
Pay and Bonus
Salary is $72,384 per year. In addition, the role is eligible for a quarterly bonus of up to $1,500, divided equally among three goals set by the owners each quarter:
1. Food cost at or below the goal percentage of food sales.
2. Wastage at or below the goal percentage.
3. Kitchen staff payroll at or below the goal percentage of net sales.
Bonus goals and measurement methods will be confirmed in writing before the start of each quarter.
How to Apply
Submit a resume and a short note describing one menu item you created and launched, and how you managed its food cost. All applications will be kept confidential.
Compensation Details
Compensation: Salary ($72,384.00)
Benefits & Perks: Potential Bonuses, Bonus, Employee Discount, 10 Days of paid time off per year
Required Skills
Leadership
Creativity
Attention to Detail
Time Management
Problem Solving
Communication
Teamwork
Adaptability
Read more
Other jobs you might be interested in
Private Listing
This business has posted this job position privately. If you apply, the business may choose to follow up with additional information.
CountryLanguage
