Kitchen Manager - Dana Point

The Kitchen Manager at Mother’s Market is responsible for overseeing daily kitchen operations while ensuring high standards of food quality, safety, and customer satisfaction. This role leads kitchen team members, supports production planning, and ensures all prepared foods align with Mother’s Market recipes, wellness standards, and operational expectations. The Kitchen Manager serves as a leader and role model, creating a positive, organized, and efficient kitchen environment. The kitchen manager is responsible for producing consistent, visually appealing, and delicious prepared foods that meet standards for freshness, quality and presentation.

• Oversee daily kitchen and prepared foods operations
• Lead, train, coach, and schedule kitchen team members
• Ensure all food is prepared according to company recipes, standards, and quality expectations
• Maintain strict compliance with food safety, sanitation, and health regulations
• Monitor food production levels to meet sales demand and minimize waste
• Manage inventory, ordering, and cost control for kitchen supplies and ingredients
• Maintain a clean, organized, and safe kitchen environment at all times
• Collaborate with store leadership to support overall store operations
• Prepare a variety of hot bar ready dishes including proteins, vegetables, grains, and composed entrées
• Create and execute scratch-made sauces, gravy’s, broths, and dressings to elevate hot bar offerings
• Follow recipes and production plans while maintaining consistent flavor, quality, and portioning
• Set up, maintain, and refresh hot bar items to ensure peak presentation and food safety
• Monitor food quality, temperature, and freshness throughout service
• Collaborate with kitchen staff on menu development, seasonal specials, and daily features
• Follow all company policies, safety procedures, and food-handling standards
• Promote Mother’s Market values, including wellness, sustainability, and community

• Previous kitchen or food service management experience required
• 2+ year’s experience as a line cook or chef in high-volume kitchen, hot bar, or catering/buffet environment, culinary education is a plus
• Strong knowledge of sauce-making fundamentals (stocks, reductions, emulsions, gravies, plant-based sauces, etc.)
• Ability to execute batch cooking while maintaining high culinary standards
• Understanding of seasoning, flavor balance, and presentation
• Experience with scratch cooking and fresh ingredients preferred
• Knowledge of food safety regulations and safe food-handling practices
• Strong leadership, communication, and organizational skills
• Ability to stand for extended periods and lift up to 50 pounds
• Flexible availability, including weekends, evenings, and holidays

• Positive, hands-on leadership style
• Passion for healthy food, wellness, and high-quality prepared foods and hospitality
• Speed with precision and consistency
• Organized, dependable, and detail-oriented and production minded
• Creative but disciplined with recipes and systems
• Calm and effective in a fast-paced kitchen environment
• Team-focused with strong problem-solving skills
• Ability to maintain full, fresh visually appealing hot bar at all service times
• Ability to create signature sauces and dishes that drive repeat customers
• Ability to execute consistently and have minimal waste
• Ability to maintain clean organized kitchen and have strong food safety standards

• Competitive pay
• Employee discount on Mother’s Market products
• Flexible scheduling
• Opportunities for growth and advancement
• Supportive, mission-driven work environment

• Standing, walking, bending, and repetitive motions throughout the shift
• Lifting, carrying, and pushing up to 50 lbs.
• Exposure to heat, cold, and kitchen equipment

• Mission-driven company focused on health, wellness, and sustainability
• Supportive, team-oriented culture
• Opportunities for growth and career development
• Employee discounts on organic food and wellness products