Kitchen Manager

Role Summary We are seeking a Kitchen Lead who is a true operational "Swiss Army knife"—equally comfortable executing every item on our menu, training team members on food preparation, managing inventory and costs, and supporting front-of-house operations when needed. This role is the backbone of our back-of-house operations, responsible for managing pace and food quality, purchasing and facility needs, and operational systems that drive our success. You will be working closely with ownership on a daily basis, collaborating on systems, product, and operational improvements.

You will also play a key role in hiring and building the opening team. Key Responsibilities Food Quality & Preparation Master and execute the preparation of all menu items, including but not limited to: açaí bowls, grain bowls, smoothies, juices, soft serve ice cream, spam musubis, and matcha to exacting standards Serve as the food quality expert, ensuring consistent taste, presentation, and portion control across all products Develop and refine recipes and preparation techniques to maintain brand integrity and customer satisfaction Monitor food quality in real-time and resolve quality issues immediately Kitchen Operations & Management Oversee all back-of-house operations, maintaining a clean, organized, and efficient kitchen environment Understand daily ordering needs, pars and how to adjust as needed considering the business financials on a daily basis, including dry goods and supplies Enforce standard operating procedures (SOPs) for prep, presentation, and food handling Manage kitchen equipment maintenance, troubleshoot issues, and ensure proper functioning of all tools and appliances Monitor and manage food waste, implementing systems to reduce costs while maintaining quality Maintain prep schedules that optimize efficiency and ensure adequate stock for service Inventory & Cost Control Manage food and supply ordering, forecasting demand based on sales trends and seasonal variations Set and monitor inventory par levels for all ingredients, supplies, and equipment Track food costs and implement cost-control measures without compromising quality Receive and verify orders, ensuring accuracy and quality of incoming products Monitor stock rotation and expiration dates to minimize waste and ensure food safety Technology Act as dedicated in-house liaison for all ordering software (DoorDash & Spoton), overseeing the implementation and maintenance of all associated systems & operations Act as lead support for all technical issues pertaining to all technologies during service Continually improves flow of orders, processes and systems as it pertains to togo, take out and how these interact with expo and orders for all guests Front-of-House Support Help oversee quality assurance, customer service, side work, cash handling, cleanliness during setup and service Step in during peak times or staffing gaps to support service and maintain customer experience standards Understand customer feedback and adjust operations or recipes as needed based on guest input Oversee FOH and BOH breaks, and owns cuts Qualifications 4+ years of experience in restaurant, café, or hospitality management Previous experience with managing other employees, inventory, delivery intake, and food preparation preferred Strong understanding of inventory management, ordering, and forecasting Experience managing labor, food costs, and profitability Excellent customer service and communication skills Highly organized, detail-oriented, and proactive Ability to lead by example and work hands-on when needed Experience with POS systems and delivery platforms A firm understanding of kitchen sanitation practices and health department standards with valid food handlers card Must live locally or within close proximity to Strawberry Village Schedule & Availability The typical work week will be five consecutive shifts, with weekend, evenings and/or additional commitments. Expected hours will be approximately 40-50 hours per week.

Operating hours are 8:00 AM – 8:00 PM (subject to change), 7 days a week. Must have flexible availability and be present during peak hours as needed. Compensation This is an hourly position, eligible for overtime and tips.

Hourly wage is competitive, reflecting experience and skills. The position is eligible for performance-based bonuses. Hourly rate: $27 - $30/hr + tips (Non-Exempt) - rate commensurate with experience Opportunity for growth within the Lulu Dae’s brand.

Who You Are You are a work horse and a leader who takes ownership, drives results, and builds strong teams. You thrive in a fast-paced environment and are passionate about hospitality, systems, and execution. You are not just managing a store—you are helping build a brand. ***To be considered for the position, please tell us why you think you would be a good fit for the role and something interesting about yourself!

More detail about Lulu Dae's, please visit https://culinaryagents.com/entities/1075795-Lulu-Dae%2527s