Sr. Kitchen Manager

Job Title: Senior Kitchen Manager

Reports To: Senior Group General Manager – Operations

FLSA Status: Exempt

Travel: Up to 50% (Domestic)

Job Summary:

The Senior Kitchen Manager is responsible for the strategic planning, operational oversight, and performance optimization of the Cheese, Kitchen, Ripening, and R&D departments across multiple facilities. This leadership role is focused on improving processes, reducing costs, ensuring compliance, and collaborating cross-functionally with procurement, product development, and quality assurance teams. The ideal candidate brings a strong background in food production, team leadership, and continuous improvement methodologies.

Key Responsibilities: Operations Management

Evaluate the operational and cost performance of all kitchen locations.

Lead the development and execution of improvement plans focused on cost reduction and efficiency.

Ensure adherence to standard operating procedures and demand planning protocols.

Forecast material, labor, and overhead costs; identify trends and drive corrective action.

Process Improvement & Vendor Collaboration

Identify and implement process improvements related to vendor management.

Collaborate with purchasing and operations teams to drive cost-effective sourcing and process standardization.

Support the launch of new products by partnering with R&D and Product Development teams on cost, feasibility, and timelines.

Cheese Department Oversight

Manage day-to-day cheese production operations across locations.

Oversee the development and continuity of organic system plans.

Ensure accurate cheese receiving and inventory tracking.

Lead training and retraining initiatives to ensure team alignment and efficiency.

Ripening Department Oversight

Oversee all operations and costs related to ripening functions.

Ensure accurate inventory control and 100% traceability across locations.

Develop ripening processes to support scalability and compliance.

Maintain organic system plans and quality assurance protocols.

Cross-Functional Collaboration & Compliance

Ensure compliance with all food safety, quality, and regulatory standards.

Partner with finance and accounting to review reports and align performance with P&L goals.

Provide leadership support and guidance across teams and departments.

Qualifications:

Education & Experience

Bachelor's degree in Food Science, Operations Management, or a related field (preferred).

5+ years of progressive leadership experience in food processing, kitchen production, or operations.

Demonstrated success in managing multi-site or regional operations.

Experience with perishable goods, produce, or cheese/fermented products is highly desirable.

Familiarity with Organic System Plans (OSP) and food safety programs.

Technical Skills

Strong proficiency in MS Office, Excel, and data analysis tools.

Experience with MRP and WMS systems; SAP experience preferred.

Knowledge of inventory systems and quality assurance protocols.

Proficient in Gold Stock or similar ERP systems (preferred).

Competencies

Strong analytical, organizational, and decision-making skills.

Excellent communication and leadership abilities across diverse teams.

Ability to manage high-travel schedules and shifting priorities.

Results-oriented with a hands-on, collaborative leadership style.

Physical Requirements:

Ability to lift up to 25 lbs.

Prolonged periods working on a computer.

Capable of standing and walking in production environments for extended periods.

Work Environment:

Exposure to food processing and distribution center environments with varying temperature conditions.

Occasional travel to vendor sites, partner facilities, and kitchen locations.

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