Culinary Agents is working with the team at Sipeos Café & Bar to connect them with talented hospitality professionals.
Sipeos Café & Bar - Now Hiring: Kitchen Manager
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Join Sipeos as our Kitchen Manager: Help Us Build a Lifestyle Brand from the Ground Up Sipeos is a forward-thinking dining destination offering a unique blend of California-Mediterranean cuisine paired with a curated selection of non-alcoholic, low-ABV, beers, and wines. Our mission is to create an inclusive, mindful dining experience where celebration and wellness go hand in hand. We are seeking a passionate and experienced Kitchen Manager to lead our culinary team and ensure our kitchen operations meet the highest standards. This is an incredible opportunity to be part of something bigger. As the Kitchen Manager, you will be a pivotal player in delivering the Sipeos experience. You will work closely with the General Manager and ownership to manage all aspects of kitchen operations, from hiring and training staff to overseeing food quality, preparation, and service. You’ll play a crucial role in managing budgets, maintaining inventory, and ensuring that the culinary vision of Sipeos is executed with excellence. This is more than just a restaurant role—it’s an opportunity to help redefine the dining experience. If you have a passion for leading teams, culinary excellence, and bringing innovative dishes to life, we’d love to have you help build the Sipeos brand. Job Summary As the Kitchen Manager of Sipeos, you will be responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared to the highest standards and in line with the Sipeos vision. You will also serve as a liaison between the front and back of the house. You will help expedite orders, guide servers on where food should go, assist with plating and garnishing if needed, and maintain quality control. The ideal candidate will have strong culinary expertise, leadershipskills, and the ability to work collaboratively with the front-of-house team to deliver an exceptional guest and dining experience.Key Responsibilities Managing Staff Hire, train, schedule, and supervise kitchen staff Foster a positive, team-oriented environment Ensuring Food Safety Following food safety standards and health regulations. Regularly train and update staff on food safety protocols and best practices, ensuring the kitchen remains a clean, safe, and compliant workspace. Ordering and Inventory Oversee ordering ingredients, supplies, and equipment from approved vendors. Monitor stock levels and rotate inventory to prevent waste, spoilage, and stock shortages, while maintaining optimal levels to meet demand. Track and manage food costs to stay within budget while maintaining product quality. Menu Planning & Budgeting Collaborate with the General Manager and ownership on menu planning, incorporating seasonal ingredients, new trends, and guest feedback. Assist in menu costing and pricing strategies to ensure profitability while delivering a high-quality guest experience. Continuously monitor food and labor costs to maintain budget targets. Quality Control & Consistency Maintain the highest standards of food quality, taste, and presentation, ensuring that all dishes leaving the kitchen meet Sipeos’ expectations. Ensure all food is prepared and served at the correct temperatures, adhering to safety and quality standards. Time Management & Flexibility Effectively prioritize kitchen tasks, ensuring timely food preparation and service, especially during high-volume periods. Work varied positions throughout the kitchen, such as prep, lead cook, line cook, and dishwashing, as needed to support the team and ensure smooth operations. Serve as a “floater,” acting as a liaison between the front and back of house to coordinate service, guide servers, and ensure food is delivered to guests promptly. Assist with plating, garnishing, and quality control when needed, ensuring that every dish meets Sipeos’ high standards before it leaves the kitchen. Delegate tasks to kitchen staff and ensure smooth operations on the line, from prep to plating. Problem Solving Address issues promptly, such as equipment breakdowns or supply shortages. Adapt to unexpected situations or last minute changes. Communication Communicate regularly and effectively with suppliers, staff, and front-of house managers. Compliance Ensure compliance with state, federal, and local food handling requirements and standards Qualifications: 3+ years experience as a chef or kitchen manager 3+ years managing a team Previous fine dining experience preferred Has mobility, speed, and a sense of urgency Ability to maintain a clean and organized workspace in a fast-pacedenvironment. Willingness to learn and try new things, as well as sharing knowledge with other teammates Knowledge of food costing, labor costing, and general knowledge of offline dining Experience working with current POS systems Communicate with management effectively and follow communication protocols Works well with others and works well under pressure Able to memorize recipes and plating techniques Follow safety and health code standards Ability to lift 50lbs Ability to multitask Benefits: Health, dental, and vision insurance 401K program Two weeks of paid time-off Cell phone reimbursement Employee discount program
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