Production Manager/ Kitchen Manager

Kitchen Manager / Food Production Manager — A Modo Mio Cucina Italiana (Mesa, AZ) Full‑time | Salary DOE | Italian Scratch Kitchen + Production Role Summary You will lead all BOH prep operations for a high‑volume Italian scratch kitchen that includes a café bakery, full‑service restaurant, and batch‑production prep. This role owns production systems, labor control, recipe accuracy, and food cost performance. Core Responsibilities BOH Leadership & Operations Kitchen Leadership — Train, coach, and hold cooks accountable to standards Production Oversight — Manage daily/weekly batch production for sauces, doughs, pastries, and scratch Italian items Prep Forecasting — Build prep lists using sales history + PMIX Quality & Consistency — Enforce recipes, yields, portioning, and plating FOH/BOH Coordination — Communicate with FOH Manager to ensure smooth service Wholesale Support — Assist with scaling and scheduling wholesale and bakery production Labor & Cost Control Labor Management — Build schedules, manage clock‑ins, and protect labor % Monitor productivity, prep windows, and station efficiency Reduce waste through accurate yields, portioning, and batch control XtraChef Responsibilities Recipe Costing in XtraChef — Build and maintain all recipe cards, yields, batch conversions, and ingredient costs Inventory Management — Oversee weekly inventory counts, reconcile variances, and track COGS Invoice & Price Monitoring — Process invoices, update ingredient pricing, and monitor vendor changes A&T Reporting — Run Actual vs. Theoretical weekly, identify variance causes, and implement corrective actions Product Mix Analysis — Pull PMIX, cross‑reference with recipe costing, and recommend menu engineering adjustments Waste & Yield Control — Track waste logs, enforce yield accuracy, and maintain batch consistency Maintain accurate recipe data to support labor planning, prep forecasting, and margin protection Inventory, Ordering & Compliance Inventory & Ordering — Manage pars, ordering, receiving, and vendor communication Maintain DOH standards, sanitation, and equipment logs Ensure safe food handling and compliance at all times 8. Wholesale Labeling & Compliance Creates accurate, compliant labels for all wholesale products Ensures labels meet

FDA + DOH

requirements , including: Product name Ingredient list (descending weight order) Allergen declarations Net weight Production date / lot code Storage instructions Facility name & address Verifies label accuracy before production Maintains digital label templates and version control Ensures every wholesale batch is labeled correctly before distribution Required Experience 3+ years in a scratch Italian kitchen or high‑volume production kitchen Proven ability to manage labor, prep systems, and batch production Experience with XtraChef or similar recipe‑costing/inventory platforms Strong leadership, communication, and accountability skills Preferred Pastry or Italian bakery experience Experience scaling recipes for wholesale or banquets

Bilingual English/Spanish Pay:

$50,000.00 - $55,000.00 per year

Benefits:

401(k) Health insurance

Work Location:

In person