Assistant Kitchen Manager

goop kitchen is on a mission to to build the most trusted and exceptional, clean food and hospitality company for the world. Every meal we serve reflects our commitment to quality ingredients, thoughtful preparation, and genuine hospitality. We envision a world where clean eating is just eating—where food that’s good for you is also vibrant, satisfying, and deeply enjoyable. As Assistant Kitchen Manager (Assistant Chef de Cuisine) , you’re the second culinary leader in the kitchen — the one running the line when the pace picks up, and the person the team looks to mid-shift.

You’ll partner closely with the Chef de Cuisine to run daily operations, and you’ll own execution shift by shift: recipe adherence, portion control, food safety, and the timing that gets clean, thoughtfully sourced food out the door exactly as intended. This is a hands-on leadership role built for someone who wants to grow. You’ll coach Shift Leads, Utility Chefs, and Line Chefs in real time, step in to lead the kitchen when the CDC is off-site, and develop the skills that make you our next Chef de Cuisine.

What You’ll Do:

• Lead the shift.
• Run assigned shifts as the senior culinary leader on the floor — directing stations, setting the pace, and moving the team as volume shifts.
• Hold the standard.
• Enforce recipe adherence, portion control, and plating specifications station by station, correcting course in real time before food leaves the kitchen.
• Coach and develop.
• Train Shift Leads, Utility Chefs, and Line Chefs on station standards, prep procedures, and new menu items, with feedback in the moment.
• Plan prep and production.
• Build and adjust daily prep and production lists against forecasted volume to protect quality and limit waste.
• Own food safety.
• Complete and verify temperature checks, cooling reports, and digital food safety logs; lead sanitation walks and hold the team to allergen-handling and HACCP protocols.
• Support inventory and ordering.
• Run counts, receive and verify deliveries against invoices, flag variances, and place orders as directed by the CDC.
• Watch the numbers.
• Apply portioning, yield, and waste controls that support food and labor cost targets, and surface what’s driving them.
• Open and close.
• Lead opening line checks and closing procedures — checklists complete, equipment shut down properly, facility secured.
• Step in.
• Take day-to-day leadership of the kitchen when the CDC is not present