Careers

Position Summary

Kitchen staff at OMF play a vital and multifaceted role in our market/deli. This position supports both the culinary and customer-facing sides of the business, including preparation of hot and cold menu items, production of house-made market goods and collaboration with the bar team to support a from-scratch beverage program. Kitchen staff also engage directly with guests during food delivery, providing insight into ingredients, preparation methods and sourcing stories. They can also identify any allergens in the food. This position also “floats” to cover and/or assist with the Deli/Market, Bar and Operation Assistant on a rotational basis.

Applicants need to have a valid driver‘s license and a clean driving record.

Key Responsibilities

Culinary Production

• Prepare and execute hot and cold menu items with accuracy, speed, and consistency according to house recipes.
• Cook, portion and plate food for immediate service and deli displays.
• Assist in the production, packing and labeling of house-made market products.
• Follow batch prep guides and portioning standards to ensure product consistency and cost control. Food Safety and Cleanliness
• Conduct daily food safety and sanitation checks.
• Check and log temperatures and performances of all refrigeration equipment.
• Monitor proper kitchen hygiene and perform proper food handling procedures and monitor compliance.
• Ensure proper labeling, dating and storage of all food products.

Bar Program Support

• Prepare bar components in collaboration with the barman as needed.
• Maintain accurate documentation of bar prep for food safety and batch consistency. Customer Service
• Deliver plated food directly to guests when needed, with professionalism and warmth.
• Offer thoughtful descriptions of dishes and ingredients, including local sourcing details or preparation techniques.
• Answer guest questions confidently and communicate any feedback or concerns to FOH or kitchen leadership.
• Maintain cleanliness and organization of workstation, equipment and storage areas throughout the shift.
• Assist with routine deep cleaning and kitchen closing duties. Teamwork and Communication
• Communicate effectively with the deli counter, bar team, and FOH staff to coordinate food orders and special requests.
• Support a collaborative, respectful kitchen culture where everyone contributes to a high functioning, guest focused team.
• Notify supervisors of equipment issues, low inventory or quality concerns promptly.
• Work cooperatively with the FOH and bar team.

Position Summary

The Kitchen Supervisor/Chef is a key leadership role responsible for overseeing all culinary operations at OMF. This individual ensures that hot and cold menu items, deli case offerings and house-made market products are prepared to the highest standards of quality, safety and consistency. In addition to hands-on kitchen leadership, this role includes administrative responsibilities such as inventory management, vendor communications, food costing, recipe development and coordination with regulatory agencies for market products. This position is highly collaborative, requiring regular coordination with the FOH/bar teams and ownership. This position also “floats” to cover and/or assist with the Deli/Market, Bar and Stewarding on a rotational basis.

Applicants need to have a valid driver‘s license and a clean driving record.

Key Responsibilities

Daily Responsibilities

Culinary and Kitchen Operations

• Supervise and execute daily food items, including hot and cold menu items, deli case dishes and house-made market products.
• Ensure proper preparation of bar related ingredients including syrups, cordials, infusions, bitters and garnishes.
• Deliver food to guests as needed, offering thoughtful descriptions of ingredients, sourcing and preparation.
• Perform quality control checks on all items for consistency in portioning, taste, texture and presentation.
• Create and oversee execution of daily prep lists and task assignments for kitchen staff.
• Maintain a clean, organized and safe kitchen environment in accordance with local health department regulations. Inventory and Admin
• Conduct daily inventory checks for perishables, critical ingredients and market products.
• Place orders for ingredients, supplies and packaging to maintain stock levels and minimize waste.
• Log daily sales and kitchen activity for analysis and tracking.
• Respond to daily emails from vendors, team members and ownership.
• Address and resolve any immediate guest feedback related to food quality or service.
• Input invoices into the accounting system.

Food Safety and Cleanliness

• Conduct daily food safety and sanitation checks.
• Check and log temperatures and performances of all refrigeration equipment.
• Train staff on proper food handling procedures and monitor compliance.
• Ensure proper labeling, dating and storage of all food products.

Weekly Responsibilities

• Collaborate with the GM on staff scheduling and adjust based on business volume.
• Communicate with vendors and suppliers regarding product availability, order issues and pricing updates.
• Review and adjust menu offerings based on seasonality, product availability and kitchen capacity.
• Lead brief weekly team meetings to share updates, address concerns and foster team communication.
• Perform kitchen equipment maintenance checks and schedule repairs as needed.

Monthly Responsibilities

• Conduct comprehensive inventory of all ingredients and market products for financial reporting.
• Develop and cost new recipes for both the deli menus and retail market.
• Analyze product and menu sales data to guide production levels and inform future menu development.
• Prepare monthly food cost and kitchen performance reports for ownership review.
• Conduct performance reviews. (Annually, but prep and documentation is ongoing.)
• Liaise with CDPH to submit new or updated shelf-stable formulas for analysis and approvals. Ensure compliance with testing and labeling requirements. Maintain or reapply for all necessary food production and retail licenses.