Jobs at Mamahuhu (Now Hiring) — 2 open

DESCRIPTION

We’re looking for a passionate, hands-on Kitchen Manager to lead back-of-house operations at one of our Noe Valley restaurant. This is a very hands-on role — you’re in the kitchen every day, working, tasting, coaching, and problem-solving alongside your team, not managing from the sidelines.

You’ll own all aspects of BOH operations: building a strong team culture, ensuring consistent food quality, and managing the daily running of the kitchen. We’re a casual counter-service restaurant that emphasizes quality people, food, and culture — this role is less about culinary creativity and more about building great systems, leading a team, and hitting high standards every shift.

Goals and targets are set in partnership with upper management, but how you get there is up to you. We’re looking for someone excited to grow with us, who takes ownership of continuously improving our systems and standards rather than just maintaining them.

This is a full-time role based in San Francisco. We offer strong benefits, a supportive and upbeat work culture, and a schedule that promotes long-term success.

RESPONSIBILITIES

BOH Leadership & Culture

• Recruit, train, and develop a high-performing BOH team; promote a positive, supportive, and energetic kitchen culture
• Lead by example, embodying Mamahuhu’s Five Core Values
• Conduct quarterly one-on-ones and provide ongoing coaching to build a strong pipeline of top performers
• Manage BOH scheduling, timecards, PTO, and call-outs.
• Partner with HR on recruiting, interviewing, trial shifts, and new hire onboarding
• Oversee BOH training, including SOPs and training tools, in collaboration with the GM

Food Quality & Guest Experience

• Maintain excellent food quality and consistency through regular tastings and audits
• Quickly troubleshoot any consistency or quality issues
• Ensure all orders are prepared on time; coordinate with the GM and FOH team to resolve issues during service

Financial Management

• Consistently hit store-level profit targets and manage food and labor costs to company goals
• Participate in monthly P&L meetings, analyzing results and setting action plans with your team

Kitchen Operations & Facilities

• Manage prep and ordering so the full menu is available at all times
• Order all kitchen materials: food, packaging, supplies, and equipment
• Maintain an organized, efficient kitchen and uphold cleanliness standards; oversee regular inventory
• Manage catering intake and execution with the GM
• Maintain the physical kitchen space and coordinate deep cleaning, pest control, and fire inspections with the GM
• Maintain safety and security of the kitchen and premises

QUALIFICATIONS

• 5+ years of restaurant experience, including 3+ years supervising, leading, or coaching a team
• ServSafe Manager Certification required
• Proficiency in English and Spanish strongly preferred
• Has completed BOH training across every kitchen position and can operate each one with ease
• Comfortable using restaurant technology, including POS systems, tablets, and kitchen printers
• Strong leadership skills; leads by example and coaches with confidence
• Highly organized, detail-oriented, and reliable
• Solutions-oriented and comfortable with change and ambiguity
• Clear, direct communicator, comfortable giving and receiving feedback
• Strong work ethic and a genuine passion for developing others
• Available for a flexible schedule, including evenings, weekends, and holidays
• Appreciates food as a way to bring people together; interest in Chinese-American cuisine is a plus

BENEFITS

• Starting salary: $75,000+/year, based on experience, plus quarterly bonus potential
• Health, Dental, and Vision insurance
• $1,000 annual Wellness & Fitness stipend
• Unlimited sick days, with a 50-hour cap on weekly hours worked
• 2 weeks paid vacation
• Employee meals provided during shifts