Job Description
Job DescriptionKitchen ManagerSalary: $80,000–$92,000 per year (DOE)
Schedule
- Full-time
- Flexible schedule based on business needs
- Regular days off will vary based on operational needs
- Nights and weekends required
Job SummaryWe are a popular, high-volume West Hollywood nightclub, bar, and restaurant serving brunch, lunch, and dinner. We are seeking an experienced, hands-on Kitchen Manager to lead our high-volume restaurant kitchen.This position is ideal for a strong leader who thrives in a fast-paced environment and takes pride in organization, consistency, food quality, and developing high-performing teams.The Kitchen Manager is responsible for overseeing all back-of-house operations while maintaining exceptional food quality, controlling costs, ensuring compliance with health department standards, and building a culture of accountability and teamwork.If you're passionate about leadership, systems, coaching, and delivering an outstanding guest experience, we'd love to meet you.
Responsibilities
Food Safety & Kitchen Operations
- Maintain a kitchen that is Health Department inspection-ready at all times
- Ensure strict compliance with all food safety, sanitation, and HACCP standards
- Maintain a clean, organized, and efficient kitchen
- Manage linen inventory and vendor relationships
- Ensure equipment is maintained and operating properly
Food Quality & Execution
- Maintain consistent food quality and presentation
- Enforce recipe adherence and portion standards
- Conduct daily quality control checks
- Lead and manage kitchen expo during high-volume service
- Monitor ticket times and kitchen efficiency
Financial Performance
- Control food cost through purchasing, inventory, portion control, and waste reduction
- Analyze waste versus usage and implement corrective action
- Establish and maintain product pars
- Complete all food ordering through SYSCO and approved vendors
- Perform monthly inventories and maintain accurate inventory records
- Assist with menu costing and profitability
Team Leadership
- Recruit, train, coach, and develop kitchen employees
- Cross-train staff to maximize operational flexibility
- Schedule labor based on projected sales and business volume
- Hold team members accountable to performance standards
- Conduct regular performance coaching and disciplinary action when necessary
- Ensure all Back-of-House certifications and required training remain current
- Lead two Back-of-House team meetings each month
Menu & Events
- Support menu development and seasonal features
- Maintain and execute the catering menu
- Coordinate kitchen execution for private events and special events
- Work closely with management to improve efficiency and guest satisfaction
Qualifications
- 3+ years of Kitchen Manager, Executive Sous Chef, or similar leadership experience
- Experience leading a high-volume restaurant kitchen
- Strong knowledge of food cost controls and inventory management
- Experience creating labor schedules based on sales forecasts
- Strong understanding of recipe costing and portion control
- Experience with ordering systems and vendor management (SYSCO experience preferred)
- Excellent organizational and communication skills
- Ability to lead by example and motivate a diverse kitchen team
- California Food Manager Certification (or ability to obtain upon hire)
What We're Looking ForThe ideal candidate is:
- A servant leader who leads from the front
- Calm under pressure
- Detail-oriented and highly organized
- Passionate about coaching and developing people
- Financially minded with strong operational discipline
- Committed to delivering consistent, high-quality food every day
Compensation & Benefits
- Salary: $80,000–$92,000 annually, depending on experience
- Paid Time Off
- Growth opportunities
- Employee dining discounts
- Supportive leadership team
- Opportunity to help shape menus, systems, and kitchen culture