Job Description
Job DescriptionKitchen Manager Salary: $80,000–$85,000 DOE Schedule Full-time Flexible schedule based on business needs Regular days off will vary based on operational needs Nights and weekends required
Job Summary We 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 For The 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–$85,000 annually, depending on experience Paid Time Off Growth opportunities Employee dining discounts Supportive leadership team Opportunity to help shape menus, systems, and kitchen culture