Job Description
Job Description
Lead Kitchen Manager (San Luis Obispo)
We are seeking a kitchen leader/executive chef for our San Luis Obispo location. This restaurant is part of a private, multi-location group of restaurants in Southern California. The brand is upscale/casual, with an emphasis on seafood and whole food cooking.
Key Responsibilities
Operational Management: Oversee all kitchen functions, including ordering, purchasing, inventory management, and food cost control.
Culinary Skills: This position requires working shoulder to shoulder with line and prep staff, so expertise with traditional kitchen positions (sauté, grill, fryer) is a necessity. Oyster and raw bar experience is a bonus.
Leadership and Staffing: Hire, train, mentor, and schedule kitchen personnel, fostering a positive work culture.
Quality and Safety Assurance: Ensure consistent food quality and strict adherence to sanitation, health, and safety regulations.
Collaboration: Work with management on special events, catering, and budgeting.
Requirements/Skills
-A minimum of 2 years leading a medium to large kitchen staff
-Bilingual in Spanish strongly preferred
-Strong background in purchasing, financial controls and facility management
-Expert in food safety and sanitation
-Being able to lead and train a large team, enforce critical standards, and develop a strong team
Compensation and Benefits
-$80-95K depending on experience.
-We are a forward thinking company that believes in rewarding leaders with strong profit share incentives (when the restaurants make money, the leadership teams make money).
-Work week structure that prioritizes work/life balance
-Health benefits/meal benefits
Please send us a resume and cover letter that shows a little thought - we value strong communication and creativity.