We are seeking an experienced, hands-on Kitchen Manager to lead daily kitchen operations for a high-volume, 138-seat restaurant in Hermosa Beach. This restaurant has yet to open and will be relying on the Kitchen Manager to help in operations set up and existing menu preparation and training. This role is ideal for a strong kitchen leader who thrives on the line, leads by example, and takes full ownership of food quality, team performance, and operational excellence.
The Kitchen Manager will oversee a staff of 8–12 kitchen employees while remaining actively involved in service, menu development, scheduling, ordering, and kitchen systems. This position requires someone who can balance leadership and administration with real-time execution—someone who can jump on the line during a rush, coach staff in the moment, and ensure consistency from prep to plate. Candidates must share our commitment to quality, craftsmanship, creativity, and authenticity.
RESPONSIBILITIES
Management & Leadership Duties
- Lead, train, motivate, and manage a kitchen staff of 8–12 employees
- Set performance expectations and maintain accountability across all shifts
- Create weekly staff schedules aligned with business volume and labor targets
- Recruit, onboard, and train new kitchen team members
- Foster a positive, professional, and team-oriented kitchen culture
- Coordinate closely with the General Manager to ensure smooth service
- Enforce all health, safety, and sanitation standards (local & state compliance)
- Conduct performance evaluations and manage corrective actions when needed
Kitchen Operations & Ownership
- Cook on the line during service as needed; lead by example during peak hours
- Oversee all food preparation, execution, and plating standards
- Create, test, and implement new food items and menu updates
- Manage food costs, portion control, and waste reduction
- Place, receive, and verify all purveyor orders
- Maintain accurate inventory counts and par levels
- Ensure proper food handling, storage, labeling, and rotation
- Maintain kitchen equipment and coordinate repairs when necessary
- Develop and enforce prep lists, recipes, and kitchen systems
- Ensure opening, closing, and deep-cleaning procedures are consistently followed
Qualifications
- Minimum 3–5 years of kitchen management or lead chef experience in a high-volume restaurant
- Proven experience managing teams of 8+ kitchen staff
- Strong cooking skills across multiple stations
- Experience with scheduling, ordering, inventory, and food cost control
- Ability to create and execute menu items at a professional level
- Solid understanding of California health department regulations
- Strong leadership, communication, and organizational skills
- Ability to stay calm and decisive in fast-paced service environments
- Flexible availability, including nights, weekends, and holidays
- Culinary degree or formal training preferred but not required
- Experience with Square for Restaurants and MarginEdge preferred.
Physical Requirements
- Must be able to stand and walk for extended periods.
- Regularly required to use hands, reach, bend, stoop, talk, and hear.
- Must frequently lift up to 50 lbs with assistance.
- Ability to work 40-45 hours per week, including evenings, weekends, and holidays as needed.
Principals only. Recruiters, please don't contact this job poster.