Kitchen/Heart of the House Manager
$55,000–$60,000 year
On-site · San Diego, California, United States
Job Summary
Kitchen/Heart of the House Manager responsible for inventory optimization, training staff for quick acclimation, streamlining kitchen processes to ensure prompt service, collaborating with Lead Cooks on menu development, maintaining sanitation and regular cleaning standards, creating staff schedules, and tracking kitchen finances to identify waste. Requires a strong base of culinary knowledge, leadership and interpersonal skills, conflict resolution, attention to detail, financial understanding, and the physical stamina to work a full shift. Tajima operates several San Diego locations offering authentic Japanese cuisine and ramen; role supports efficient operations across a dynamic, high-volume kitchen.
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