Kitchen Manager
$70,500–$75,000 year
On-site · Newport Beach, California, United States
Job Summary
Kitchen Manager to lead hands-on kitchen operations in a high-volume delis environment. Lead, train, and motivate the kitchen team; participate in cooking, plating, and expediting; ensure recipes and procedures are followed; manage scheduling, inventory, purchasing, and cost controls; enforce health, safety, sanitation, and proper food handling; oversee storage, quality checks, and cleanliness; assist with menu development and culinary innovation; monitor labor, food, and supply costs; ensure guest satisfaction and a positive kitchen culture; requires ServSafe or California Food Handler certification and 3–5 years of kitchen management/sous-chef experience; flexible availability including mornings, evenings, weekends, and holidays; bilingual in Spanish is a plus; Newport Beach, CA location with on-site staffing.
Required Qualifications
- 3–5 years of kitchen management or sous chef experience in a high-volume restaurant environment
- ServSafe or California Food Handler certification required or ability to obtain, manager certification a plus
- Strong knowledge of food preparation, kitchen operations, sanitation standards, and cost controls
- Proven leadership, communication, and team development skills in a fast-paced setting
- Experience with scheduling, inventory management, purchasing, and labor control
- Ability to multitask, stay organized, and maintain consistency under pressure
- Flexible availability including mornings, evenings, weekends, and holidays
- Bilingual in Spanish is a plus
- Passion for hospitality, food quality, and creating exceptional guest experiences
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