Kitchen Manager
$100,000–$110,000 year
On-site · Santa Barbara, California, United States or US
Job Summary
Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes; lead and motivate a team of culinary professionals; collaborate with management to ensure products meet high standards of taste and presentation; monitor inventory, manage food costs, and maintain budget targets while minimizing waste; enforce health and safety standards; foster a positive, collaborative working environment and open communication among staff; requires strong leadership, culinary expertise, organizational skills, and the ability to work evenings, weekends, and holidays.
Required Qualifications
- Proven experience in hospitality or in a similar role in a high-volume restaurant environment
- Strong leadership skills to inspire and motivate a diverse team
- In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations
- Excellent organizational and time management skills, with ability to prioritize tasks in a fast-paced environment
- Solid understanding of financial management principles including budgeting, cost control, and inventory management
- Effective communication with team members, executive chef, and other departments
- Flexibility to work evenings, weekends, and holidays as required
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