Kitchen Manager
$62,400–$72,800 year
On-siteTorrance, California, United States
Job Summary
Lead kitchen operations focusing on food quality, speed, sanitation, and consistent execution across all service periods. Train and develop back-of-house team members to perform at a high level while working the line during prep, service, and events. Manage food cost, labor, inventory, waste, and ordering to hit financial targets, ensuring full compliance with food safety, sanitation, and health codes. Partner with Operations and the Executive Chef on menu rollouts and product consistency. Requires three or more years of kitchen leadership experience including banquet and event service, strong financial acumen, and flexible availability including nights, weekends, and holidays. Salary ranges from $30.00 to $35.00.
Required Qualifications
- 3 or more years of kitchen leadership experience including banquet and event service
- A culinary skill set that lets you lead from the line, not just from the office
- Experience building and developing BOH teams in high-volume environments
- Solid financial acumen including food cost management, labor control, and waste reduction
- Current or ability to obtain ServSafe certification
- Knowledge of food safety and sanitation standards in high-volume kitchen operations
- Flexible availability including nights, weekends, and holidays
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