Kitchen Manager
$65,000–$77,000 year
On-siteIrvine, California, United States
Job Summary
Lead all BOH operations to ensure exceptional food quality, safety, and team performance. Drive standards, coach kitchen staff, and support the General Manager in meeting operational and financial goals. Assign stations and tasks, manage inventory and FIFO rotation, and complete daily audits and logs. Maintain strict sanitation practices, oversee equipment maintenance, and monitor labor and food costs. Assist with catering, special events, and staffing decisions. Support hiring and scheduling while fostering a positive, safety-focused culture. Bilingual (English/Spanish) required with 3-5 years of high-volume kitchen management experience. Target rate $65K-$77K includes guaranteed overtime. Located in California, Texas, and Arizona.
Required Qualifications
- 3-5 years restaurant Kitchen Management experience in a high-volume or fast-casual environment
- Bilingual (English/Spanish)
- 18 yrs old+
- Knowledge of food safety, sanitation, and kitchen operations
- Experience with Microsoft Office, Dayforce, Sysco ordering, or similar systems
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