Executive Kitchen Manager

King's Seafood Company Career Center; Orange (CA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Competitive Salary

Paid Vacation and Sick Days

Dining Discount

401(k) with a Match

Education Reimbursement

Medical, Dental, Vision Insurance

Job summary

King's Seafood Company Career Center is looking for an Executive Kitchen Manager to lead kitchen operations at King's Fish House. Responsibilities include managing kitchen staff, ensuring food quality, and interacting with guests.

The ideal candidate will have 4+ years of kitchen management experience in a high-volume restaurant. Benefits include a competitive salary, paid vacation, and educational reimbursement.

Qualifications

• Minimum 21 years of age.
• 4+ years kitchen management experience in a high-volume, full-service restaurant.
• Excellent verbal and written communication in English.
• Comprehensive knowledge of cooking techniques and menu specifications.

Responsibilities

• Lead kitchen operations and manage kitchen crew.
• Ensure quality of food products and compliance with specifications.
• Conduct inventory management and financial reporting.
• Interact with guests and handle special requests.

Skills

Kitchen management experience

Verbal and written communication

Knowledge of cooking techniques

Ability to analyze financial reports

Education

High school graduate; culinary training preferred

Job description

King's Fish House is a family‑owned, Southern California‑based restaurant business. We are seeking an Executive Kitchen Manager to lead our kitchen operations.

Compensation & Benefits

• Competitive Salary: $100,000 - $120,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401(k) with a Match
• Education Reimbursement
• Medical, Dental, Vision, Life Insurance and Pet Healthcare Savings Account

Essential Responsibilities

• Complete opening and closing duties to set up the day for success.
• Create prep lists for all kitchen crew.
• Support the preparation of all food items for meal periods and upcoming service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Troubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross‑training and promotion.
• Lead rollout of menu items, seasonal items and recipe changes.
• Write/Approve the schedule for Kitchen crew by forecasting business trends and performance measures.
• Manage monthly inventory for all kitchen items.
• Interface and communicate with RCP/GM on financial responsibilities and results.
• Ensure all food products meet company recipe specifications for preparation and quality.
• Inspect and approve dishes before they go to guest tables; assess ingredient quality and presentation.
• Create and execute corrective action plans for the kitchen.
• Interview and select new kitchen crew.
• Conduct annual performance reviews of kitchen crew and Kitchen Manager.
• Interact with guests—table visits, complaints, special requests.
• Lead and be responsible for MIT training (classroom).
• Lead all kitchen crew meetings.

Essential Skills & Experience

• Minimum 21 years of age.
• 4+ years kitchen management experience in a high‑volume, full‑service restaurant (annual sales over $4M).
• High school graduate; any formal culinary training preferred.
• Ability to analyze financial reports.
• Excellent verbal and written communication in English.
• Comprehensive knowledge of cooking techniques and menu specifications.
• Physical ability to lift up to 40 lbs. and maintain duties at counter heights of 36‑42 inches.
• Comfortable with movement through aisles as narrow as 12 inches.