Executive Kitchen Manager

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

Benefits offered by this job

Medical, Dental, and Vision insurance

401k with a Match

Education Reimbursement

Accrued Vacation and Sick Days

Dining Discounts

Job summary

Join King's Seafood Company as an Executive Kitchen Manager in Rancho Cucamonga, California. You will oversee kitchen operations, ensure food quality, and develop kitchen staff while working collaboratively with management.

The role requires a minimum of four years in kitchen management in a high-volume environment. You'll enjoy a competitive salary of $100,000 - $120,000, comprehensive insurance benefits, and a supportive work environment tailored for your growth.

Qualifications

• 4 years of kitchen management experience in a high-volume, full-service restaurant (annual sales over $4M).
• Must be at least 21 years of age.
• Ability to communicate in English with guests, management, and co-workers.

Responsibilities

• Lead kitchen operations and maintain high standards.
• Train and develop kitchen crew for cross-training and promotions.
• Monitor cleanliness and organization of service areas.
• Ensure food quality meets company specifications.

Skills

Kitchen management experience

Financial report analysis

Culinary techniques knowledge

Effective communication

Ability to lift and carry weights

Education

High school diploma

Formal culinary training

Job description

Come join the House that Seafood Built!

Here’s What We’ll Bring To The Table:

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

Our Executive Kitchen Managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Kitchen Manager, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well‑being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind‑the‑scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EKM with us is “standards‑driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
• Monthly End of Period inventory (all kitchen)
• Interface and communicate with RCP/GM on financial responsibilities and results
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
• Interface and communicate with RCP/GM on recipe adherence
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew
• Conducts annual performance reviews on kitchen crew and Kitchen Manager
• Interacts with Guests - table visits, complaints, special requests
• Leads and is responsible for MIT training (classroom)
• Leads all kitchen crew meeting

Essential Skills/Experience:

• Minimum of 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.
• Ability to analyze financial reports.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches