Executive Kitchen Manager (Los Angeles, CA)

Tender Greens; Los Angeles (CA); On-site; USD 66,000 - 80,000; Full time

Job summary

A leading restaurant chain is seeking an Executive Chef to manage daily operations, lead team members, and ensure excellent guest experiences. The ideal candidate will have a strong culinary background, financial management skills, and a passion for food. This role involves overseeing team performance, managing budgets, and ensuring compliance with safety standards, making it essential for the success of our restaurants.

Qualifications

• 3-5 years in restaurant management, preferably in full-service settings.
• Ongoing Food Safety Manager certification required.

Responsibilities

• Manage team relations, coaching, and mentoring.
• Oversee daily operations budgets and financial reports.
• Ensure food safety compliance and manage inventory.

Skills

Leadership skills

Culinary expertise

Communication

Customer service orientation

Ability to handle fast-paced environments

Education

Degree in Hospitality, Restaurant Management, Culinary Arts

Tools

MS Office

Google Docs

Job description

This listing is for our stores located in Studio City, West Hollywood, or Culver City.

Our Executive Chefs are responsible for managing the daily operations of our restaurants, leading team members, and delivering on financial expectations through hands-on leadership and direction. They ensure an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive for personal growth and team development.

As an Executive Chef, your responsibilities include:

A. Leading Team Members

• Managing team relations by coaching, mentoring, and collaborating with People Services as needed.
• Ensuring adherence to policies and procedures by team members and managers.
• Managing performance, providing feedback, and making final termination recommendations.
• Overseeing onboarding, training, offboarding, and payroll documentation.
• Adhering to payroll policies, including bi-weekly payroll processing and compliance.
• Participating in hiring processes, including application review and interviews.
• Conducting weekly management meetings and daily line-ups to communicate updates and training.
• Reporting and managing team member injuries and safety training compliance.
• Implementing Covid-19 safety protocols, including temperature checks and case questionnaires.

B. Financial Management

• Managing daily operations budgets and financial reports to improve profitability.
• Controlling payroll and other expenses through scheduling and ordering.

C. Executing Operational Initiatives

• Resolving guest complaints effectively.
• Enforcing safety and cleanliness standards.
• Maintaining product quality and presentation.
• Managing food production schedules, opening/closing procedures, and inventory.
• Ensuring food safety compliance and managing expenses and invoices.
• Overseeing catering orders and POS system functions.
• Reporting injuries and managing general ledger submissions.

Qualifications include:

• Degree in Hospitality, Restaurant Management, Culinary Arts, or equivalent experience.
• 3-5 years in restaurant management, preferably in full-service settings.
• Leadership skills, culinary expertise, high standards, proficiency in MS Office and Google Docs.
• Excellent communication, customer service orientation, and ability to handle fast-paced environments.
• Ongoing Food Safety Manager certification.

Physical, cognitive, social, and environmental requirements:

• Ability to lift up to 50 lbs, stand/walk for long periods, and work in hot kitchen environments.
• Repetitive motions, bending, stooping, and reaching required.
• Communication skills for interacting with team members, vendors, and guests.
• Flexibility to work nights and weekends as needed.

Salary Range: $66.6k-$80k + bonus