Kitchen Captain: Fast-Casual Leader on the Line

Luna Grill; Tustin (CA); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Overtime pay

Bonuses

Medical insurance

Dental insurance

Vision insurance

401(k) eligibility

Paid time off

Holidays & Sick leave

Referral bonuses

Career growth

Team culture

Job summary

Luna Grill is seeking a hands-on Kitchen Manager in California to lead from the line, coaching the BOH team and upholding Luna's standards for speed, quality, and hospitality.

You will cook alongside the team, train staff, and solve problems in real time while maintaining food safety and labor guidelines in a fast-casual setting. This leadership role blends on-the-floor execution with people management.

Qualifications

• 3-5 years of restaurant or BOH leadership experience in a fast-casual or quick-service environment.
• Bilingual English/Spanish required.
• Food Handler / ServSafe certification required.
• Comfort leading from the line alongside your team.
• Minimum 18 years of age.

Responsibilities

• Lead, train, and mentor BOH team members by working on the line with them.
• Assign shifts, stations, and daily tasks to keep the kitchen moving.
• Coach performance, give real-time feedback, and support corrective actions.
• Foster a positive, professional, safety-focused kitchen culture and run team meetings.
• Jump into any station to maintain quality and speed during peak rushes.
• Support catering orders, special events, and operational planning.
• Manage inventory, stock levels, and product rotation (FIFO).
• Control food and labor costs through smart planning and tight execution.

Skills

Bilingual English/Spanish

Leadership

Communication

Multitasking

Problem-solving

Organizational skills

Education

ServSafe certification

Tools

Microsoft Office

Dayforce

Sysco

Job description

Luna Grill is seeking a hands-on Kitchen Manager in California to lead from the line, coaching the BOH team and upholding Luna's standards for speed, quality, and hospitality.

You will cook alongside the team, train staff, and solve problems in real time while maintaining food safety and labor guidelines in a fast-casual setting. This leadership role blends on-the-floor execution with people management.