Kitchen Manager

Bearflag Fish Co.; Costa Mesa (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Holidays off!

Hourly pay + Tips!

Health and Dental benefits offered for full time employees!

Job summary

Bearflag Fish Co. is seeking an experienced Kitchen Manager to oversee daily operations at our fast-casual seafood restaurant in Costa Mesa. The candidate should have a strong background in kitchen management, food safety, and team development.

Your responsibilities will include managing kitchen staff, ensuring food quality, controlling costs, and maintaining a clean and organized kitchen environment. A minimum of 3-5 years of relevant experience in a high-volume restaurant is required.

Benefits include training & development, 401(k), dental insurance, and employee discounts.

Qualifications

• 3-5 years of kitchen management or supervisory experience in high-volume restaurant.
• Strong knowledge of food safety and proper seafood handling procedures.
• Ability to lead and motivate a diverse kitchen team.

Responsibilities

• Manage daily back-of-house operations in a high-volume kitchen.
• Supervise, train, and develop kitchen staff.
• Ensure compliance with health department regulations and food safety standards.

Skills

Kitchen management

Food safety

Team development

Inventory management

Multitasking

Communication

Education

Food Manager Certification (ServSafe or equivalent)

Job description

Bear Flag is looking for an experienced and motivated Kitchen Manager to oversee the daily operations of our fast‑casual seafood restaurant. The ideal candidate is an organized, hands‑on leader who thrives in a high‑volume environment and has a strong background in kitchen management, food safety, and team development. Experience working with fresh seafood is required!

The Kitchen Manager is responsible for ensuring efficient kitchen operations, maintaining exceptional food quality, controlling costs, and leading a team committed to delivering outstanding guest experiences.

Key Responsibilities

• Manage all daily back‑of‑house operations in a fast‑paced, high‑volume kitchen.
• Supervise, train, coach, and develop kitchen staff while promoting teamwork, accountability, and a positive work environment.
• Ensure consistent execution of recipes, portion control, food presentation, and quality standards.
• Maintain speed of service without compromising food quality or safety.
• Oversee inventory, ordering, receiving, and proper storage of seafood and all kitchen products.
• Monitor food costs, labor costs, and kitchen productivity to meet financial goals.
• Minimize waste through proper inventory rotation, portion control, and efficient kitchen practices.
• Ensure compliance with all local health department regulations and food safety standards.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Conduct daily line checks and ensure all stations are fully stocked and prepared for service.
• Assist with scheduling, staffing, and performance evaluations.
• Partner with restaurant leadership to improve operations, guest satisfaction, and team performance.
• Address kitchen equipment maintenance needs and coordinate repairs when necessary.

Qualifications

• Minimum of 3-5 years of kitchen management or supervisory experience in a high‑volume restaurant.
• Knowledge of seafood preparation, storage, and quality standards.
• Strong knowledge of food safety, sanitation, and proper seafood handling procedures.
• Proven ability to lead and motivate a diverse kitchen team.
• Experience with inventory management, ordering, food costing, and labor scheduling.
• Excellent organizational, communication, and problem‑solving skills.
• Ability to multitask and make sound decisions in a fast‑paced environment.
• Flexible availability, including evenings, weekends, and holidays.
• Food Manager Certification (ServSafe or equivalent) preferred.

Preferred Skills

• Experience managing kitchen performance metrics and labor budgets.
• Strong attention to detail and commitment to consistency.
• Ability to train new employees and develop future kitchen leaders.
• Experience using restaurant inventory, scheduling, and point‑of‑sale systems.

Benefits

• Training & development
• 401(k)
• Company parties
• Dental insurance
• Employee discounts

Perks

• Holidays off!
• Hourly pay + Tips!
• Health and Dental benefits offered for full time employees!