Kitchen Manager

JAMB Hospitality; Encinitas (CA); On-site; USD 90,000 - 105,000; Full time

Job summary

Coastal Organic, a high-volume coastal fast-casual brand, seeks a Kitchen Manager to lead our Back of House in Encinitas, CA. You will drive operations, food cost controls, inventory, supplier ordering, and team development with an owner's mindset.

Responsibilities include hands-on line execution, strict adherence to organic standards, daily line checks, and ensure top quality and presentation while maintaining safety and sanitation guidelines.

Qualifications

• Experience: 2-3 years in kitchen management or high-level BOH supervision in high-volume environments.
• Systems Proficiency: inventory, receipt scanning, recipe costing, scheduling/time tracking, and POS systems.
• Communication: English and Spanish preferred.
• Skills: inventory reconciliation, food cost management, culinary execution, knife work, BOH coaching, supplier/vendor management.
• Work Authorization: eligible to work in the United States without visa sponsorship.
• Ordering & Stock Management: manage BOH orders to maintain par levels and reduce waste.
• Inventory Reconciliation & COGS: conduct audits, track waste, enforce food cost controls.
• Month-End Financial Reporting: assist store manager with reports.
• Daily Line Checks & Quality Control: pre-shift checks on freshness, temperatures, and cleanliness.
• Prep Direction & Yield Management: manage prep lists, batch sizes, and yields.
• Active Line Execution: support on line during peak hours to maintain speed and presentation.
• Sanitation & Health Standards: enforce health code, temperature logs, FIFO, cleanliness.
• Equipment & Facility Maintenance: oversee maintenance, cleaning schedules, hood filters, and dish pit operations.
• Uniform & Hygiene Compliance: enforce hair/beard restraints, uniforms, and hygiene.

Responsibilities

• Train and mentor BOH staff on recipe execution, station efficiency, and kitchen safety.
• Assist in building BOH weekly labor schedules and real-time adjustments.
• Collaborate with Store Manager on month-end BOH financial performance and inventory reporting.
• Perform line checks and ensure top quality, temperature control, and presentation.

Skills

Kitchen Management

Inventory Control

Food Cost Mgmt

BOH Leadership

Scheduling

Supplier Management

Bilingual Eng/Spanish

Food Safety

Tools

POS Systems

Craftable

Job description

About Our Client | Coastal Organic Fast-Casual Restaurant, Growing Brand

We are a high-volume, organic focused coastal restaurant serving scratch made, high-quality tacos and dishes in a fast casual environment. Rooted in culinary execution, local organic standards, and vibrant community energy, we believe operating with an "owner's mindset" is key to delivering an exceptional guest experience. We are seeking an experiencedKitchen Managerto lead our Back of House (BOH) team, drive operational excellence, and uphold our high culinary and operational standards.

Position Overview

The Kitchen Manager leads all Back of House (BOH) operations with an owner's mindset. Partnering directly with the Store Manager, they drive financial performance, food cost controls (COGS), inventory reconciliation, supplier ordering, and BOH team development.

The Kitchen Manager ensures every dish strictly meets organic standards, quality controls, and presentation guidelines through hands-on line execution, prep direction, daily line checks, and rigid food safety protocols.

Qualifications

Experience:Minimum 2-3 years of kitchen management or high-level BOH supervisory experience in high-volume, fast-casual or full-service kitchen environments.

Systems Proficiency:Proficiency in inventory, receipt scanning, and recipe costing, scheduling/time tracking, and POS operational systems.

Communication:Clear verbal and written communication skills in English and Spanish strongly preferred.

Skills:Strong inventory reconciliation skills, food cost management, culinary execution, knife work, BOH staff coaching, and supplier vendor management.

Work Authorization:Must be legally authorized to work in the United States without current or future visa sponsorship.

Ordering & Stock Management:Place all BOH ingredient, chemical, paper, and supply orders to maintain target par levels without overstocking or incurring waste.

Inventory Reconciliation & COGS:Conduct weekly and monthly physical inventory audits in Craftable. Reconcile variances, track waste, and enforce food cost accountability.

Month-End Financial Reporting:Collaborate directly with the Store Manager to compile, review, and present month end BOH financial performance and inventory reports to ownership.

Daily Line Checks & Quality Control:Perform mandatory pre-shift line checks to audit ingredient freshness, food temperatures, seasoning, holding standards, and line cleanliness.

Prep Direction & Yield Management:Direct daily prep lists, monitor prep cook batch sizes, ensure strict recipe adherence, and optimize ingredient yields.

Active Line Execution:Work active floor shifts during peak hours. Assisting on the cooking line, prep line, or expo to maintain fast ticket times and high presentation standards.

Sanitation & Health Department Standards:Enforce strict health code compliance, temperature log maintenance, FIFO rotation, and clean workstation practices. Maintain top health inspection scores.

Equipment & Facility Maintenance:Manage BOH kitchen equipment maintenance, cleaning schedules, chemical safety (OSHA), hood filters, grease trap compliance, and dish pit operations.

Uniform & Hygiene Compliance:Enforce mandatory hair/beard restraint compliance, clean apron standards, non-slip footwear, and personal hygiene across all BOH staff.

Team Management & Coaching

Training & Mentorship:Train, coach, and mentor BOH team members (Line Cooks, Prep Cooks, Dishwashers) on recipe execution, station efficiency, and kitchen safety.

Scheduling & Labor Optimization:Assist in building BOH weekly labor schedules, monitoring daily break compliance, and making real-time labor adjustments during shifts.

Progressive Discipline:Conduct coaching sessions and progressive discipline for BOH staff in partnership with the Store Manager.

Physical Requirements

Standing / Walking:Constantly standing and walking on concrete, tile, or non-slip rubber mats throughout the shift.

Lifting / Carrying:Frequently lifting food boxes, inventory cases, trays, ice buckets, or kegs. Average weight: 25 lbs; Maximum weight: 50 lbs.

Bending / Reaching:Frequently stooping, crouching, and reaching overhead to stock supplies, audit inventory, inspect equipment, clean, or serve food.

Environmental Exposure:Working in hot kitchen conditions near grills/fryers and cold walk-in coolers/freezers; exposure to cleaning chemicals and high restaurant noise levels.

Salary Range $90,000-$105,000 per year designated on experience.

Our client is an Equal Opportunity Employer. We comply with all applicable state and federal laws prohibiting discrimination in employment.