Kitchen Manager

Sticky Rice - Highland Park; Los Angeles (CA); On-site; USD 50,000 - 75,000; Full time

Job summary

A leading restaurant in Highland Park seeks a Kitchen Manager to oversee back-of-house operations, ensuring high food quality and team performance. The successful candidate will manage kitchen staff, control food costs, and maintain health and safety standards while collaborating with management on menu development.

Qualifications

• Strong leadership skills with experience in managing kitchen teams.
• Culinary degree preferred with food safety certifications required.
• Ability to maintain high standards of food quality and safety.

Responsibilities

• Recruit, train, and supervise kitchen staff including cooks and dishwashers.
• Ensure compliance with all kitchen safety standards and food regulations.
• Monitor inventory and food costs to maximize efficiency.

Skills

Leadership

Team Management

Food Safety Compliance

Cost Control

Inventory Management

Education

Culinary Degree

Food Safety Certification

Job description

Reports To : General Manager, Executive Chef

Job Summary :

The Kitchen Manager oversees all back-of-house operations, ensuring high standards of food quality, consistency, cleanliness, and team performance. This leadership role is responsible for managing kitchen staff, controlling food costs, maintaining health and safety standards, and working closely with the General Manager to support overall restaurant success.

Job Responsibilities :

Your role as Kitchen Manager will include, but are not limited to, the following responsibilities :

• Recruit, train, schedule, and supervise kitchen staff including line cooks, and dishwashers.
• Lead by example and foster a positive, efficient, and team-oriented kitchen culture.
• Provide ongoing coaching, performance evaluations, and corrective action when necessary
• Ensure staff compliance with all kitchen procedures, safety standards, and food handling regulations.
• Kitchen Operations & Food Quality :
• Oversee all kitchen operations to ensure food is prepared to the highest quality and presentation standards.
• Maintain consistent execution of recipes, portioning, and plating
• Manage kitchen staff scheduling to support smooth and efficient service.
• Ensure equipment is maintained and functioning properly; report any issues promptly.
• Inventory & Cost Control :
• Monitor and manage food inventory and ordering to ensure proper stock levels.
• Track food usage and waste to maintain cost targets and maximize yields.
• Work with vendors to source quality ingredients and negotiate pricing when applicable.
• Perform regular inventory counts and maintain accurate records.
• Cleanliness, Safety & Compliance :
• Ensure the kitchen meets or exceeds all health, sanitation, and safety standards.
• Conduct routine inspections and maintain cleanliness throughout all kitchen areas
• Enforce compliance with local food safety regulations and maintain current certifications
• Collaboration with Management :
• Collaborate with the Executive Chef on menu development, specials, and seasonal updates.
• Provide feedback on kitchen staffing, scheduling, and labor costs.
• Communicate effectively with General Manager regarding shortages or counts to ensure a smooth service and resolve issues quickly