Kitchen Manager

WONDERGATE; San Diego (CA); On-site; USD 34,000 - 49,000; Full time

Benefits offered by this job

Two weeks paid time off annually

Paid sick leave

Collaborative work environment

Job summary

Wondergate seeks a hands-on Kitchen Manager to lead daily kitchen operations in a fast-paced hospitality and nightlife setting. You will actively cook, prep, and plate with your team, ensuring quality, efficiency, and professionalism on-site in San Diego.

You will oversee food preparation, staff, inventory, cleanliness, and safety while controlling costs and maintaining smooth service, including late nights, weekends, and holidays.

Qualifications

• Minimum three years of culinary leadership or supervisory experience.
• Strong cooking skills and ability to lead during busy service.
• Know-how in inventory, costs, waste, and purchasing.

Responsibilities

• Lead daily kitchen operations, including opening, service, and closing.
• Prepare and plate to recipes, portions, and presentation standards.
• Supervise, train, and coach kitchen staff for consistency.
• Coordinate scheduling with General Manager.
• Manage ordering, receiving, storage, and inventory counts.
• Monitor costs, labor, portions, and waste; drive improvements.
• Contribute menu ideas and recipe improvements with leadership.
• Maintain cleanliness, sanitation, temperature records, and inspections.
• Ensure proper food handling, allergens, labeling, and storage.
• Coordinate with front-of-house on tickets and requests.
• Monitor equipment and report maintenance or safety concerns.
• Maintain organized, professional, accountable kitchen.

Skills

Culinary leadership

Cooking skills

Inventory management

Food safety

Allergen handling

Team leadership

Communication

Education

Culinary training

Equivalent practical experience

Tools

Inventory systems

Purchasing tools

Job description

Wondergate is seeking a hands-on Kitchen Manager to lead daily kitchen operations and deliver consistent, high-quality food in a fast-paced hospitality and nightlife environment.

Reporting to the General Manager, you will oversee food preparation, kitchen staff, inventory, cleanliness, and food safety while controlling costs and keeping service running smoothly. You will actively cook, prep, and plate alongside your team, setting the standard for quality, efficiency, and professionalism.

This position requires full-time, on-site work in San Diego, including late nights, weekends, and holidays.

Responsibilities

• Lead daily kitchen operations, including preparation, service, opening, and closing.
• Prepare and plate food to established recipes, portion sizes, and presentation standards.
• Supervise, train, and coach kitchen staff to maintain consistent quality and efficient service.
• Coordinate kitchen scheduling and shift coverage with the General Manager.
• Manage ordering, receiving, storage, stock rotation, and inventory counts.
• Monitor food costs, kitchen labor, portions, and waste; identify and implement improvements.
• Contribute menu ideas and recipe improvements, coordinating changes and pricing with leadership.
• Maintain kitchen cleanliness, sanitation, temperature records, and inspection readiness.
• Ensure proper food handling, allergen procedures, labeling, and storage.
• Coordinate with front-of-house staff on ticket times, special requests, and menu availability.
• Monitor equipment condition and promptly report maintenance or safety concerns.
• Maintain an organized kitchen and a professional, accountable working environment.

Qualifications

• Minimum of three years of relevant culinary experience, including kitchen leadership or supervisory responsibilities.
• Experience as a Kitchen Manager, Kitchen Lead, Sous Chef, or comparable supervisor.
• Strong cooking skills and the ability to lead a team during busy service.
• Working knowledge of inventory management, purchasing, food costs, and waste control.
• Strong understanding of food safety, sanitation, and allergen handling.
• Current food-safety credentials appropriate to the position.
• Strong organizational, communication, and leadership skills.
• Ability to remain calm under pressure and resolve problems quickly.
• Culinary training preferred; equivalent practical experience welcome.
• Availability to work full-time on-site in San Diego, including late nights, weekends, and holidays.
• $30 per hour
• Full-time position
• Two weeks of paid time off annually
• Paid sick leave
• Collaborative work environment