Kitchen Manager

COREcruitment; San Jose (CA); On-site; USD 90,000 - 110,000; Full time

Job summary

COREcruitment is seeking a Kitchen Manager to lead back-of-house operations at a busy San Jose location, balancing operational excellence with guest experience.

The role requires hands-on leadership in a high-volume kitchen, team development, and strong control of food quality, labor, prep, and cleanliness.

Qualifications

• 3+ years of Kitchen Manager or BOH leadership experience.
• Experience in high-volume casual or polished casual dining.
• Strong understanding of food cost, labor management, and inventory systems.
• Proven ability to lead teams in fast-paced kitchens.

Responsibilities

• Oversee all day-to-day BOH operations in a high-volume restaurant.
• Lead, coach, and develop kitchen teams to maintain consistency, speed, and quality.
• Manage scheduling, labor controls, inventory, ordering, and food cost performance.
• Ensure all food safety, sanitation, and health department standards are met.
• Maintain prep systems, pars, and operational organization across shifts.
• Partner with FOH leadership to drive service standards and guest satisfaction.

Skills

Kitchen leadership

Team leadership

Food cost management

Labor management

Inventory systems

Job description

Kitchen Manager – San Jose, CA – $90,000 - $110,000

A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy San Jose locations.This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.

The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness.This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.

Responsibilities:

• Oversee all day-to-day BOH operations in a high-volume restaurant environment
• Lead, coach, and develop kitchen teams to maintain consistency, speed, and quality
• Manage scheduling, labor controls, inventory, ordering, and food cost performance
• Ensure all food safety, sanitation, and health department standards are consistently met
• Maintain prep systems, pars, and operational organization across all shifts
• Partner closely with FOH leadership to drive service standards and guest satisfaction

Requirements:

• 3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experience
• Experience in high-volume casual dining or polished casual restaurant environments
• Strong understanding of food cost, labor management, and inventory systems
• Proven leadership ability managing teams in fast-paced kitchens