Kitchen Manager

Provider Contract Food Service; Torrance (CA); On-site; USD 66,000 - 80,000; Full time

Job summary

A leading dining company seeks a Kitchen Manager for their Torrance location. The ideal candidate will supervise culinary staff, develop menu items, and ensure high standards in a bustling restaurant environment. This role demands strong leadership skills and extensive kitchen management experience.

Benefits

Comprehensive training

Vacation Pay after tenure

Monthly dining allowance

Medical, Dental, Vision Insurance

Retirement Plan

Qualifications

• 5 years as Sous Chef or in kitchen management.
• Hands-on experience in high volume casual dining.
• Knowledge of costing techniques and food specifications.

Responsibilities

• Supervise culinary preparation and training.
• Develop new menu items and promotional specials.
• Enforce operating procedures under the executive chef.

Skills

Kitchen Management

Recipe Development

Menu Implementation

Leadership

Food Preparation

Education

Degree from a postsecondary culinary arts training program

Tools

Kitchen Equipment

Job description

The Market Broiler Restaurant brand was launched in Riverside, CA in 1989. The flagship restaurant has earned the coveted Best for Seafood crown for over three decades and is recognized as the The Best Restaurant in Riverside by the readers of the Riverside Press-Enterprise.

Since first opening our doors, six (6) additional Market Broiler / MB Grille locations have been opened throughout California. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, Simi Valley, and Torrance reveal larger, higher traffic versions of Market Broiler with an entertainment vibe.

Position Summary :

Supervise the preparation of all culinary items and research, develop new menu items, and promotional specials as necessary. Direct all culinary personnel training while consistently enforcing approved operating procedures and standards under the direction of the executive chef.

Ideal candidate will have a consistent and successful track record of Kitchen Management in the high volume, polished casual dining full service restaurant industry.

• Degree from a postsecondary culinary arts training program is desirable.
• At least a total of five years as Sous Chef, food preparation, recipe development, plate presentation and menu implementation.
• Must demonstrate hands-on experience in the field.
• Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications.
• Must demonstrate leadership skills and training ability.
• Must be able to list up to 35 pounds.
• Must maintain the stamina to walk or stand continuously up to 16 hours per day.
• Must maintain an average work week of 55 to 65 hours per week.

FLSA Status : Exempt

Pay Range : $66,560-$80,000 per yr depending on Location and Experience

Benefits Include :

• Comprehensive on the job training.
• Vacation Pay after meeting required tenure
• Monthly dining allowance to use to treat your family and friends
• Medical, Dental, Vision, Life Insurance, Short Term Disability Insurance and Long Term Disability
• Retirement Plan

Check us out on the web at : www.marketbroiler.com