Kitchen Manager

Tres LA Group; West Hollywood (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Très L.A. Bistro & Café in West Hollywood seeks an experienced Kitchen Manager to oversee daily BOH operations inside the Pacific Design Center. You will lead, train, and mentor cooks, manage inventory and costs, and ensure top-tier food quality and sanitation.

The role requires flexibility for daytime, evening, weekends, and occasional late-night shifts, with hands-on involvement in prep and service to uphold guest satisfaction and brand standards.

Qualifications

• Prior Kitchen Manager or similar leadership experience in high-volume settings.
• Proven ability to train and motivate cooks and back-of-house staff.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Experience with inventory control, ordering, and cost management.
• Familiarity with portion control and waste reduction.

Responsibilities

• Lead daily kitchen operations, including prep, service, opening/closing, and station assignments.
• Collaborate with culinary team during service to ensure quality, timing, and presentation.
• Execute recipes to standard portions and company specs.
• Train and coach cooks, dishwashers, and other BOH staff.
• Delegate tasks and provide clear direction before, during, and after service.
• Maintain staffing levels and assist with scheduling based on needs.
• Manage inventory, ordering, receiving, storage, and rotation.
• Monitor usage, waste, and food costs.
• Keep stations stocked, organized, and clean for service.
• Ensure compliance with food safety and health department standards.
• Conduct temperature, labeling, storage, and cleanliness checks.
• Partner with FOH leadership for smooth service and guest experience.
• Support special menus, events, and functions.
• Identify challenges and communicate solutions clearly.
• Build a kitchen culture of accountability and teamwork.

Skills

Kitchen management

Staff training

Food safety

Inventory control

Budgeting

Education

Food Handler Card

Food Protection Manager certification

Job description

Kitchen Manager — Très L.A. Bistro & Café

Très L.A. is seeking an experienced, hands‑on Kitchen Manager to oversee daily back‑of‑house operations at Très L.A. Bistro & Café , located inside the Pacific Design Center in West Hollywood.

This role is ideal for a strong culinary leader who can confidently manage a team while remaining actively involved in preparation and service. The Kitchen Manager will be responsible for consistent food execution, kitchen organization, staff training, inventory, ordering, sanitation, and maintaining an efficient, positive working environment.

Our Bistro & Café operates within a dynamic hospitality and events environment, so flexibility to work daytime, evening, weekend, and occasional late‑night shifts is essential.

What You’ll Do

• Lead daily kitchen operations, including preparation, service, opening, closing, and station assignments




• Work alongside the culinary team during service to ensure quality, consistency, timing, and presentation




• Execute menu items according to recipes, portion standards, and company expectations




• Train, coach, and support cooks, dishwashers, and other back‑of‑house team members




• Delegate responsibilities and provide clear direction before, during, and after service




• Maintain appropriate staffing levels and assist with scheduling based on anticipated business needs




• Manage food and supply inventory, ordering, receiving, storage, and rotation




• Monitor product usage, waste, portion control, and food costs




• Ensure all kitchen stations are properly stocked, organized, cleaned, and ready for service




• Maintain compliance with food safety, sanitation, health department, and company standards




• Conduct regular temperature, labeling, storage, and cleanliness checks




• Partner closely with front‑of‑house leadership to ensure smooth service and a positive guest experience




• Support special menus, private functions, and Bistro & Café events as needed




• Identify operational challenges and communicate solutions clearly and professionally




• Help build a kitchen culture rooted in accountability, teamwork, respect, and pride in execution

What We’re Looking For

• Prior experience as a Kitchen Manager, Sous Chef, Lead Line Cook, or similar culinary leadership role




• Strong line‑cooking skills and the ability to work confidently across multiple stations




• Experience in a restaurant, café, catering, banquet, or high‑volume culinary environment




• Demonstrated ability to lead, train, motivate, and hold team members accountable




• Working knowledge of ordering, inventory management, food costs, portion control, and waste reduction




• Strong understanding of food safety and sanitation requirements




• Excellent organization, communication, and problem‑solving skills




• Ability to remain calm, focused, and solutions‑oriented during busy service periods




• Comfortable working independently while collaborating closely with culinary and front‑of‑house leadership




• Reliable transportation and flexible availability based on business and event needs




• Ability to stand for extended periods and lift up to 50 pounds




• Current California Food Handler Card required




• Food Protection Manager certification preferred or ability to obtain upon hire

If you are a hands‑on culinary leader who takes pride in thoughtful food, clean execution, strong teams, and memorable guest experiences, we would love to hear from you.