Kitchen Manager

Très LA Group; West Hollywood (CA); On-site; USD 75,000 - 95,000; Full time

Job summary

Très L.A. Bistro & Café, located inside the Pacific Design Center in West Hollywood, seeks an experienced Kitchen Manager to oversee daily back‑of‑house operations. You will lead kitchen staff, ensure quality, manage inventory, and collaborate with front‑of‑house leadership to deliver excellent guest experiences.

The role requires hands‑on leadership, flexibility for varied shifts, and a strong focus on sanitation, cost control, and teamwork in a dynamic hospitality environment.

Qualifications

• Prior experience in Kitchen Manager or similar leadership role.
• Strong line-cooking skills 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.

Responsibilities

• 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.

Skills

Leadership

Line cooking

Inventory management

Food safety

Team training

Scheduling

Communication

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.