Kitchen Manager — Culinary Operations Lead

Stretch Zone; Honolulu (HI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

Medical/Dental Benefits

401(k)

Group Life Insurance

Employee Discounts

Job summary

Restaurant 604 in Hawaii seeks a Kitchen Manager to oversee daily kitchen operations, including food preparation, inventory management, scheduling shifts, and enforcing quality standards. You will work under the Executive Chef and General Manager to meet business needs and maintain exceptional guest experiences.

The role requires strong leadership, at least 2 years of management and 5+ years in kitchen roles, plus the ability to work 50+ hours weekly, stand long hours, and lift up to 50 pounds.

Qualifications

• 2+ years of management experience.
• 5+ years of kitchen experience.
• Must be able to read and communicate in English clearly and effectively.
• Must be able to lift up to 50 pounds and stand for extended periods.
• Must be reliable, punctual, and able to work well with others.

Responsibilities

• Oversee all menu item preparation, portions, costs, and quality.
• Determine par levels and communicate prep lists to minimize waste.
• Ensure 100% quality and adherence to company standards for all menu items.
• Maintain sanitation, orderliness, and safety in the kitchen.
• Schedule shifts and manage kitchen staff to ensure smooth operations.
• Lead inventory checks and weekly food cost analysis.
• Provide staff coverage as needed and ensure attendance compliance.
• Train and maintain certifications as required.

Skills

Management experience

Kitchen experience

English communication

Stamina/physical fitness

Punctuality

Team collaboration

Job description

Restaurant 604 in Hawaii seeks a Kitchen Manager to oversee daily kitchen operations, including food preparation, inventory management, scheduling shifts, and enforcing quality standards. You will work under the Executive Chef and General Manager to meet business needs and maintain exceptional guest experiences.

The role requires strong leadership, at least 2 years of management and 5+ years in kitchen roles, plus the ability to work 50+ hours weekly, stand long hours, and lift up to 50 pounds.