Kitchen Manager, Dumpling Time Stanford

Omakase Restaurant Group; San Francisco (CA); On-site; USD 90,000 - 100,000; Full time

Job summary

Join a leading restaurant group as a Kitchen Manager at their new Dumpling Time location. This role involves menu development, team leadership, and maintaining high culinary standards. Ideal for a skilled chef with a passion for Chinese cuisine and strong management abilities.

Qualifications

• Proven experience as a Head Chef or Sous Chef, preferably in Chinese cuisine.
• Strong leadership and communication skills.
• Fluent in English; Mandarin or Cantonese a plus.

Responsibilities

• Manage, schedule, and mentor the kitchen team.
• Create and evolve a seasonal menu highlighting regional flavors.
• Ensure highest standards of food quality and hygiene.

Skills

Leadership

Communication

Culinary Innovation

Education

Culinary degree

Job description

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Job Title: Kitchen Manager

Department: Back of House

Reports to: Corporate Executive Chef

Salary: $90-100K annually, discretionary bonus

Status: Full-time, Exempt

Location (Job Location) :

180 El Camino Real, #140, Palo Alto, CA 94304

Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary We are seeking a visionary and highly skilled Kitchen Manager with a background in Chinese cuisine to lead our culinary team at our newly opened Dumpling Time location. This role requires a chef who can manage a fast-paced operation without compromising the quality of our dishes. The ideal candidate is a fine balance of a culinary innovator with business acumen who also cares deeply about taking care of colleagues.

Primary Duties And Responsibilities

• Menu Development: Create and evolve a seasonal menu that highlights regional flavors with premium ingredients.
• Guest Experience: Ensure highest level of quality is delivered and guests are satisfied with offerings.
• Team Leadership: Manage, schedule, and mentor the kitchen team, promoting collaboration, precision, and culinary excellence.
• Quality Control: Ensure the highest standards of food quality, hygiene, and kitchen safety are consistently met.
• Supplier Relations: Source premium ingredients locally and internationally; establish relationships with specialty purveyors and farms.
• Attend meetings and complete ongoing trainings as scheduled.
• Cost Management: Oversee kitchen budgeting, inventory, portioning, and food cost efficiency.
• Collaboration: Work closely with front-of-house and operations team to provide a safe and pleasant dining experience.
• Innovation: Stay current on culinary trends and techniques; bring a modern, artistic touch to traditional Chinese dishes.
  
  

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements

• Proven experience as a Head Chef or Sous Chef, preferably in Chinese cuisine.
• Working knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Shanghainese) and techniques.
• Strong leadership and communication skills.
• Fluent in English; Mandarin or Cantonese a plus.
• Culinary degree or equivalent professional training preferred.
• Ability to thrive in a fast-paced, guest-facing environment.
  
  

Prerequisites For Employment

• Valid manager level California ServSafe Food Handler Certification
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Kitchen Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Executive Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Kitchen Manager must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Other

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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