Kitchen Manager - El Torito

Xperience Restaurant Group (XRG); San Leandro (CA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) match

Company‑paid life insurance

Monthly meal card allowances

Free food

Paid vacation and sick leave

Employee referral bonus

Credit Union benefits

Career growth programs

Job summary

Xperience Restaurant Group (XRG) is seeking a Kitchen Manager in California to oversee back‑of‑house operations, control food and labor costs, and ensure top‑quality food and kitchen standards.

You will lead a high‑performing BOH team, manage schedules, implement safety practices, and collaborate with the Corporate Chef on menu development, while maintaining inventory controls and accurate reporting.

Qualifications

• High school diploma or equivalent (required).
• Bachelor’s degree in Culinary Arts (preferred).
• Proof of eligibility to work in the U.S.
• Valid driver’s license.
• Minimum 3–5 years of related experience.
• Knowledge of profitability analysis, budgeting, payroll, purchasing, inventory control.
• Knowledge of state and local labor and health code regulations.
• Experience with POS systems and back‑office reporting.
• Effective written and verbal communication in English.

Responsibilities

• Perform daily line checks and safety walk‑throughs.
• Control food and labor budgets.
• Investigate sub‑standard food and work with the BOH team.
• Review suppliers and pricing monthly.
• Monitor and reduce food waste.
• Collaborate with Corporate Chef on menu development.
• Maintain kitchen supplies and stock levels.
• Create a trusting, respectful environment.
• Hire, train, coach, and manage terminations of the team.
• Maintain food, beverage, and guest service quality.
• Staff staffing levels and controllable costs.
• Complete nightly logs, manager reports, and inventory controls.
• Ensure accurate menu and allergen information.
• Recognize repeat guests and handle guest complaints.
• Comply with safety, health, and liquor regulations.
• Maintain company safety and sanitation standards.
• Complete check‑out procedures.
• Assist with additional tasks as assigned.

Skills

Communication in English

Budgeting & profitability

Payroll & inventory control

POS & back‑office reporting

Safety & compliance

Education

High school diploma or equivalent

Bachelor’s in Culinary Arts

Tools

Windows MS Office

OpenTable

Outlook

Job description

Overview

The Kitchen Manager is responsible for ensuring efficient back‑of‑house operations, controlling costs, maintaining food quality, and managing a high‑performing team.

Compensation & Benefits

Compensation range: $72,000 - $75,000 annually (DOE).

• Competitive pay and bonus structure through Profit for Partners Program.
• Medical, Dental, Vision, and 401(k) match.
• Company‑paid life insurance.
• Comprehensive benefits and partner perks.
• Career growth and professional development programs.
• Safety and compliance incentives.
• Employee referral bonus.
• Monthly meal card allowances and free food.
• Paid vacation and sick leave (eligible states).
• Financial well‑being benefits through Credit Union.
• Additional benefits such as pet insurance, legal services.

Purpose

The Kitchen Manager oversees the complete back‑of‑house operation, controlling food‑related costs, labor costs, food quality, and the overall kitchen condition.

Duties & Responsibilities

• Perform daily line checks and safety walk‑throughs.
• Control food and labor budgets.
• Investigate sub‑standard food and work with the BOH team.
• Review suppliers and pricing monthly.
• Monitor and reduce food waste.
• Collaborate with Corporate Chef on menu development.
• Maintain kitchen supplies and stock levels.
• Create a trusting, respectful environment.
• Hire, train, coach, and manage terminations of the team.
• Maintain food, beverage, and guest service quality.
• Staff staffing levels and controllable costs.
• Complete nightly logs, manager reports, and inventory controls.
• Ensure accurate menu and allergen information.
• Recognize repeat guests and handle guest complaints.
• Comply with safety, health, and liquor regulations.
• Maintain company safety and sanitation standards.
• Complete check‑out procedures.
• Assist with additional tasks as assigned.

Qualifications & Skills

• High school diploma or equivalent (required).
• Bachelor’s degree in Culinary Arts (preferred).
• Proof of eligibility to work in the U.S.
• Valid driver’s license.
• Minimum 3–5 years of related experience.
• Proficient with Windows MS Office, Open Table, Outlook.
• Knowledge of profitability analysis, budgeting, payroll, purchasing, inventory control.
• Knowledge of state and local labor and health code regulations.
• Experience with POS systems and back‑office reporting.
• Proper lifting techniques; guest relations; sanitation and safety; safe alcohol service; full service restaurant operations.
• Effective written and verbal communication in English.

Working Conditions

• Small to medium office or shared workspace.
• Indoor/outdoor work, exposure to hot/cold surfaces, steam, wet floors.
• Variable noise, crowds, smoke depending on guest volume.
• Fast‑paced, high‑volume full‑service restaurant.
• Shift work: days, nights, weekends, holidays.

Physical Requirements

• Walk and stand long periods.
• Use hands for handling, controlling, and feeling objects.
• Repeat movements for long periods.
• Understand and communicate clearly.
• Push and lift up to 50 lbs.
• Reach, climb stairs, balance, stoop, kneel, crouch, crawl.

Disclaimer

This job description is a summary of duties for the Kitchen Manager and may be modified at any time with or without notice.