Kitchen Manager Laguna Beach, CA

Kaizen Lab Inc.; Laguna Beach (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

Kaizen Lab Inc. in Laguna Beach is hiring a Kitchen Manager responsible for overseeing all kitchen operations. This includes scheduling, training staff, ensuring food quality, and maintaining sanitation standards. Ideal candidates will have prior kitchen management experience, a strong understanding of food safety, and excellent communication skills.

The Kitchen Manager will conduct employee training, manage kitchen functions, and maintain compliance with health regulations. This is an exempt position offering opportunities for growth in a dynamic environment.

Qualifications

• Proven experience in managing a kitchen and supervising staff.
• Strong communication skills to provide training and guidance.
• Understanding of food safety regulations and best practices.

Responsibilities

• Schedule and train kitchen employees according to company policies.
• Ensure compliance with all food safety and sanitation standards.
• Maintain cleanliness and safety in the kitchen environment.

Skills

Food preparation

Employee training

Cost control

Safety compliance

Cleaning and sanitation

Education

Experience in kitchen management

Job description

Directly responsible for all kitchen functions including food purchasing, preparation, maintenance of quality standards; sanitation, cleanliness/sanitation, training of employees in methods of cooking, preparation, plate presentation, portion, cost control.

Exempt Position (Executive & Administrative).

This position is exempt from overtime pay. The Kitchen Manager’s primary duty (more than 50%) is the management of the back‑of‑the‑house employees and directs the work of two or more employees.

Essential Job Functions

• Schedule employees in a fair and even manner.
• Provide orientation on company policies and oversee training of all kitchen employees; conduct re‑training based on performance and new menu items.
• Assure that restaurant standard operating procedures/protocols are followed.
• Schedule all back‑of‑the‑house employees and oversee schedules to minimize overtime.
• Ensure compliance with all policies, procedures and encourage best practices through daily and monthly meetings and audits.
• Ensure all food products are ordered according to product mix/sales volume and product specifications meet standards.
• Verify all orders for correct unit counts, condition, and best by dates.
• Conduct periodic safety meetings covering injury and illness prevention, emergency action, fire prevention, hazard communication, and workplace violence prevention; obtain employee acknowledgements.
• Maintain cleanliness, sanitary conditions, and equipment in excellent working condition through inspections and preventive maintenance programs.
• Make hiring, firing, discipline, scheduling, and tip distribution decisions; interview, evaluate, and document kitchen personnel as appropriate.
• Provide coaching, direction, praise, and feedback to kitchen employees.
• Ensure assignments of employees are based on merit and non‑discriminatory practices.
• Complete daily operational tasks as guided by restaurant standards.
• Train kitchen personnel in cleanliness and sanitation practices.
• Prepare and issue personnel action forms as required.
• Develop and supervise periodic reviews of emergency action plan, fire prevention plan, hazard communication program, injury and illness prevention program, and workplace violence prevention program.
• Conduct periodic safety training on first aid, fire extinguisher use, CPR, proper lifting and hazardous material handling.

Other Duties & Responsibilities

• Ensure consistent preparation and service of food according to recipes, portioning, cooking and serving standards.
• Prepare all required paperwork, including training documents, reports, and schedules for back‑of‑the‑house employees.
• Work with restaurant managers and ownership to plan, price, and execute new menu items.
• Establish portion sizes and weights on standardized recipe cards for all new menu items.
• Control food cost and usage by following requisition, storage procedures, standard recipes, and waste control procedures.
• Ensure adherence to labor cost objectives while maintaining adequate staffing levels.
• Administer prompt, fair and consistent corrective action for all violations of company policies.
• Oversee training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Maintain cleaning schedules for kitchen floors, mats, walls, hoods, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.