Kitchen Manager: Lead High‑Volume Kitchen & Benefits

Stretch Zone; Kapolei (HI); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Paid Time Off

Bereavement Leave

Emergency Days

Referral Program

Employee Discounts

Skechers Direct Program

Management Bonus Program

Medical/Dental Benefits

Group Life Insurance

Universal Life Insurance

Short-Term Disability

401(k)

Job summary

Restaurant 604 in Hawaii is seeking a Kitchen Manager to oversee food preparation, cooking, inventory, and scheduling for daily operations. You will work under the Executive Chef and General Manager to ensure high standards and smooth service.

The role requires 2+ years of management experience, 5+ years of kitchen experience, and the ability to lead a team, manage costs, and uphold safety and quality standards in a fast-paced environment.

Qualifications

• 2+ years of management experience.
• 5+ years of kitchen experience.
• Able to work 50+ hours per week.
• Strong English communication.

Responsibilities

• Oversee all menu items, preparation methods, ingredients, portion sizes, and costs.
• Determine daily par levels and communicate prep lists with minimal waste.
• Ensure menu items meet quality standards 100% of the time.
• Handle receiving and storage processes with accuracy.
• Maintain kitchen cleanliness and sanitation; monitor equipment.
• Lead kitchen staff to follow SOPs and safety expectations.
• Assign daily side work to ensure smooth operation.
• Monitor health hazards and correct issues promptly.
• Conduct weekly food inventories and analyze costs to meet targets.
• Coordinate staffing coverage to meet business needs.

Skills

Management experience

Kitchen experience

English communication

Job description

Restaurant 604 in Hawaii is seeking a Kitchen Manager to oversee food preparation, cooking, inventory, and scheduling for daily operations. You will work under the Executive Chef and General Manager to ensure high standards and smooth service.

The role requires 2+ years of management experience, 5+ years of kitchen experience, and the ability to lead a team, manage costs, and uphold safety and quality standards in a fast-paced environment.