Kitchen Manager: Lead, Train & Optimize High-Volume Kitchens

Workstream; Culver City (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Flexible scheduling

On-Demand Pay

Meal daily

Dining discount

Training & growth

Positive culture

Medical benefits

Job summary

Daily Grill Concepts is seeking an experienced Kitchen Manager to oversee daily kitchen operations across its casual to gastropub brands. You will lead all kitchen stations, ensure recipe consistency, and drive safety, sanitation, and quality in line with company standards.

You will also collaborate with management on purchasing, inventory, and staffing while guiding HOH culinary managers to deliver on budgets and timelines. Strong leadership and hands-on coaching are essential to succeed.

Qualifications

• Minimum of 2 years cooking in a full-service restaurant.
• Must have open availability including weekends and holidays.
• Strong multi-tasking ability and ability to work under pressure.
• Must be at least 18 years old.
• Must present a Food Handlers card within 30 days of hire.
• Able to walk, stand, reach, lift, bend, kneel, stoop, and twist for extended periods.
• Capable of pushing, pulling, or lifting up to 50 pounds.

Responsibilities

• Prepare schedules for hourly team members and order product.
• Maintain proper food execution and minimize waste while upholding safety and sanitation standards.
• Oversee all kitchen stations, recipes, portions, and presentation of entrées.
• Communicate effectively with kitchen staff to ensure efficient operations and adherence to policies.
• Support budgeting targets for food costs, inventory, and labor in the kitchen.
• Assist in recruiting, interviewing, and hiring, and manage staffing issues as needed.
• Ensure equipment and kitchen areas are clean and maintained per health dept. rules.

Job description

Daily Grill Concepts is seeking an experienced Kitchen Manager to oversee daily kitchen operations across its casual to gastropub brands. You will lead all kitchen stations, ensure recipe consistency, and drive safety, sanitation, and quality in line with company standards.

You will also collaborate with management on purchasing, inventory, and staffing while guiding HOH culinary managers to deliver on budgets and timelines. Strong leadership and hands-on coaching are essential to succeed.