Lead Kitchen Manager: Elevate Quality & Grow Your Team

Goodwin Recruiting; Santa Monica (CA); Presencial; USD 75.000 - 80.000; Tempo integral

Benefícios oferecidos por esta vaga

Competitive salary with performance/in

Health, dental, and vision insurance

Paid time off, holidays, and flexible

Employee food and beverage discounts

Leadership training and career advance

Resumo da vaga

Goodwin Recruiting is seeking an experienced Kitchen Manager to lead daily kitchen operations, supervise a 15–20 person back-of-house team, and deliver exceptional guest experiences in a fast-paced restaurant environment.

You will ensure recipe accuracy, uphold food safety standards, manage inventory and costs, and partner with the General Manager to drive guest satisfaction and operational goals.

Qualificações

• 3+ years of restaurant kitchen management experience.
• Proven ability to lead 15–20 staff members.
• Knowledge of food safety, sanitation, and health codes.
• Experience with inventory, ordering, and cost control.
• Strong communication, leadership, and accountability.
• Business, hospitality, or related degree preferred.

Responsabilidades

• Lead and motivate the kitchen team to deliver consistent quality.
• Ensure recipe accuracy, food presentation, and menu execution.
• Oversee cleanliness, equipment, and safety compliance.
• Manage scheduling, payroll support, and staffing needs.
• Partner with GM to drive guest satisfaction and operational goals.

Conhecimentos

Restaurant kitchen management

Staff leadership

Food safety & sanitation

Inventory management

Communication & accountability

Hospitality degree preferred

Formação

Bachelor's degree in Hospitality or related field

Ferramentas

POS systems

Inventory management systems

Descrição da vaga

Goodwin Recruiting is seeking an experienced Kitchen Manager to lead daily kitchen operations, supervise a 15–20 person back-of-house team, and deliver exceptional guest experiences in a fast-paced restaurant environment.

You will ensure recipe accuracy, uphold food safety standards, manage inventory and costs, and partner with the General Manager to drive guest satisfaction and operational goals.