Restaurant Kitchen Leader: Elevate Guest Experience & Team

Landed; El Segundo (CA); On-site; USD 90,000 - 110,000; Full time

Job summary

Landed is seeking an Executive Kitchen Manager to oversee restaurant operations, lead a diverse team, and ensure exceptional guest experiences. You will drive training, implement certified processes, and uphold safety and quality standards across kitchen and dining room.

You will manage menus, rollouts, inventory, and labor, while coaching managers and ensuring adherence to policy and cost controls in a fast-paced setting.

Qualifications

• High-volume restaurant experience preferred.
• Demonstrated leadership including coaching, directing and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office and Google Docs.
• Excellent written and verbal communication with a positive personality.
• Customer service focused and solution oriented; able to delegate tasks.
• Able to work in a fast-paced, high-stress environment; flexible schedule.
• Ongoing current Food Safety Manager certification.

Responsibilities

• Lead and direct all team members and maintain quality of food and guest experience.
• Conduct training of all team members using certification processes and provide coaching.
• Ensure adherence to policies, procedures, and safety standards; manage performance issues.
• Oversee kitchen and dining room operations, and daily shift execution for hospitality.
• Lead rollout of new menu items, maintain product quality and presentation; manage LTOs.
• Oversee safety practices, food safety checks, training, and department health visits.
• Monitor operations, purchasing, inventory, and labor costs; support cost control.

Skills

Leadership

Training

Policy adherence

Coaching

Performance mgmt

Communication

Time management

Strategic thinking

Guest service

Hospitality

Teamwork

Education

Food Safety Manager cert

Tools

MS Office

Google Docs

Job description

Landed is seeking an Executive Kitchen Manager to oversee restaurant operations, lead a diverse team, and ensure exceptional guest experiences. You will drive training, implement certified processes, and uphold safety and quality standards across kitchen and dining room.

You will manage menus, rollouts, inventory, and labor, while coaching managers and ensuring adherence to policy and cost controls in a fast-paced setting.