Kitchen Manager: Chef-Driven Food. People-First Culture. at Hospitality Confidential

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

75000.0

Posted On

08 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Staff Development, Inventory Management, Labor Management, Food Safety, Cost Control, Culinary Leadership, Performance Management, Menu Execution, Scheduling, POS Systems, Hospitality, BOH Management, Training, Problem Solving, Communication

Industry

Staffing and Recruiting

Description

Hospitality Confidential is pleased to present an exciting Kitchen Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in Manhattan Beach, California. This role is responsible for overseeing day-to-day kitchen operations while partnering closely with restaurant leadership to maintain exceptional food quality, operational consistency, and team performance in a fast-paced environment. About the Role The Kitchen Manager will serve as the operational leader for all back-of-house functions at a high-volume, chef-driven fast casual restaurant. This is a deeply hands-on role focused on kitchen execution, food quality, staff development, inventory management, and maintaining a seamless relationship between front and back of house operations. This position is ideal for a culinary-focused leader who thrives working alongside the team during service, enjoys mentoring and developing staff, and can balance operational excellence with financial performance. The Kitchen Manager will work closely with restaurant leadership and ownership to uphold brand standards, maintain a positive workplace culture, and support the continued growth of the business. The role requires a strong presence during peak service periods, a calm and professional demeanor under pressure, and a commitment to fostering a collaborative, team-oriented environment. Responsibilities Kitchen & Operational Leadership Oversee all daily kitchen operations, including opening and closing procedures Ensure the restaurant is fully prepped, staffed, and ready for service each day Maintain active involvement during service, supporting the team and ensuring smooth kitchen flow Step into all positions as needed, including sandwich production, expediting, cashiering, dishwashing, and food running Oversee successful execution of menu changes, specials, and catering fulfillment Ensure all food meets company standards for consistency, presentation, and quality Maintain organization, cleanliness, and FIFO systems throughout all kitchen areas Coordinate with restaurant leadership to ensure seamless communication between FOH and BOH Support equipment maintenance and identify operational repair needs proactively Team Development & Leadership Lead, coach, and develop hourly kitchen staff while fostering a positive workplace culture Participate in hiring, onboarding, training, and performance management Provide clear expectations, accountability, and consistent feedback Help maintain team morale and support retention during periods of growth and transition Train staff on proper food preparation techniques, urgency, organization, and execution standards Foster a collaborative “one team” environment between front and back of house operations Financial & Administrative Management Assist with labor management and scheduling aligned with business needs Manage inventory, ordering, receiving, and cost controls Maintain accurate pars and inventory records Audit employee punches and assist with payroll-related administrative functions Review operational performance metrics and identify opportunities for improvement Support profitability goals through labor and cost management initiatives Guest Experience & Standards Support a high standard of hospitality and guest interaction Respond to guest feedback and operational issues in real time Maintain a clean, organized, and welcoming restaurant environment Ensure consistent execution and quality during high-volume service periods Support catering operations and large-format orders as needed Health, Safety & Compliance Ensure strict adherence to all food safety, sanitation, and health regulations Train staff on proper safety procedures and equipment usage Maintain a safe, secure, and healthy working environment Ensure compliance with labor laws, meal and rest break policies, and workplace procedures Qualifications / Requirements 4+ years of experience as a Kitchen Manager or similar culinary leadership role Experience in high-volume, quality-driven restaurant concepts preferred Strong culinary and kitchen operations background Hands-on leadership style with a willingness to work alongside the team during service Experience managing labor, inventory, ordering, and cost controls Ability to remain calm and professional under pressure Strong communication, organization, and problem-solving skills Experience with restaurant systems such as POS and scheduling/payroll platforms preferred Ability to lead teams, maintain accountability, and foster a positive culture Must be available to work evenings, weekends, and peak business hours Typical schedule is approximately 50 hours per week, 5 days on-site Bread production or baking experience is a plus, but not required Compensation & Benefits Base Salary Range: $72,000–$75,000 (flexible based on experience) $350 monthly health stipend $100/month cell phone reimbursement Full dining comp at restaurant locations Reserved parking 10 days paid vacation 401(k) eligibility after 1 year (no employer match) Standard California sick time policy Equal Employment Opportunity Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposition, or any other characteristic protected by applicable law.

Responsibilities

Oversee daily back-of-house operations, ensuring food quality, consistency, and seamless coordination between front and back of house. Lead and develop kitchen staff while managing inventory, labor costs, and strict adherence to health and safety regulations.