Kitchen Manager

Kitchen Manager 

Salary: $80,000–$85,000 DOE 

Full-time 

Flexible schedule based on business needs 

Regular days off will vary based on operational needs 

Nights and weekends required 

Job Summary 

We are a popular, high-volume West Hollywood nightclub, bar, and restaurant serving brunch, lunch, and dinner. We are seeking an experienced, hands-on Kitchen Manager to lead our high-volume restaurant kitchen. 

This position is ideal for a strong leader who thrives in a fast-paced environment and takes pride in organization, consistency, food quality, and developing high-performing teams. 

The Kitchen Manager is responsible for overseeing all back-of-house operations while maintaining exceptional food quality, controlling costs, ensuring compliance with health department standards, and building a culture of accountability and teamwork. 

If you're passionate about leadership, systems, coaching, and delivering an outstanding guest experience, we'd love to meet you.

Maintain a kitchen that is Health Department inspection-ready at all times 

Ensure strict compliance with all food safety, sanitation, and HACCP standards 

Maintain a clean, organized, and efficient kitchen 

Manage linen inventory and vendor relationships 

Ensure equipment is maintained and operating properly 

Maintain consistent food quality and presentation 

Enforce recipe adherence and portion standards 

Conduct daily quality control checks 

Lead and manage kitchen expo during high-volume service 

Monitor ticket times and kitchen efficiency 

Control food cost through purchasing, inventory, portion control, and waste reduction 

Analyze waste versus usage and implement corrective action 

Establish and maintain product pars 

Complete all food ordering through SYSCO and approved vendors 

Perform monthly inventories and maintain accurate inventory records 

Assist with menu costing and profitability 

Recruit, train, coach, and develop kitchen employees 

Cross-train staff to maximize operational flexibility 

Schedule labor based on projected sales and business volume 

Hold team members accountable to performance standards 

Conduct regular performance coaching and disciplinary action when necessary 

Ensure all Back-of-House certifications and required training remain current 

Lead two Back-of-House team meetings each month 

Support menu development and seasonal features 

Maintain and execute the catering menu 

Coordinate kitchen execution for private events and special events 

Work closely with management to improve efficiency and guest satisfaction 

3+ years of Kitchen Manager, Executive Sous Chef, or similar leadership experience 

Experience leading a high-volume restaurant kitchen 

Strong knowledge of food cost controls and inventory management 

Experience creating labor schedules based on sales forecasts 

Strong understanding of recipe costing and portion control 

Experience with ordering systems and vendor management (SYSCO experience preferred) 

Excellent organizational and communication skills 

Ability to lead by example and motivate a diverse kitchen team 

California Food Manager Certification (or ability to obtain upon hire) 

A servant leader who leads from the front 

Calm under pressure 

Detail-oriented and highly organized 

Passionate about coaching and developing people 

Financially minded with strong operational discipline 

Committed to delivering consistent, high-quality food every day 

Compensation & Benefits 

Salary: $80,000–$85,000 annually, depending on experience 

Paid Time Off 

Growth opportunities 

Employee dining discounts 

Supportive leadership team 

Opportunity to help shape menus, systems, and kitchen culture