Kitchen Manager
Salary: $80,000–$85,000 DOE
Schedule
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.
Responsibilities
Food Safety & Kitchen Operations
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
Food Quality & Execution
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
Financial Performance
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
Team Leadership
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
Menu & Events
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
Qualifications
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)
What We're Looking For The ideal candidate is:
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
