Industry: Food
Location: Los Angeles, CA
Salary: 70K~ 120K
Visa Sponsor: No
Language: English: Business Level, Japanese: Business Level
Detail: Position Title: Kitchen Manager
Department: Food/Hospitality
Location: Los Angeles, California
Reports to: Restaurant Manager FLSA Status: Non-Exempt / Exempt
General Position Summary
This position is responsible for supporting the start-up of the restaurant, creating the menu, establishing and overseeing the kitchen operation, and ensuring the efficient and smooth functioning of the culinary department in a restaurant. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.
Essential Job Functions
Responsibilities
1. Supports the start-up of the restaurant and establishes the kitchen operation system.
2. Supervises, trains, and motivates kitchen staff, including chefs, cooks, and assistants.
3. Schedules and organizes shifts to ensure adequate coverage and optimal productivity.
4. Promotes effective communication and teamwork among kitchen staff and other departments.
5. Collaborates with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations.
6. Ensures adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
7. Monitors food inventory levels, places orders, and manages food costs to maximize profitability.
8. Conducts regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
9. Oversees food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
10. Coordinates with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
11. Monitors kitchen equipment functionality, arranges repairs or replacements as needed, and maintains model information and maintenance records.
12. Implements and enforces health and safety regulations, including food handling, sanitation, and workplace safety protocols.
13. Assists in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
14. Analyzes food and labor costs, identifies areas for improvement, and implements cost-saving measures without compromising quality.
15. Maintains accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
16. Establishes and maintains relationships with food suppliers and negotiates pricing, contracts, and delivery schedules.
17. Evaluates the quality and suitability of ingredients, conducts product tastings, and sources new suppliers when necessary.
18. Monitors and manages inventory levels to minimize waste, ensure freshness, and prevent stock shortages.
Job Competencies (Knowledge, Skills, & Abilities) / Critical Competencies
• Customer Service
• Initiative/Follow Through
• Inventory Control
• Leadership
• Multi-tasking
• Planning & Organizing
• Problem Solving
• Supervising & Managing Employees
• Team Leading
• Time Management
• Vendor Relations
• Attention to Detail
• Flexibility/Adaptability
• Positive attitude
• Willingness to learn
• Culinary
Language Skills
• English：Business
-Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Japanese：Business
-Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.
Math or Analytical Skills
• Ability to add, subtract, multiply, divide and convert in all units of measure including the metric system, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Qualifications / Education Requirements
• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Work Experience
• 3+ years
-Experience as a kitchen manager, sous chef, or in a similar supervisory role within the restaurant industry.
Supervisory Responsibilities
• Yes
Certificates / Licenses / Training Requirements
• Food Handler Certificate - Required
• Food Manager Certificate - Strongly Preferred
Work Environment & Physical Demands
Work Environment
The Work environment characteristics described here are representative of those an employee encounters while performing the essential job functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• Work Environment: Restaurant (Kitchen)
• Noise Levels: Loud noise
Tools & Equipment Used
• Cooking Equipment
Travel & Driving Requirements
• Travel：None
• Driving：Occasionally
Benefit:
• Insurance (Health, Dental, Vision)
• Sick leave
Essential Physical Tasks
The physical demands described here are representative of those that must be met by an employee to successfully complete the essential job functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• While performing the duties of this position, the employee is required to constantly walk, sit, stand, squat, extend arms, use hands and fingers, talk, and hear. The employee may occasionally lift and/or move up to 50 pounds.
• Specific vision abilities include the ability to read and analyze data in hard copy and on a computer screen, measure or identify using eyesight and adjust vision focus.
• Verbal, Written, Telephone/Video Call Communications – Able to communicate verbally and in writing to individuals and groups
The above job description identifies the essential job functions and skills needed by the person or persons assigned to this position. These job functions and skills are not intended to be a complete and exhaustive list of all responsibilities, duties, and skills required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. Any accommodation made must be stated in writing and attached to this job description. The information contained here is subject to change at the company’s discretion.
