• Los Angeles, California
• Food
• $80K-$130K
• Full Time regular employee
•  TBA
•  New

Job Description

Position
Restaurant & Kitchen Manager​​​​​​​

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 Duties
・Supports the start-up of the restaurant and establishes the kitchen operation system.
・Supervises, trains, and motivates kitchen staff, including chefs, cooks, and assistants.
・Schedules and organizes shifts to ensure adequate coverage and optimal productivity.
・Promotes effective communication and teamwork among kitchen staff and other departments.
・Collaborates with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations.
・Ensures adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
・Monitors food inventory levels, places orders, and manages food costs to maximize profitability.
・Conducts regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
・Oversees food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
・Coordinates with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
・Monitors kitchen equipment functionality, arranges repairs or replacements as needed, and maintains model information and maintenance records.
・Implements and enforces health and safety regulations, including food handling, sanitation, and workplace safety protocols.
・Assists in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
・Analyzes food and labor costs, identifies areas for improvement, and implements cost-saving measures without compromising quality.
・Maintains accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
・Establishes and maintains relationships with food suppliers and negotiates pricing, contracts, and delivery schedules.
・Evaluates the quality and suitability of ingredients, conducts product tastings, and sources new suppliers when necessary.
・Monitors and manages inventory levels to minimize waste, ensure freshness, and prevent stock shortages.

Working Hours, Working style
TBA

Working Location
Sawtelle, CA

Salary/Benefit
$80K-130K

Holidays
​​​​​​​TBA​​​​​​​
Qualifications
・Fluency in Japanese/English bilingual
・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.
・3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within the restaurant industry.
 

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