Kitchen Manager/Chef

King's Hawaiian Bakery•Torrance, CA

About The Position

King’s Hawaiian is seeking an authentic, organized, inspiring, and passionate leader to take ownership of the restaurant kitchen’s success. The Kitchen Manager/Chef leads kitchen operations and team development while upholding King’s Hawaiian values, Aloha Service, food quality, consistency, compliance, and an exceptional guest experience. The role partners with other divisions and marketing, and contributes to strategic planning, budgeting, forecasting, ordering, and scheduling. The position requires conversational Spanish and the ability to work long hours, including nights, weekends, holidays, and physically demanding shifts. The compensation range is $73,500–$104,000 per year, with a 10% quarterly bonus target.

Requirements

3–5 years of experience as a Kitchen Manager and Chef in a similar hospitality role.
High school diploma or GED.
Strong verbal and written communication skills.
Ability to manage teams and customer relationships.
Conversational Spanish required.
Comfort adjusting to changing needs and environments.
Dedication to hospitality and ability to work long hours, including nights, weekends, holidays, and physically demanding shifts.
Proficiency with pars, ordering, inventory, vendor management, and maintenance systems.

Responsibilities

Model King’s Hawaiian values—Excellence, Dignity, Courage, and telling it like it is in a way that can be heard—and deliver Aloha Service.
Take ownership of restaurant kitchen success, drive initiatives, make decisions, and hold the team accountable for business goals.
Lead kitchen operations to ensure high quality and consistency in every item served and enhance the guest experience.
Build and develop a kitchen team and foster transparency, continuous growth, data-driven decision-making, and creativity.
Create development plans to support team members’ continued growth.
Collaborate with other divisions to strengthen ‘ohana culture, build sales, and increase exposure to offerings.
Forecast and manage ordering and scheduling according to business needs, including demand planning for holidays.
Build and maintain digital and operational systems and ensure compliance and operational efficiency.
Support strategic planning, budgeting, forecasting, and tracking metrics for the kitchen division.
Partner with marketing by providing kitchen content for campaigns that build brand visibility, engage customers, and support growth.