Kitchen Manager II
About The Position
The Kitchen Manager II oversees execution and operational excellence on the Wok, Noodle, and Expo lines. This role is accountable for food quality, team development, inventory management, and kitchen standards. The Kitchen Manager II leads line cook teams and works closely with the Kitchen Manager I to deliver an exceptional guest experience and support broader kitchen operations. The role coaches team members on brand standards, culinary techniques, service timing, and operational procedures; ensures daily kitchen tasks and station standards are met; validates staffing, assignments, ordering needs, and training certifications; and partners with kitchen leadership on hiring, development, corrective actions, cost initiatives, staffing plans, and performance metrics. The position requires standing for long periods, lifting more than 20 pounds, and working around hot and cold temperatures.
Requirements
- High school diploma or equivalent.
- At least 5 years of culinary experience in casual or upscale casual dining.
- Applicant must be at least 18 years of age.
- Must be able to provide documentation to work legally in the United States.
- Ability to stand for long periods of time.
- Ability to lift more than 20 pounds.
- Comfortable with exposure to hot and cold temperatures.
Nice To Haves
- At least 1 year of culinary lead or supervisory experience.
Responsibilities
- Teach and coach team members on kitchen brand standards, culinary techniques, and service timing expectations.
- Communicate operational updates, procedural changes, and kitchen initiatives to the Wok, Noodle, and Expo teams, and coordinate consistent BOH communication with the Assistant Kitchen Manager.
- Ensure completion of daily kitchen operational tasks through operations systems, including line checks, station cleanliness, and food quality audits.
- Validate ordering needs and par levels for Wok and Noodle stations to maintain quality and minimize waste.
- Maintain readiness for rollouts and operational changes.
- Validate daily station assignments and ensure proper staffing across the Wok, Noodle, and Expo lines.
- Coach and document team performance, partnering with the Assistant Executive Kitchen Manager on developmental and corrective actions.
- Participate in interviews for non-exempt Wok, Noodle, and Expo cook positions.
- Assist with onboarding and training new kitchen team members, focusing on culinary execution and operational excellence.
- Partner with the Assistant Executive Kitchen Manager on staffing needs, station coverage planning, and preparation for upcoming volume.
- Assist in implementing cost-of-goods-sold initiatives and monitor KPI performance for line execution and ticket times.
- Validate training certifications for the Wok, Noodle, and Expo stations.
- Lead by example through strong culinary technique, speed, and safety knowledge at each key station.
- Perform other job-related duties assigned by the supervisor.
Benefits
- Competitive pay and benefits.
- Employer contribution toward medical insurance for employees and eligible dependents.
- Dental, vision, and life insurance.
- Health Savings Account (HSA).
- Commuter spending accounts.
- 401(k) plan with company match.
- Employee Assistance Program.
- Discounts through BenefitHub.
- Employee meal discounts.
- Paid Time Off accrued based on length of service.
- Paid sick leave.
- Quarterly Wellness Days.
- Opportunities for growth and internal promotion.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
