Kitchen Manager

Luna Grill•Irvine, CA

About The Position

Luna Grill is seeking a Kitchen Manager to lead the back of house in a fast-casual restaurant. This is a hands-on working leadership role: the Kitchen Manager cooks alongside the team, coaches and develops employees, and solves operational problems in real time. The role owns back-of-house food quality and safety, inventory, food costs, scheduling, and training the kitchen team to prepare Luna Grill recipes consistently. Luna Grill describes itself as a fast-growing, people-first brand with a culture rooted in teamwork, respect, and hospitality. The company highlights career growth opportunities, employee development, restaurant-level turnover below 50%, and an average company-wide Google and Yelp guest rating of 4.8 over two years. The position offers a 50-hour workweek with guaranteed overtime; compensation varies by region and market.

Requirements

3–5 years of restaurant or back-of-house experience in a fast-casual or quick-service environment.
Management experience required.
Comfort working the line daily alongside the team; this is not a desk-bound or banquet-style leadership role.
Bilingual English/Spanish required.
Must be at least 18 years old.
Strong leadership, communication, and organizational skills.
High standards for food quality, cleanliness, and presentation.
Ability to multitask, problem-solve, and lead under pressure.
Knowledge of food safety, sanitation, and kitchen operations.
Experience with systems such as Microsoft Office, Dayforce, Sysco, or similar.
Food Handler or ServSafe certification required.

Responsibilities

Lead, train, and mentor back-of-house team members, including new hires, by working alongside them.
Assign shifts, stations, and daily tasks to keep kitchen operations moving.
Coach performance, provide real-time feedback, and support corrective actions.
Foster a positive, professional, safety-focused kitchen culture.
Lead and participate in team meetings and training sessions.
Work at kitchen stations such as grill, flattop, fryer, and line to maintain food quality and speed during peak periods.
Ensure every plate meets Luna Grill standards.
Maintain food safety, sanitation, and hygiene practices.
Complete required audits, logs, and operational checklists.
Support catering orders, special events, and operational planning.
Manage inventory, stock levels, and product rotation using FIFO.
Control food and labor costs through planning and execution.
Monitor equipment condition and report maintenance needs.
Ensure compliance with labor laws, meal and rest breaks, and safety policies.
Own back-of-house food quality and safety, inventory, food cost, scheduling, and kitchen-team training.