Kitchen Manager

Breeze Unlimited•Scottsdale, AZ

55d

About The Position

Ling & Louie’s Asian Bar and Grill is seeking a hands-on, results-driven Kitchen Manager to lead back-ofhouse operations while championing food quality, kitchen culture, and operational excellence. This role is responsible for executing menu standards, developing kitchen talent, maintaining food safety and sanitation compliance, and managing food and labor costs, all while delivering bold flavors and memorable guest experiences. The Kitchen Manager works closely with the General Manager and Corporate Executive Chef to ensure culinary consistency, team accountability, and alignment with Ling & Louie’s Core Values and Hospitality standards. This is an exempt management position and is not eligible for overtime.

Requirements

Strong knowledge of full-service kitchen operations and Asian-inspired cuisine.
Proven leadership ability with a hands-on, lead-from-the-front approach.
Solid understanding of food safety, sanitation, inventory control, and cost management.
Excellent organizational and communication skills.
Ability to thrive in a fast-paced, high-volume environment.
High School diploma or equivalent required.
Minimum of 2 to 4 years of kitchen leadership experience in a full-service restaurant environment.
Experience managing food cost, labor, and BOH teams required.
Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Frequent bending, reaching, stooping, and manual dexterity required.
Vision abilities to include distance, close, color, depth, and peripheral.

Nice To Haves

Culinary degree or formal culinary training preferred but not required.

Responsibilities

Execute all menu items to Ling & Louie’s standards for flavor, presentation, and portion control.
Ensure recipes, plating, and preparation methods are followed consistently.
Support the rollout of new menu items, seasonal features, and promotions through training and execution.
Maintain high standards of speed, accuracy, and cleanliness during all service periods.
Lead, coach, and develop BOH team members including line cooks, prep cooks, and dish team.
Hire, train, and evaluate kitchen staff while building a culture of accountability, pride, and teamwork.
Conduct regular performance feedback and corrective coaching as needed.
Champion and drive Ling & Louie’s Restaurants Culture, ensuring Core Values and Hospitality are embraced by the kitchen team.
Oversee daily kitchen operations including prep schedules, line checks, station readiness, and closing procedures.
Ensure compliance with all health, safety, sanitation, and food handling regulations.
Maintain equipment, smallwares, and BOH organization to support efficient operations.
Partner with the General Manager to ensure BOH staffing aligns with business volume and financial goals.
Manage food cost through proper ordering, inventory control, waste reduction, and portion accuracy.
Conduct regular inventories and maintain accurate food usage records.
Work with approved vendors to ensure product quality, availability, and cost effectiveness.
Identify and implement opportunities to improve efficiency and profitability without compromising quality.
Communicate effectively with FOH leadership to ensure smooth service execution and guest satisfaction.
Partner with the Corporate Executive Chef on culinary standards, audits, and training initiatives.
Participate in leadership meetings and contribute ideas for operational and culinary improvement.