Kitchen Manager

Just Food For Dogs•Los Angeles, CA

14d•$26 - $29•Onsite

About The Position

When it comes to pets, pet parents, and our people – we are Raving Fans! Our open-concept kitchens offer experience, transparency, and connection to the highest expression of our Brand. As the Kitchen Manager, you play a critical role in how we lead our “four wall operation”—championing exceptional guest experiences, driving on production plans with high operational execution, and cultivating a positive workplace culture where people can be successful. You are a hands-on individual who leads by example, excels at coaching people, and can critically think, problem-solving operational challenges; all while achieving success through your team!

Requirements

Minimum of 2–3 years of progressive leadership experience in a high-volume quick-service or fast-casual restaurant, or food production environment.
ServSafe National Food Manager’s Card Required
Excellent verbal and written communication skills
Strong emotional intelligence and sense of team dynamics
Comfortable with technology
Self-motivated professional who takes immediate initiative, actions feedback, possesses a servant’s heart, and continuously looks for operational improvements.
Ability to stand, squat, and walk for extended periods, work in a fast-paced environment with highly repetitive work, and lift up to 50 lbs.
Ability to work alone at times.
Flexible schedule, including the ability to work mornings, evenings, weekends, and holidays.

Responsibilities

Lead each day with a customer-first mentality, inspiring the team to find creative ways to say “yes” to guests and deliver great service.
Maintain a strong kitchen presence throughout the day to introducing the kitchen to guests, ensure both efficiency and productivity, and apply guest feedback with empathy and professionalism.
Ensure the team maintains a fun, welcoming, and positive atmosphere that keeps guests returning by engaging with guests in our open-kitchen environment.
Participate in recruitment, hiring, onboarding, and on-going training and development for regular talent benchmarking to ensure the store is optimally staffed with highly performing individuals.
Build a transparent, collaborative, and motivating work environment. Address behavioral and performance issues promptly and respectfully through active coaching and partnered corrective action as needed. Provide ongoing training, intentional career growth pathing, and constructive feedback to direct reports.
Work with your Regional/District Manager, General Manager, and Retail Kitchen Operations to deliver on assigned goals. Work through the front and back-of-house teams to consistently deliver an exceptional guest experience, rooted in operational excellence to exceed sales and profitability goals. If it matters, it should be measured – productivity, efficiency, yield, quality, safety, and beyond.
Oversee daily opening and closing procedures, ensuring strict compliance with brand standards, product quality, inventory management (receiving, on-hand, waste, and shrink), and standard operating procedures.
Participate in forecasting, ordering, and production planning along with labor optimization through schedules. Understand P&L statements to drive profitability without compromising on quality or service.
Enforce rigorous food safety, sanitation, and physical security measures, ensuring the kitchen and sales areas pass all audits.
Anticipate bottlenecks during rush periods and make quick, calculated adjustments to staffing positions or workflows.
Welcome change and adapt smoothly to new corporate initiatives, product rollouts, or unexpected mechanical/facilities challenges; and can independently solve problems.
Serve as the problem solver for interpersonal team conflicts or intricate customer complaints, resolving issues with an open mind and structured judgment in partnership with the General Manager.