Kitchen Manager

Kith•West Hollywood, LA

32d•$70,000 - $75,000•Onsite

About The Position

The Kitchen Manager is an integral member of the F&B Leadership team, who leads the daily culinary operations of their location. While reporting directly to the F&B General Manager, they uphold systems that support strong operations, maintain proper pars, and deliver exceptional food. By setting high standards and leading by example, the Kitchen Manager helps create memorable guest experiences and a culture of respect, teamwork, and accountability.

Requirements

Valid and current Food Handler License/Certificate from the Department of Health or ServSafe License/Certificate is required.
3+ years in high volume casual dining
2+ years kitchen management experience
Thorough communication and comfortable delegating tasks and responsibilities
Ability to efficiently multitask and manage multiple projects at once
Comprehensive computer skills, including but not limited to Microsoft Suite, Google Suite, Point of Sales systems, and reservation booking platforms
Ability to perform business math and simple business accounting
Ability to lift and move 30lbs.
Ability to perform standard tasks that are related to retail operations including but not limited to, bending, twisting, and climbing ladders/step stools.
Ability to stand and walk for prolonged periods of time.
Organized and detail-oriented
Strong verbal and written communicator
Effective leader and delegator
Passionate about Food & Beverage
Organized
Thorough

Responsibilities

Directly manage a BOH Team and oversee daily BOH operations
Familiarize themselves with all menu items to ensure they and their teams can execute each item flawlessly according to recipe to surpass all expectations.
Complete any administrative tasks assigned by the F&B General Manager, which may include but are not limited to inventory management, cost analysis, and labor scheduling/control
Ensure all Food Safety Laws & Requirements are met in the kitchen and storage areas.
Oversee the execution of all orders sent to the kitchen.
Provide continuous training and development of all kitchen and Back-of-House staff.
Partner with F&B General Manager and Front of House Manager to ensure there is adequate staffing and resources available to meet business demands.
Effectively communicate any inventory needs, maintenance issues or overall concerns with the F&B Leadership Team
Assist the F&B Leadership Team with housekeeping responsibilities, including but not limited to, dusting, sweeping, collection of trash, and other tasks traditionally associated with standard food & beverage operations.
Assist with inventory counts as business needs require.
Assist with the planning and execution of any on/off-site events, including but not limited to pop-up events, private guest’s events held outside of normal business hours.
Assist in maintaining a safe and organized restaurant, by completing any standard cleaning procedures commonly associated with a food & beverage outpost.
Open & flexible availability, including but not limited to evenings, overnights, and weekends as well as Holidays.
Availability to consistently work weekends, special projects, drops/releases or as the business’ needs require.