Kitchen Manager

King's Seafood Company • Laguna Hills, CA

17d • $70,304 - $80,000 • Onsite

About The Position

King's Fish House offers an upscale and polished environment with state-of-the-art equipment in their kitchens. The menus are printed daily and reflect the depth, breadth, and availability of fresh products. The company emphasizes craft cocktails, an extensive wine list, and raw bar offerings, combined with hospitality from the heart. As the Kitchen Manager, you will be partnered with the Executive Kitchen Manager and serve as an integral member of the management team. You will be the expert on kitchen operations, responsible for ordering, troubleshooting variances, developing kitchen staff, maintaining high-quality product, kitchen systems integrity, and the financial well-being of the back of the house. The company is stable with a proven track record of developing successful operators and offers full training in financial acumen, quality assurance, daily operations, and leadership. There are opportunities to learn all aspects of operations, from sophisticated operating systems to managing a product-centric menu and the behind-the-scenes process of creating cutting-edge restaurant designs and concepts. Career paths are driven by individual goals, with the company providing the necessary tools for leadership development. A successful manager is standards-driven, vigilant, shows high integrity, interacts professionally with crewmembers and guests, and takes a positive approach to resolving issues.

Requirements

• Minimum of 21 years of age.
• 2 years experience as a cook supervisor/Manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Benefits

• Competitive Salary $70,304 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k Match
• Education Reimbursement
• Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED