Kitchen Manager

Barcade Llc•Los Angeles, CA

13d•$78,000 - $82,000•Onsite

About The Position

At Barcade®, the Kitchen Manager leads all back-of-house operations as both a working chef and a team leader. This role is responsible for delivering consistent, high-quality food while maintaining strong standards for safety, cleanliness, and execution. Our Kitchen Managers are present, organized, and hands-on in the kitchen. You'll be supporting the line, guiding the team, and ensuring service runs smoothly. You’ll be expected to maintain standards and lead effectively during high-volume service, where consistency, speed, and communication all matter at once. You’ll be trusted to manage costs, develop your staff, and uphold culinary standards. This is an exempt leadership role involving supervision of employees, management of kitchen operations, and the exercise of independent judgment on operational decisions.

Requirements

A minimum of 3+ years of experience as a kitchen manager in a high-volume setting
Ability to lead in a fast-paced, ticket-driven kitchen during nights, weekends, and holidays
Strong leadership experience including staff supervision, scheduling, and performance management
Proficiency in line work, prep, station setup, and recipe execution
Experience with inventory management, vendor communication, and cost control
Knowledge of local food safety regulations, inspections, and cleaning protocols
Ability to perform the essential functions of the role, including remaining on your feet for extended periods and lifting up to 60 lbs, with or without reasonable accommodation
Strong interpersonal and communication skills across teams and departments
ServSafe Food Manager Certification (or ability to obtain within 30 days of hire)

Responsibilities

Provide hands-on leadership in the kitchen, supporting the line and expo during peak service
Track food and labor costs, monitor breakage/spoilage, and support location financial goals
Conduct weekly and monthly inventory counts; monitor spoilage, waste, and beer usage in recipes
Verify delivery quality and accuracy, sign off on invoices, and resolve discrepancies with vendors
Ensure health department compliance and daily sanitation standards
Enforce storage and safety protocols, including proper footwear, lifting, and hygiene practices
Maintain recipe consistency and help develop specials in coordination with the Culinary Director
Build BOH schedules based on business volume and labor targets
Hire, train, coach, and lead a high-performing kitchen team
Deliver timely coaching and feedback to staff; escalate performance issues to GM as needed
Partner with FOH and the GM to align on events, prep, communication, and execution
Ensure consistent communication across kitchen staff and between front- and back-of-house teams