Kitchen Manager

Luna Grill•Stevenson Ranch, CA

7d•Onsite

About The Position

Luna Grill is hiring hands-on Kitchen Managers for opportunities in California, Texas, and Arizona. This is a working leadership role in a fast-casual kitchen: the Kitchen Manager works alongside the team on the line, cooking, coaching, and solving problems in real time to maintain standards for speed, quality, and hospitality. The role includes leading and developing back-of-house employees, supporting daily kitchen operations, and maintaining food safety, sanitation, inventory, cost, and labor-law compliance. The position offers a competitive hourly rate that varies by region and market, guaranteed overtime for a 50-hour workweek, and quarterly performance bonuses. Luna Grill describes its culture as people-first and rooted in teamwork, respect, hospitality, training, and internal career growth.

Requirements

3–5 years of restaurant or back-of-house experience in a fast-casual or quick-service environment.
Management experience required.
Comfort working the line daily alongside the team; this is not a desk-bound or banquet-style leadership role.
Bilingual English/Spanish skills required.
Must be at least 18 years old.
Strong leadership, communication, and organizational skills.
High standards for food quality, cleanliness, and presentation.
Ability to multitask, solve problems, and lead under pressure.
Knowledge of food safety, sanitation, and kitchen operations.
Experience with systems such as Microsoft Office, Dayforce, Sysco, or similar.
Food Handler or ServSafe certification required.

Responsibilities

Lead, train, and mentor back-of-house team members, including new hires, by working alongside them.
Assign shifts, stations, and daily tasks to keep kitchen operations moving.
Coach performance, provide real-time feedback, and support corrective actions.
Foster a positive, professional, safety-focused kitchen culture.
Lead and participate in team meetings and training sessions.
Work at kitchen stations such as the grill, flattop, fryer, or line to maintain quality and speed during peak periods.
Ensure every plate meets Luna Grill standards.
Maintain food safety, sanitation, and hygiene practices.
Complete required audits, logs, and operational checklists.
Support catering orders, special events, and operational planning.
Manage inventory, stock levels, and product rotation using FIFO.
Control food and labor costs through planning and execution.
Monitor equipment condition and report maintenance needs.
Ensure compliance with labor laws, meal and rest breaks, and safety policies.