Kitchen Manager

Bear Flag Fish Company•Costa Mesa, CA

44d•$25 - $30•Onsite

About The Position

Bear Flag is looking for an experienced and motivated Kitchen Manager to oversee the daily operations of our fast-casual seafood restaurant. The ideal candidate is an organized, hands-on leader who thrives in a high-volume environment and has a strong background in kitchen management, food safety, and team development. Experience working with fresh seafood is required! The Kitchen Manager is responsible for ensuring efficient kitchen operations, maintaining exceptional food quality, controlling costs, and leading a team committed to delivering outstanding guest experiences.

Requirements

Minimum of 3-5 years of kitchen management or supervisory experience in a high-volume restaurant.
Knowledge of seafood preparation, storage, and quality standards.
Strong knowledge of food safety, sanitation, and proper seafood handling procedures.
Proven ability to lead and motivate a diverse kitchen team.
Experience with inventory management, ordering, food costing, and labor scheduling.
Excellent organizational, communication, and problem-solving skills.
Ability to multitask and make sound decisions in a fast-paced environment.
Flexible availability, including evenings, weekends, and holidays.

Nice To Haves

Food Manager Certification (ServSafe or equivalent) preferred.
Experience managing kitchen performance metrics and labor budgets.
Strong attention to detail and commitment to consistency.
Ability to train new employees and develop future kitchen leaders.
Experience using restaurant inventory, scheduling, and point-of-sale systems.

Responsibilities

Manage all daily back-of-house operations in a fast-paced, high-volume kitchen.
Supervise, train, coach, and develop kitchen staff while promoting teamwork, accountability, and a positive work environment.
Ensure consistent execution of recipes, portion control, food presentation, and quality standards.
Maintain speed of service without compromising food quality or safety.
Oversee inventory, ordering, receiving, and proper storage of seafood and all kitchen products.
Monitor food costs, labor costs, and kitchen productivity to meet financial goals.
Minimize waste through proper inventory rotation, portion control, and efficient kitchen practices.
Ensure compliance with all local health department regulations and food safety standards.
Maintain a clean, organized, and safe kitchen environment at all times.
Conduct daily line checks and ensure all stations are fully stocked and prepared for service.
Assist with scheduling, staffing, and performance evaluations.
Partner with restaurant leadership to improve operations, guest satisfaction, and team performance.
Address kitchen equipment maintenance needs and coordinate repairs when necessary.