Kitchen Manager

Bowlero•West Covina, CA

23h•Onsite

About The Position

Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They’re the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. This role involves managing the kitchen operations in a fast-paced, high-volume entertainment environment, including menu adherence, financial management, event execution, staff management, quality control, and sanitation compliance.

Requirements

Experienced Kitchen Manager with a highly developed sense of customer service
Great interpersonal/communication skills
High-level of profit and loss capability
Accountability for your team
Organizational skills
Experience in high-volume retail, entertainment, hospitality, or restaurant venue required
Current ServSafe certification is required

Nice To Haves

Bachelor’s or culinary degree preferred
Experience preparing banquet style events
ServSafe instructor certification or ability to be certified is preferred
Experience prepping catered events or presenting food for other special events is desirable

Responsibilities

Adhere to the company’s mandated F&B menu and purchasing programs
Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary
Plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed
Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume
Recruit, hire, train, and retain a rock star kitchen staff
Ensure that product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food
Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations.