Kitchen Manager

Luna Grill•Laguna Hills, CA

10d

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: Kitchen Managers cook, coach, and solve problems alongside the team rather than managing from a desk. They lead the back-of-house team and support speed, quality, food safety, and hospitality throughout each shift. The role has a 50-hour workweek with guaranteed overtime; compensation varies by region and market.

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.
Bilingual English/Spanish proficiency required.
Minimum age of 18.
Strong leadership, communication, and organizational skills.
High standards for food quality, cleanliness, and presentation.
Ability to multitask, problem-solve, 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 any kitchen station, including grill, flattop, fryer, and 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.