Kitchen Manager

King's Seafood Company•San Jose, CA

1d•Onsite

About The Position

King's Fish House, part of the family-owned King's Seafood Company since 1945, is a Southern California-based restaurant known for its upscale and polished environment. The kitchens feature state-of-the-art equipment and daily printed menus reflecting fresh products. The company emphasizes craft cocktails, an extensive wine list, and raw bar offerings, combined with hospitality. The Kitchen Manager role is a high-standard leadership position, serving as an ambassador of the product and executor of hospitality, partnered with the Executive Kitchen Manager. This integral management team member will be an expert in kitchen operations, including ordering, troubleshooting variances, and developing kitchen staff (line cooks, prep cooks, dishwashers). Responsibilities include maintaining high-quality products, ensuring the integrity of kitchen systems, and managing the financial well-being of the back of the house. New hires join a stable company with a proven track record of developing successful operators over 30 years, receiving full training in financial acumen, quality assurance, daily operations, and leadership. The role offers opportunities to learn sophisticated operating systems, manage a product-centric menu, and understand cutting-edge restaurant design. Career paths are goal-driven, with tools provided for leadership development. A successful Kitchen Manager is standards-driven, vigilant, demonstrates high integrity, and interacts professionally with crewmembers and guests, taking a positive approach to issue resolution.

Requirements

Minimum of 21 years of age.
2 years experience as a cook supervisor/Manager.
High school graduate.
Any formal culinary training.
Ability to analyze and participate in financial planning.
Ability to communicate verbal and written English with Guests, management and co-workers.
Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
Ability to lift up to 40 lbs., 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Responsibilities

Complete opening and closing duties as assigned to set up the day for success.
Creating prep lists for all kitchen crew.
Support the preparation of all food items for meal period and next service.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
Develop all kitchen crew for cross training and promotion.
Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
Supports the corrective action plans for kitchen.
Participates in interviews and selection of new kitchen crew.
Interacts with Guests - table visits, complaints, special requests.
Participates all kitchen crew meeting.