Kitchen Manager

Luna Grill•Chula Vista, CA

About The Position

The Kitchen Manager is a working leadership role in Luna Grill’s fast-casual restaurant environment. The manager works alongside the back-of-house team, cooking, coaching, and solving problems in real time while owning kitchen operations, including food quality and safety, inventory, food costs, scheduling, and team training. The role requires regular work on the line rather than desk-bound or banquet-style management. Luna Grill describes itself as a fast-growing, people-first brand focused on culture, standards, teamwork, hospitality, and developing its team members. The company reports growth across Southern California, Arizona, and Texas, with further expansion planned, and highlights a supportive team culture and strong guest reviews.

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 and Spanish required.
At least 18 years of age.
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 Microsoft Office, Dayforce, Sysco, or similar systems.
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 across kitchen stations, including grill, flattop, fryer, and line, to maintain food 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.
Own back-of-house operations, including food quality and safety, inventory, food cost, scheduling, and training the kitchen team to prepare Luna Grill recipes consistently.