A Japanese restaurant in Los Angeles, California is seeking a Kitchen Manager to join their team.
<Job Summary>
We are seeking an experienced and dynamic Kitchen Manager to oversee daily operations in our fast-paced, high-quality food service environment. The ideal candidate will have strong leadership skills, hands-on culinary expertise—particularly in Japanese cuisine and sushi—and a passion for operational excellence. This role is responsible for managing kitchen staff, ensuring food safety and compliance, controlling inventory, and maintaining efficient workflows while fostering a positive and disciplined kitchen culture.
<Responsibilities>
・Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring consistent quality and execution
・Manage and supervise kitchen staff, including hiring, onboarding, training, scheduling, coaching, and performance evaluations
・Lead kitchen operations with a strong understanding of Japanese cuisine and sushi preparation, ensuring authenticity and quality standards
・Maintain inventory control by monitoring stock levels, placing orders, reducing waste, and managing food costs
・Ensure full compliance with food safety, sanitation, and health regulations, including HACCP standards
・Implement and enforce proper food handling, storage, and cleanliness procedures across all kitchen areas
・Utilize Aloha POS for accurate order flow, communication with front-of-house, and operational efficiency
・Coordinate closely with front-of-house leadership to ensure smooth service flow during lunch and dinner shifts
・Assist with menu execution, recipe adherence, costing, and budgeting to support profitability goals
・Conduct regular staff training focused on culinary techniques, food safety, and operational standards
・Monitor kitchen productivity and implement process improvements to increase efficiency and consistency
・Address guest feedback professionally and promptly in collaboration with management
・Ensure compliance with California labor laws, including meal and rest break requirements, premium pay, and proper shift management
＜Requirements＞
・Proven experience as a Kitchen Manager, Sous Chef, or similar leadership role in a restaurant environment
・Experience with Japanese cuisine and/or sushi is required
・Strong working knowledge of Aloha POS
・Solid understanding of California employment laws, including meal breaks, rest breaks, premium pay, and scheduling compliance
・Demonstrated leadership experience managing, training, and developing kitchen teams
・Strong knowledge of inventory management, food costing, and waste control
・Thorough understanding of food safety regulations, sanitation standards, and HACCP compliance
・Ability to manage high-volume shift operations while maintaining quality and safety standards
・Excellent organizational and multitasking skills in a fast-paced environment
・Strong communication skills and the ability to work collaboratively with cross-functional teams
・Previous restaurant or hospitality management experience required; Assistant Kitchen Manager or Sous Chef experience preferred
【Keywords】
・Kitchen Manager
・Restaurant Industry
・Japanese Cuisine
| Employment Status | Full time |
| Position | Kitchen Manager |
| Language | English |
| Working Hours | Evening shift includes |
| Salary | $80,000~$95,000(Depends on experience) |
| Benefit | Health insurance, Vision insurance, Dental insurance Paid time off 401(k) 401(k) matching Employee discount |