Kitchen Manager I

Location: 812 Spectrum Center Dr, Irvine, CA 92618

Pay

Annual base salary range for this role: $72,900 - $105,760. The base salary or hourly wage range will vary based on factors including prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Additional details are available from your recruiter during the hiring process.

Benefits

• Employer contribution for individual and eligible dependents’ medical insurance
• Dental, vision, and life insurance
• Health Savings Account (HSA)
• Commuter spending accounts
• 401(k) plan with company match
• Employee Assistance Program
• Discounts through BenefitHub
• Employee meal discounts
• Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
• Paid Sick Leave (PSL) to care for your health or loved ones
• Quarterly Wellness Days – extra time off to recharge every season
• Opportunities for growth; internal promotions encouraged

About the role

The Kitchen Manager I is responsible for overseeing Prep and Sanitation operations, ensuring quality food production, proper food handling, safety standards, and kitchen cleanliness. The Kitchen Manager I partners with the Kitchen Manager II to ensure back-of-house operations meet or exceed brand standards and guest expectations.

Responsibilities

• Teach and coach Prep and Sanitation teams on brand standards, food safety protocols, and cleanliness expectations.
• Communicate prep priorities and production changes daily, ensuring seamless transitions between shifts.
• Collaborate with the Kitchen Manager II to ensure alignment across kitchen operations.
• Manage daily prep tasks, ensuring accurate production according to PAR sheets and operational needs.
• Validate inventory levels for prep ingredients and sanitation supplies; coordinate ordering as needed.
• Ensure EcoSure and health department protocols are followed, managing sanitation checklists and food rotation logs.
• Validate Prep and Sanitation schedules, ensuring proper coverage for production and dish needs.
• Support the coaching and development of Prep and Sanitation teams, documenting performance and partnering with the AEKM on development plans and corrective actions.
• Participate in interviews for non-exempt line positions (Prep, Sanitation).
• Assist in the onboarding and training of new kitchen team members, focusing on culinary execution and operational excellence.
• Assist the AEKM in planning labor and production schedules based on forecasted sales.
• Support implementation of COGS initiatives through accurate prep yield, waste reduction, and portioning.
• Ensure strict compliance with food safety standards, including proper storage, labeling, and sanitation practices.
• Support execution and follow-up on EcoSure Action Plans, health department inspections, and internal audits.
• Maintain cleanliness and functionality of kitchen facilities, including managing dish and sanitation equipment use and care.

Requirements

• High school diploma or equivalent
• 3+ years culinary experience in casual or upscale casual dining
• 1+ years of culinary lead or supervisory experience preferred
• High level understanding of inventory and ordering processes
• Ability to stand for long periods of time
• Ability to lift 20+ lbs
• Comfortable with being exposed to hot and cold temperatures
• Must be 18 years of age or older and able to provide documentation to work in the United States legally

Employees will be required to perform any other job-related duties assigned by their supervisor.