Kitchen Operations Manager

Benefits

• 401(k)
• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Free food & snacks
• Free uniforms
• Health insurance
• Paid time off
• Parental leave
• Training & development
• Vision insurance
• Wellness resources

About the role

Restaurant 604, founded in 2016, offers the best waterfront dining experience for military families, local residents, and visitors. With nearly 300 team members, it's one of Hawaii's largest locally-owned restaurant operators. The Kitchen Operations Manager (KOM) oversees kitchen operations, manages labor, and ensures compliance with policies and health regulations.

Responsibilities

• Serve as the direct supervisor for dishwashers and line cooks
• Lead kitchen operations during assigned shifts
• Direct, prioritize, and oversee kitchen staff
• Manage labor deployment within established budgets
• Make real-time labor adjustments
• Coach, train, and evaluate kitchen staff
• Recommend disciplinary action and terminations
• Participate in interviewing, onboarding, and development of back-of-house employees
• Own and lead the kitchen inventory control and reconciliation process
• Place and manage food, produce, and supply orders
• Reconcile invoices, verify deliveries, and resolve discrepancies
• Maintain food cost, waste, and inventory levels
• Ensure compliance with company policies, food safety standards, and health regulations
• Work alongside the kitchen team in a leadership, training, and support capacity

Qualifications

• Must be at least 18 years old
• High School Diploma or equivalent required
• Minimum of 3 years’ experience as a Line Cook, Lead, Supervisor, or equivalent role
• Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures
• Proven ability to lead and manage kitchen staff effectively
• Familiarity with industry best practices and food safety standards
• Working knowledge of computer systems, including G-Suite, restaurant management software, and POS systems
• Strong communication skills; must be able to read, write, and communicate clearly in English
• Basic math skills, including units of measurement and recipe calculations
• Strong teamwork and collaboration skills, including effective interaction with front-of-house staff
• Passion for food service, hospitality, and guest satisfaction
• Demonstrated ability to exercise independent judgment within established policies and budgets