Kitchen Manager/Head Chef

We are currently looking for a Kitchen Manager/Head Chef to oversee our upscale Korean BBQ in LA!

Kitchen Manager/Head Chef Responsibilities:

• Culinary & Operational Leadership: Lead daily kitchen operations, maintain recipe accuracy, ensure dish quality and consistency, and oversee food production during service.
• Team Leadership & Development: Recruit, hire, train, schedule, and mentor back-of-house staff while controlling labor costs and fostering a positive, acCcountable work environment.countable work environment.
• Food Safety & Sanitation: Ensure full compliance with health department regulations, maintain ServSafe standards, enforce proper food storage and temperature controls, and keep equipment clean and maintained.
• Inventory & Cost Control: Manage vendor relationships, ordering, and receiving; conduct regular inventory counts; minimize waste; and keep food costs aligned with target budgets.
• Financial Performance: Work to achieve labor/food cost goals, analyze Prime Cost reports, improve profitability, and assist with budget forecasting.
  • Menu Development & Administrative Duties: Collaborate on seasonal menus and specials, document recipes, manage staff schedules, review labor reports, and communicate with front-of-house management and executive leadership.

Kitchen Manager/Head Chef Requirements:

• Experience:
  • Minimum 5+ years of kitchen management experience.
• Skills & Knowledge:
  • Strong leadership, team-building, organizational, and communication skills.
  • Deep understanding of food costing, inventory control, and labor management.
  • Knowledge of health department regulations and food safety protocols.
  • Ability to thrive under pressure in a fast-paced environment.
• Preferred Qualifications:
  • Knowledge/experience in Korean or Asian cuisine, as well as hot kitchen and grill experience.
  • ServSafe Manager Certification.
  • Culinary degree or equivalent professional training.

Kitchen Manager/Head Chef Compensation:

• Competitive base salary ($90,000 – $100,000) plus tip-sharing/bonus potential.
• Great benefits!
• Opportunity to lead a premier culinary team in a growing, high-profile Asian dining group.