The Kitchen Manager is responsible for helping run the back of house smoothly. This includes working on the line or with prep when needed, training kitchen staff, managing inventory and food orders, and making sure the kitchen stays clean and organized.
Starting at $24 an hour, can go up based on experience
The restaurant is only open for dinner from 4pm-9pm.
Around 25-30 hours a week.
Key Responsibilities:
-Step in to help with prep or line cooking as needed
-Train and support new and current kitchen staff
-Monitor inventory and place food and supply orders
-Ensure proper food handling, storage, and cleanliness
-Keep the kitchen running efficiently during service
-Communicate with front-of-house and management as needed
Requirements:
- Prior kitchen experience, including working the line
-Strong communication and leadership skills
-Reliable, organized, and able to multitask
-Knowledge of food safety and sanitation practices
Email your resume or Text me your name and your experience / Navi - (909) 303-0501/
