Kitchen Manager – Status Hollywood
Location: Hollywood, CA
Reports to: General Manager
Caribbean / Jamaican Cuisine
Position Overview
The Kitchen Manager (KM) is responsible for overseeing all back-of-house (BOH) operations at Status Hollywood. This role ensures that the kitchen runs efficiently, safely, and profitably while upholding the brand’s commitment to bold flavors, consistent quality, and elevated guest experiences. The KM will lead, train, and inspire the culinary team while maintaining high standards for food preparation, presentation, sanitation, and cost control.
Key Responsibilities
Operations & Execution
Supervise daily kitchen operations, ensuring smooth service flow across prep, line, and expo stations.
Maintain consistency in food quality, taste, and presentation according to brand standards.
Monitor food preparation to ensure compliance with recipes, portioning, and plating guidelines.
Oversee ordering, receiving, and storage of all kitchen products to maintain freshness and minimize waste.
Team Leadership
Recruit, train, schedule, and manage BOH staff, fostering a culture of accountability, respect, and teamwork.
Conduct regular line checks and team briefings to ensure readiness before service.
Coach and develop culinary staff through ongoing training and performance feedback.
Enforce compliance with all health, safety, and sanitation regulations.
Financial & Cost Management
Monitor kitchen labor schedules to maintain cost-effective staffing levels.
Manage food cost, inventory control, and waste reduction to meet budget targets.
Collaborate with management on menu engineering, seasonal updates, and cost optimization.
Health, Safety & Compliance
Enforce strict adherence to food safety protocols (HACCP, ServSafe, etc.).
Ensure proper maintenance and cleanliness of kitchen equipment and facilities.
Conduct regular inspections to guarantee compliance with city and state health codes.
Collaboration
Work closely with the General Manager and FOH leadership to deliver seamless guest experiences.
Partner with ownership/management on menu development, specials, and activations.
Support special events, catering, and private dining with proper execution and planning.
Qualifications
Minimum 3–5 years of BOH leadership experience in a high-volume, full-service restaurant.
Proven ability to manage food and labor costs while driving consistent quality.
Strong leadership, organizational, and communication skills.
Culinary training or equivalent work experience preferred.
ServSafe Manager Certification (or ability to obtain).
This job required at minimum, a 45hr work week
Compensation: $67k-$75k DOE, Quarterly bonus structure
