Salary/Wage: Commensurate with experience
About the Role
A full-service restaurant in San Francisco is seeking a Kitchen Manager to oversee daily back-of-house operations. The ideal candidate is an experienced leader with a strong background in fish butchery, seafood management, and familiarity with Asian ingredients and cooking techniques. Sushi experience is a plus.
Responsibilities
Manage day-to-day kitchen operations including prep, service, and closing.
Lead, train, and schedule back-of-house staff to maintain high performance and morale.
Supervise fish butchery and seafood handling; ensure proper storage, rotation, and freshness.
Maintain compliance with San Francisco Department of Public Health standards.
Control food costs, labor, and waste to achieve profitability goals.
Oversee inventory management, ordering, and vendor relations.
Collaborate with leadership on menu execution, specials, and process improvements.
Ensure consistency in preparation, plating, and portioning.
Cultivate a positive, respectful, and efficient kitchen culture.
Qualifications
3+ years of experience as a Kitchen Manager, Sous Chef, or equivalent leadership role.
Fish butchery and seafood management experience required.
Familiarity with Asian ingredients and cooking techniques preferred.
Sushi experience is a plus.
Proven ability to lead and train staff in a high-volume environment.
Strong organizational and communication skills.
Experience with kitchen financials, costing, and scheduling systems.
Culinary degree or equivalent practical experience preferred.
Schedule & Benefits
Full-time position, 5 days per week.
Competitive salary/wage commensurate with experience.
Opportunities for growth within an established and respected restaurant group.
Employee dining discounts and other benefits.
How to Apply
Please submit your resume and a brief cover letter outlining your leadership experience and background in fish butchery and seafood management.
