Senior Kitchen Manager (West Hollywood, CA)

US-CA-West Hollywood
4 weeks ago
# of Openings
BOH - Kitchen


The purpose of a Senior Kitchen Manager is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. All employees working in the kitchen are under the authority of the Chef de Cuisine and will perform food preparation duties and responsibilities on a daily basis. It is the duty of the Senior Kitchen Manager to make sure the kitchen and the surrounding areas are kept clean and sanitized. The Senior Kitchen Manager is responsible for overseeing the inventory and ordering inventory to make sure that the proper levels of inventory are maintained and stocked. Many times the Senior Kitchen Manager will be called upon to be a working manager, which is leading by example. He or she will need to plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis.


  • Adherence to all company policies as stated in the employee handbook.
  • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
  • Daily high cost perpetual inventory
  • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
  • Food COGS
  • Follow order guides and understand F&O quality & pricing standards
  • Review prior weeks labor to find areas of opportunity
  • Forecasting revenue for labor scheduling (with Store Director of GM)
  • Schedules (coverage and costing)
  • Daily and Weekly Food purchases
  • Daily and Weekly Labor (dollars and percentage)
  • New hire & Termination procedures
  • Food par levels
  • Par levels on Plateware and communicate with FOH
  • Budget knowledge of all purchases (small wares, linen and paper goods)
  • R & M companies
  • Dish machine and chemical company
  • Employee injury reports
  • Weekly management meetings
  • Pre-Shifts with staff
  • Daily food inventory and ordering
  • Labor management
  • Overtime monitoring
  • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
  • Product Rotation adheres (FIFO)
  • Food quality and specification
  • Recipe adheres
  • Line checks
  • Organization of back of house (storage, prep, line and dish areas)
  • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
  • Line of sight and attention to detail
  • Teamwork and training
  • Must have prior NYC fine dining experience, high volume preferred;
  • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the
  • Restaurant's specifications and commitment to quality
  • Weekly Inventory
  • Must have good communications skills
  • Involved in events and menu changes and launches
  • Temp logs monitoring
  • Kitchen opening and closing procedure
  • Managerial skills of an entire BOH
  • Act as chef de cuisine and take over responsibilities when Chef not in house


  • Good listening and verbal communication skills
  • Must be alert to staff and guest needs
  • Must possess strong leadership abilities
  • Must be able to stand for 9 to 10+ hours
  • Ability to teach and train others
  • Must be able to lift 50 pounds
  • College degree/Culinary school degree preferred, but not necessary
  • Minimum 4-6 years in a kitchen managerial role in a fast-paced, high-volume restaurant
  • Must have computer knowledge (Excel, Windows, POS, etc.)


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