Kitchen Operations Manager

2 weeks ago


Long Beach, California, United States 555 East Full time

At 555 East American Steakhouse, we pride ourselves on delivering exceptional dining experiences in a vibrant atmosphere. As we continue to innovate and enhance our offerings, we are seeking a dedicated Executive Chef to lead our culinary team.

What We Offer for the Executive Chef Position:

  • Competitive Compensation: $105,000 - $125,000 based on experience, plus performance bonuses
  • Paid Time Off and Sick Leave
  • Dining Discounts for you and up to five guests
  • 401k Plan with Employer Match
  • Educational Assistance
  • Comprehensive Medical, Dental, Vision, Life Insurance, and Pet Healthcare Savings Account

As the Executive Chef, you will be a key player in our leadership team, collaborating closely with the General Manager. Your role will encompass overseeing kitchen operations, ensuring high standards of food quality, and managing the culinary staff. You will be responsible for maintaining our kitchen's operational integrity, managing inventory, and ensuring financial success.

Joining our team means becoming part of a well-established company known for nurturing talent and promoting from within. You will receive training in financial management, quality control, daily operations, and leadership skills. Our goal is to empower you to reach your career aspirations, whether that involves advancing within our organization or honing your culinary expertise.

Key Responsibilities:

  • Execute opening and closing procedures to ensure a successful day.
  • Develop prep lists for kitchen staff.
  • Oversee food preparation for service periods.
  • Maintain cleanliness and organization in the kitchen and service areas.
  • Identify and resolve any food quality or safety issues.
  • Foster cross-training and professional development among kitchen staff.
  • Lead the introduction of new menu items and seasonal offerings.
  • Manage kitchen staff scheduling based on business needs.
  • Conduct monthly inventory assessments.
  • Collaborate with management on financial performance and responsibilities.
  • Ensure all food items meet company standards for quality and presentation.
  • Inspect dishes prior to serving to guests.
  • Implement corrective action plans for kitchen operations.
  • Participate in the hiring process for kitchen staff.
  • Conduct performance evaluations for kitchen personnel.
  • Engage with guests to address inquiries and special requests.
  • Facilitate training sessions for new staff.
  • Lead regular kitchen staff meetings.

Essential Qualifications:

  • Must be at least 21 years old.
  • Minimum of four years of experience in kitchen management within a high-volume restaurant environment.
  • High school diploma or equivalent.
  • Culinary education preferred.
  • Ability to analyze and interpret financial reports.
  • Proficient in verbal and written English communication.
  • Comprehensive knowledge of cooking techniques and menu item preparation.
  • Physical ability to lift and carry items as required.


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