Kitchen manager jobs in Fontana, CA - 2,982 jobs

Confidential | Southern California (On-site) Who Should NOT Apply This role is not a fit if you: Prefer a corporate or desk-based leadership role Lack direct aerospace or defense manufacturing and machining experience Have not personally owned P&L and execution accountability Are seeking a turnaround, roll-up, or short-term transformation type role Are uncomfortable leading a small, technically demanding shop hands-on Why You Should be Interested in this Role This is a rare opportunity to step into a GM site leadership role with full P&L ownership for a highly specialized aerospace and defense precision machining business operating in a mission-critical, high-accountability environment. The company is a single-site precision CNC job shop producing complex, tight-tolerance components for demanding aerospace and defense applications. The operation is technically sophisticated, asset-intensive, and built around advanced multi-axis machining where execution discipline, quality, and delivery reliability are non-negotiable. This is not a turnaround. The business is stable, well-run, and trusted by long-standing customers. The mandate for the incoming GM Site Leader is to stabilize and protect what already works, strengthen operating systems and leadership depth, improve asset utilization, and position the business for disciplined growth! This role is best suited for a hands-on, “A-level” operator who enjoys being close to the shop floor, understands the stakes of aerospace execution, and can lead confidently in a small-company, ownership-oriented environment. Company: Confidential Position: GM Site Leader Location: Orange, Ca - Southern California (On-Site) Reporting: Chief Operating Officer (Platform / Holding Company) What You Will Own in this Key Leadership Role (end-to-end) Site Leadership & Operational Execution Own full responsibility for all site operations including machining, quality, maintenance, engineering, planning, and materials Learn shop operations quickly and establish credibility through visible, hands-on leadership Install and sustain tiered daily and weekly management routines with clear KPIs across Safety, Quality, Cost, and Delivery Drive disciplined scheduling, WIP control, and job costing visibility in a high-mix CNC job shop environment Quality, Compliance & Risk Focus Lead and continuously strengthen aerospace quality systems and compliance requirements Ensure audit readiness, document discipline, and a zero-defect mindset across the organization Drive root-cause problem solving and corrective action with urgency and accountability Customer Relationship Focus Serve as the senior executive interface for key aerospace and defense customers Protect customer trust through transparent communication and consistent execution Balance customer commitments with internal capacity, risk, and profitability considerations Asset Utilization, Maintenance & Capex Improve utilization of underloaded advanced CNC assets through scheduling discipline, workforce deployment, and process improvement Strengthen preventive maintenance, TPM, and equipment reliability to improve uptime and throughput Propose and execute ROI-positive capex aligned with capacity expansion, capability enhancement, and risk mitigation Lean & Continuous Improvement Leadership Lead Lean as a management system, not a tool deployment Deploy 5S, standard work, visual management, SMED, TPM, and daily problem solving to drive measurable SQCD improvement Build a culture of accountability, ownership, and continuous improvement People Leadership & Bench Strength Build trust and credibility with a skilled, technical workforce Develop front-line leaders and reduce key-person dependency Install clear roles, expectations, and accountability across the organization Lead by example with a strong floor presence and high personal energy Business & Financial Management Own full P&L responsibility including pricing discipline, labor productivity, margin performance, working capital, and inventory Establish a disciplined operating review cadence with ownership and the board Partner closely with ownership on strategy, capital allocation, and pacing of growth Role CTQs (Critical to Quality) Zero quality escapes; audit-ready at all times Consistent on-time delivery for mission-critical programs High utilization and reliability of advanced CNC assets Strong retention of critical technical talent Credible, calm executive presence with customers, employees, and ownership Position Critical to Quality + Success (CTQ+S): Technical Requirements Education Bachelor's degree in Engineering, Manufacturing, Operations, or Business prefered MBA or advanced technical degree a plus Experience Typically 10-20+ years of progressive responsibility in aerospace or defense precision machining Prior site-level P&L ownership in a small to mid-sized machining environment Deep experience with tight-tolerance CNC machining, complex parts, and advanced multi-axis equipment Demonstrated success operating high-accountability, customer-critical manufacturing environments Strong familiarity with aerospace quality systems and compliance expectations Proven ability to improve utilization, throughput, and operating discipline Functional Skills Strong command of job shop operations, scheduling, and job costing systems Solid financial acumen including pricing, quoting, margin management, and capex ROI Pragmatic, results-driven use of Lean and continuous improvement tools Comfort with KPIs, dashboards, and data-driven management Position Critical to Quality + Success (CTQ+S): Leadership & Behavioral Profile This Small Shop Environment Requires Hands-On Floor Leadership Engages directly with machinists and supervisors Leads through credibility, presence, and action Ownership Mindset Thinks and acts like an owner Disciplined with capital and serious about risk Change Leadership Without Disruption Improves systems and discipline without destabilizing what works Brings people along through clarity, consistency, and accountability High Energy, High Accountability Comfortable operating at a fast pace in a small-company environment Able to orchestrate multiple priorities under pressure Deep Alignment With Long-Term Focus Values durability, quality, and reliability over short-term wins Sees Lean as a leadership philosophy, not a program Compensation & Relocation Competitive base salary with performance-based bonus Long-term incentive alignment potential Relocation considered for exceptional candidates - High preference for Local talent Daily On-site leadership required

Maruwa America Corp. is seeking a highly motivated General Manager of Administrative Department to join our dynamic team based in Santa Ana, CA. This role focuses on administration of Maruwa America Corp. with engagement at corporate finance, human resources locally, office management and other daily administrative routines. Key responsibilities: Finance: -Oversee unit-level accounting operations -Prepare and submit reports to the parent company -Manage accounts receivable and ensure timely collection -Monitor and control budget versus actual performance -Conduct business performance evaluations -Exercise control over personnel-related expenses -Manage and optimize cash flow -Monthly/Annually book closing -Daily A/P Processing and biweekly payroll processing Human Resource: -Drive organizational improvement initiatives -Develop and implement workforce planning strategies -Administer personnel transfers and staffing adjustments -Conduct employee performance evaluations -Maintain and update compensation structures and salary tables -Maintain employee's Time and attendance -Keep up with Fed & State required Training General Affairs Responsibilities: -Establish, update and enforce internal regulations -Communicate official decisions and directives across the organization -Manage and safeguard company assets -Provide administrative and clerical support -Assessment and guidance on the company's compliance status -Overview Inside Sales's activities Other Responsibilities: -Oversee all administrative functions related to the management department of the local subsidiary. Required Qualifications: -Japanese Language- Native Level -Business Administration experience within the US -Management of administration team within the US -Strong communication skills in English both verbal and written -Excellent multitasking and time management skills in fast-paced environment -Willingness to travel within the US and infrequent travel internationally. Preferred qualification: -Finance background -Accounting background Employer Information: Company name: Maruwa America Corp. Address: 200 E. Sandpointe Ave. Suite 525 Santa Ana, CA 92707 Working hours: Monday to Friday Holidays: Saturday, Sunday, Public and Company Holidays Benefits: - 401K after 6 months -Flexible Spending Account (FSA) Medical and Dependent Care -10 paid vacations for the first year -19 plus paid holidays per policy -Sick time leave -Maternity/Parental leave Insurance: Medical, Dental, Vision Life and AD&D Insurance. Remuneration: US$95,000-120,000/annually This is on-site position ★★ ★日本語版の履歴書及び職務経歴書（PDF式）を送付して下さい★★★

Job Description King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Executive Kitchen Manager: Competitive Salary: $90,000 - $100,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Kitchen Managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Kitchen Manager, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EKM with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Kitchen Manager Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M) High school graduate. Any formal culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $26.00 to $30.00. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Job Description Kitchen Manager Compensation: $70,000 to $90,000 annually Plus Bonus A well-established and high-volume bakery and café concept is seeking an experienced Kitchen Manager to lead back-of-house operations. This is a full-time leadership role ideal for a hands-on manager who thrives in a fast-paced environment and has a strong background in scratch kitchens, food production, and team development. Key Responsibilities: Oversee daily kitchen operations, including food prep, production, inventory, and sanitation Lead and train a team of cooks, prep staff, and dishwashers to uphold high standards Maintain food safety and quality standards in accordance with local health regulations Manage scheduling, labor costs, and kitchen efficiency Partner with front-of-house leadership to ensure seamless service and guest satisfaction Support seasonal menu changes, large batch production, and high-volume service periods Ideal Candidate Will Have: 3+ years of kitchen management experience, preferably in a bakery, café, or casual dining environment Strong leadership and communication skills Working knowledge of food safety protocols and kitchen equipment Ability to manage and motivate teams in a fast-paced setting Comfortable with hands-on supervision, coaching, and mentoring Benefits Include: Competitive salary range ($70K to $90K DOE) Health, vision, and dental insurance Paid vacation, holidays, and sick leave 401(k) retirement plan Employee discounts and flexible scheduling Supportive and collaborative work environment This is a great opportunity for a passionate culinary leader who is looking to join a growing company with long-term potential.

Chef/kitchen manager looking to find a chef with previous management experience. Looking for experience in the following; scheduling, labor management, weekly specials development, purchasing control, computers/email, ordering, inventory, recipe development, bi-lingual in Spanish is a plus, and a current Manager serve safe certification. Individuals will be required to hit certain financial goals on a weekly basis. This is a full-time salary position with benefits. The salary range will be based on experience 45-55k with the opportunity to make additional based on achiving bonus program. The chef must be punctual, hard-working, honest, great communicator, natural leader, great attitude, team-oriented, quick learner, enthusiastic, willing to work the line under certain circumstances, and able to multi-task.

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Kitchen Manager: Competitive Salary $66,500 - $80,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k Match Education Reimbursement Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets! Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Kitchen Manager, you will be partnered with the Executive Kitchen Manager and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Participate and lead roll out programs to the menu, seasonal items, and recipe changes. Supports the corrective action plans for kitchen. Participates in interviews and selection of new kitchen crew. Interacts with Guests - table visits, complaints, special requests. Participates all kitchen crew meeting. Essential Skills/Experience: Minimum of 21 years of age. 2 years experience as a cook supervisor/Manager. High school graduate. Any formal culinary training. Ability to analyze and participate in financial planning. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Company Summary: Established in 1996 in San Diego, California, Ballast Point has earned a reputation for innovation, quality, and a passion for the craft. Our brewery not only excels in creating world-class beer, but also in fostering a vibrant and inclusive culture. We value teamwork, creativity, and a dedication to quality that extends to every aspect of our operation. If you are passionate about craft beer, innovation, and want to be a part of a dynamic company with a storied history, Ballast Point Brewing Company is the perfect place to embark on a rewarding career journey. Join us as we continue to push the boundaries of brewing excellence and make a lasting impact in the world of craft beer. Position Summary: Our Kitchen Manager supports the General Manager to an appropriate level of standard. They train, develop, motivate and maintain great working relations with staff. To aide in supplying staff with a safe and respectable work environment. Key Responsibilities - Assist overseeing daily kitchen operations. - Ensure the highest standards of food quality, presentation, and hygiene. - Supervise kitchen staff, providing guidance and training as needed. - Assist in menu planning, inventory management, and cost control. - Maintain a clean, organized, and safe kitchen environment. - Handle customer inquiries and feedback with professionalism What You'll Need: - Proven experience in a supervisory role within a kitchen. - Strong understanding of kitchen operations and food safety standards. - Excellent leadership and communication skills. - Ability to work in a fast-paced environment and manage multiple tasks. - Culinary degree or relevant certification is a plus. - Flexible schedule, including availability on weekends and holidays. Salary: $70,304-$78,000 The Perks Benefits for full-time staff: Medical, dental, vision, 401(k), FSA/HSA, and Life & Disability Access to a network of free therapists, up to 8 visits, through our Employee Assistance Program for you and your family Ample vacation time to do the things you love outside of work 10 paid holidays Work Environment: The work environment is fast-paced and demanding in a bar/restaurant setting with a loud noise level, high level of activity, and near others. The environment can range in temperatures from hot to cold and occasionally work in and out of refrigerated environments with slippery floors. Ballast Point is an equal opportunity employer and will not tolerate discrimination against any employee or applicant seeking employment on the basis of race, color, religion, creed, sex, national origin, age, disability, sexual orientation, marital status, public assistance status, veteran status, or any other characteristic protected by law. Please note this Job Description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

$67,000-$75,000 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at *********************************** $67,000-$75,000 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at ***********************************

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Laguna Hills, CA As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Daily pay option available! Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Title: Senior Culinary Manager / Corporate Chef Classification: Exempt full-time Reports to: Head of R&D Director of R&D PURPOSE We are seeking an exceptional Senior Culinary Manager with deep expertise in authentic Mexican and Hispanic cuisine and proven experience in large-scale food manufacturing. This role focuses on developing innovative, scalable food products (refrigerated, no preservatives ready-to-eat proteins, pupusas, tamales, salsas, and other Hispanic-inspired items) that maintain authentic flavors while meeting industrial production requirements, food safety standards, cost targets, and consumer trends. The Senior Culinary Manager also plays an active role in sensory evaluations and product trials to identify opportunities for optimization regarding critical authentic product attributes. The candidate is eager to apply the Culinary expertise in a fast-paced, entrepreneurial setting where innovation fuels growth. The ideal candidate brings 10-15+ years of hands-on culinary experience, preferably within a multinational CPG food company, with a strong background translating high-end restaurant techniques into consistent, high-volume manufacturing processes. DUTIES Some of the duties of this position are those described below. This job description does not state or imply that the duties listed are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested by management. Lead the development of new Mexican and Hispanic-inspired food products from concept to full-scale production, including recipe formulation, ingredient selection, and flavor profiling. Adapt traditional Mexican/Hispanic recipes for industrial manufacturing while preserving authenticity, texture, taste, and cultural integrity. Design and execute experiments to develop product formulas, prototypes, and finished products that align with targeted product profiles across various formats. Collaborate with food scientists, engineers, quality assurance, and production teams to optimize formulations for scalability, shelf-life, cost efficiency, and nutritional compliance. Conduct bench-top trials, sensory evaluations, and iterative refinements to ensure products meet quality, food safety (HACCP, FDA, USDA), and performance standards. Source and evaluate authentic ingredients, spices, and suppliers suitable for large-volume production while controlling costs and ensuring consistent supply. Stay current with Mexican/Hispanic culinary trends, consumer preferences, regional variations, and global fusion opportunities to drive product innovation. Develop and document standardized manufacturing recipes, procedures, and specifications for production handoff. Participate in cross-functional teams for product launches, cost reduction projects, and continuous improvement initiatives. Train production staff and R&D team members on authentic preparation techniques and quality expectations. Collaborate with Marketing and Sales teams to support new product presentations and generate new business opportunities. Study and implement methods to improve product attributes such as flavor, color, texture, nutritional value, and shelf stability. Enforce employee safety protocols in alignment with company policies and OSHA standards. Specific Skills and Abilities Required Strong knowledge of the consumer food marketplace, including emerging food trends and innovation drivers. Proven expertise in Culinary and food technology with the ability to develop and commercialize products under tight deadlines in a fast-paced environment. Exceptional multitasking, project management, and organizational skills. Excellent written and verbal communication skills; Spanish language proficiency is a plus. Working knowledge of USDA organic processor practices and compliance standards. Adherence to all state and federal food manufacturing regulations, including food safety requirements, Good Manufacturing Practices (GMPs), and other standard industry protocols when operating in manufacturing environments. EDUCATION/EXPERIENCE Culinary Expertise - Minimum 10-15 years of professional experience as a chef, with deep specialization in authentic Mexican and broader Hispanic/Latin American cuisines (regional knowledge of Mexico, Central/South America, and Caribbean influences highly preferred). Manufacturing Experience - Proven track record (minimum 8-10 years) working in food manufacturing, industrial kitchens, co-packing, or large-scale food production environments. Experience scaling restaurant-quality recipes for mass production is essential. Education - Formal bachelor's degree in culinary arts (culinary school degree/diploma preferred); additional certifications in food safety (ServSafe, HACCP), food science, or product development (e.g., Research Chefs Association credentials) are a plus. Technical Skills - Strong understanding of industrial food processes (thermal processing, extrusion, mixing, packaging), ingredient functionality, food chemistry basics, and nutritional labeling. Soft Skills - Creative problem-solver with excellent sensory evaluation skills, attention to detail, strong project management, and the ability to collaborate across departments. Other - Ability to work in a fast-paced, production-oriented environment with travel for National Accounts presentations, supplier visits, trade shows, or co-packer opportunities. Experience with Hispanic food and chilled food is required. D . TOOLS TO BE USED AT WORKPLACE: Computer Printer Tent Microwave Grill Kitchen Utensils Scale Physical Requirements (All requirements are subject to possible modification to reasonably accommodate individuals with a disability.) Physical activities of this position. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balance exceeds that needed for ordinary locomotion and maintenance of body equilibrium. Stooping: Bending body downward and forward bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles. Kneeling: Bending legs at knee to come to a rest on knee or knees. Crouching: Bending the body downward and forward by bending leg and spine. Crawling: Moving about on hands and knees or hands and feet. Reaching: Extending hand(s) and arm(s) in any direction. Standing: Particularly for sustained periods of time. Walking: Moving about on foot to accomplish tasks, particularly for long distances Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of the upper extremities and back muscles. Finger Dexterity: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole arm as in handling. Grasping: Applying pressure to an object with the fingers and palm. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. ý Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly or quickly. Hearing: Noisy environment. ý Vision: Close work. Repetitive motions: Substantial movements (motions) of the wrists, hands and/or fingers. Degree of physical exertion required for the position. ý Sedentary Work: Exerting up to 10 lbs. of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. ý Light Work: Exerting up to 20 lbs. of force occasionally and/or up to 10 lbs. of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work. Medium Work: Exerting up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects Heavy Work: Exerting up to 100 lbs. of force occasionally and/or up to 50 lbs. of force frequently, and/or up to 20 lbs. of force constantly to move objects Very Heavy Work: Heavy Work: Exerting in excess of 100 lbs. of force occasionally and/or in excess of 50 lbs. of force frequently, and/or in excess of 20 lbs. of force constantly to move objects Environmental conditions the employee will be subject to in this position. Inside environmental conditions: Protection from weather conditions, but not necessarily from temperature changes. Outside environmental conditions: No effective protection from weather. Both environmental conditions: Activities occur inside and outside. Extreme cold: Temperatures below 32 degrees for periods of more than one hour. Extreme heat: Temperatures above 100 degrees for periods of more than one hour. Noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Vibration: Exposure to oscillating movements of the extremities or the whole body. Hazard: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. Atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gases or poor ventilation. Oils: There is air and/or skin exposure to oils and other cutting fluids. Humidity: Exposure to humid conditions ranging from 70 to 92 percents. Respirator: Use is required. ý None: No substantial exposure to adverse environmental conditions (such as in typical office or administrative work). PRIMARY CONTACTS A. CONTACTS Inside the Company: A.) Company Employees B.) Administration C.) Company Supervisors 2. Out of the Company: A.) Product Vendors B.) National Account and Other Customers

Benefits: 401(k) 401(k) matching Competitive salary Employee discounts Health insurance Paid time off About Keno's Restaurant Keno's is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production Oversee daily kitchen operations, including prep, line cooking, and service execution. Ensure all dishes are prepared according to Keno's recipes, standards, and portion guidelines. Maintain consistent quality, taste, and presentation across all menu items. Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership Lead, train, and support kitchen staff including cooks, prep, and dish team members. Promote a positive, professional, and efficient work environment. Create and manage BOH schedules to align with labor goals and business volume. Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control Manage inventory levels for food, supplies, and kitchen essentials. Conduct weekly inventory counts and maintain accurate documentation. Work with vendors to place orders and ensure cost-effective purchasing. Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety Enforce all health department standards, food safety regulations, and sanitation protocols. Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists. Maintain a safe working environment and educate staff on best practices. Collaboration & Communication Work closely with the General Manager and FOH team to ensure smooth service. Communicate prep levels, specials, shortages, and service issues clearly with staff. Assist with menu updates, seasonal specials, and staff training. Qualifications 2-5 years of kitchen leadership experience (restaurant experience required). Strong cooking skills with the ability to work any kitchen station as needed. Excellent communication and leadership abilities. Ability to work well under pressure in a high-volume environment. Knowledge of food safety standards (ServSafe certification preferred). Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Meal discounts Health benefits (if offered by Keno's) Paid time off Stable, long-term employment with opportunity for growth How to Apply Please submit your resume to ************************* with the subject line: Kitchen Manager - Keno's Restaurant . Compensation: $70,000.00 per year AT KENOS, YOU'RE A STRANGER ONLY ONCE! The Kenos History Kenos Family Restaurant has been a part of the Canyon since its inception in 1983. The Cooper family has owned and operated the business since July 21, 1993. For the past thirty years, Kenos has grown with the Canyon. But one thing at Kenos has stayed the same throughout the decades: the food & the people. Although the times have changed and food trends come and go, our world-famous pancakes and famous fried chicken are still some of Kenos' best sellers! Our pancakes have been made the same way (with our same super secret recipe) for the past thirty years! As for our Famous Fried Chicken.... Kenos has deemed Tuesday Night as Chicken Night since it's opening back in 1983! Visit online and browse our extensive menu of mouthwatering offerings! Come for a visit and you won't be disappointed! ***********************

About Keno's Restaurant Keno's is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production Oversee daily kitchen operations, including prep, line cooking, and service execution. Ensure all dishes are prepared according to Keno's recipes, standards, and portion guidelines. Maintain consistent quality, taste, and presentation across all menu items. Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership Lead, train, and support kitchen staff including cooks, prep, and dish team members. Promote a positive, professional, and efficient work environment. Create and manage BOH schedules to align with labor goals and business volume. Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control Manage inventory levels for food, supplies, and kitchen essentials. Conduct weekly inventory counts and maintain accurate documentation. Work with vendors to place orders and ensure cost-effective purchasing. Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety Enforce all health department standards, food safety regulations, and sanitation protocols. Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists. Maintain a safe working environment and educate staff on best practices. Collaboration & Communication Work closely with the General Manager and FOH team to ensure smooth service. Communicate prep levels, specials, shortages, and service issues clearly with staff. Assist with menu updates, seasonal specials, and staff training. Qualifications 2-5 years of kitchen leadership experience (restaurant experience required). Strong cooking skills with the ability to work any kitchen station as needed. Excellent communication and leadership abilities. Ability to work well under pressure in a high-volume environment. Knowledge of food safety standards (ServSafe certification preferred). Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Meal discounts Health benefits (if offered by Keno's) Paid time off Stable, long-term employment with opportunity for growth How to Apply Please submit your resume to ************************* with the subject line: Kitchen Manager - Keno's Restaurant . Compensation: $70,000.00 per year Talented passionate staff is always sought out by Canyon Catering & Special events, an equal opportunity employer. Most off site staff positions are part time on-call with most event work being evenings and weekends. Events are located at private homes, venues and some unusual locations. If you are interested in working for one of the most respected catering and special event companies in Southern California… Let's talk soon!

At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead…be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled “The Proof” to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Overseeing the day-to-day functioning of the kitchen, ensuring smooth coordination between food preparation, cooking, and plating. Maintain optimal workflow during peak periods and adapt, as necessary. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Proficiency in Spanish is a plus. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years BOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. The current salary range for this position is USD $70,500 to $75,000 Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.

You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level of exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements · Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. · Solid track record of success in previous assignments demonstrating upward career tracking. · Culinary school background a plus. · Ability to speak and understand Spanish a plus. · Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. · Ability to grasp, lift, and/or carry up to 50 lbs as needed. · Finger/hand dexterity to operate kitchen machinery, knives, etc. · Ability to withstand changes in temperature, occasional smoke, steam, and heat and work in a confined area. · Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation and preparation. We offer: · Benefits (Medical, Dental, Vision) · Career growth potential - we promote from within! · Employee Meal Benefits · and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer. View all jobs at this company

You know a million synonyms for the word 'slice'. As a cook, you are good with knives and every food item known to man. But you are even better with a team beside you, as you know the importance of teamwork. Our cooks know how to bring order to chaos and awesome to the table, with the level exquisiteness that our guests expect. Position Summary: The kitchen is responsible for the overall operations of the back-of-house BOH and kitchen area of a restaurant. Kitchen managers purchase food and stock and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that Panini Kabob Grill standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Requirements: Must have 2+ years of kitchen management experience in a full-service, moderate to high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking. Culinary school background is a plus. The ability to speak and understand Spanish is a plus. Ability to work ten-hour-plus shifts with the ability to stand, sit, or walk for extended periods of time. Ability to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation. We offer: Benefits (Medical, Dental, Vision) Career growth potential we promote from within! Employee Meal Benefits and so much more! Please apply online today. Qualified candidates will be contacted for an interview. PKG is an Equal Opportunity Employer View all jobs at this company

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Employee discounts Health insurance Paid time off About Kenos Restaurant Kenos is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production Oversee daily kitchen operations, including prep, line cooking, and service execution. Ensure all dishes are prepared according to Kenos recipes, standards, and portion guidelines. Maintain consistent quality, taste, and presentation across all menu items. Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership Lead, train, and support kitchen staff including cooks, prep, and dish team members. Promote a positive, professional, and efficient work environment. Create and manage BOH schedules to align with labor goals and business volume. Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control Manage inventory levels for food, supplies, and kitchen essentials. Conduct weekly inventory counts and maintain accurate documentation. Work with vendors to place orders and ensure cost-effective purchasing. Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety Enforce all health department standards, food safety regulations, and sanitation protocols. Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists. Maintain a safe working environment and educate staff on best practices. Collaboration & Communication Work closely with the General Manager and FOH team to ensure smooth service. Communicate prep levels, specials, shortages, and service issues clearly with staff. Assist with menu updates, seasonal specials, and staff training. Qualifications 25 years of kitchen leadership experience (restaurant experience required). Strong cooking skills with the ability to work any kitchen station as needed. Excellent communication and leadership abilities. Ability to work well under pressure in a high-volume environment. Knowledge of food safety standards (ServSafe certification preferred). Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Meal discounts Health benefits (if offered by Kenos) Paid time off Stable, long-term employment with opportunity for growth How to Apply Please submit your resume to ************************* with the subject line: Kitchen Manager Kenos Restaurant .

A kitchen manager must: Be ServSafe certfied Have a minimum of 2 years of managing experience as it pertains to a restaurant and kitchen Must have open availability, such as nights and weekends Dedicatiion to food quaity and ensuring compiance with all health, saftely and food handling processes Maintain control of purchasing, recieving and of all inventory of all kitchen items Have the ability to not only manage, but teach new recipes and plating to preserve consistency

Calling all Culinary Masters! Lead Our Kitchen Crew - $1,000 Sign-On Bonus! Luna Grill, a fast casual/QSR concept, is hiring a Kitchen Manager for our up and coming location in San Clemente. We're a really (really) cool company to work for-we take pride in our inspirational culture, being a true “people first” workplace, and providing opportunities for growth. For over 20 years, we've served fresh, feel-good Mediterranean food in Southern California and Dallas-Fort Worth (50+ locations and counting). Now, we're expanding into San Clemente, and we're looking for a Master Kitchen Manager to set the standard for our kitchens, inspire our opening team, and lead with energy. Sign-On Bonus: Qualified candidates receive a $1,000 sign-on bonus! Pay & Perks: $22.00 - $26.00/hr (based on a 50-hour week: 40 regular / 10 overtime) Target Annual Base Pay: $63,000 - $74,000 (DOE) Quarterly Performance Bonuses $1,000 Sign-On Bonus for qualified candidates! Medical, Dental, and Vision Insurance 401(k) Paid Time Off, Vacation, Holiday Pay & Sick Leave Career advancement in a growing company Employee referral bonuses Generous employee discounts What You'll Do: Inspire and develop your BOH team while upholding Luna Grill's high standards Ensure all food is prepared according to our recipes, portioning, and plating standards Collaborate with the GM and Training Department on hiring, training, and team performance Control food cost and usage through proper storage, requisition, and waste control Maintain safety, sanitation, and cleanliness in the kitchen LUN-A-TIC Qualifications: Must have a minimum 2+ years restaurant Kitchen Management experience (QSR/Fast Casual or Full Service) Bilingual in English/Spanish is a plus Strong leadership, problem-solving, and organizational skills Detail-oriented, efficient, and safety-minded Computer literate (Microsoft Office preferred) High School Diploma or equivalent required Why Join Luna Grill?We're not your typical restaurant gig. At Luna Grill, we're all about real food, real people, and real growth. We've built a culture that's team-focused, values-driven, and genuinely fun to be a part of. We care about what we serve, who we serve it with-and we're bringing that energy to the coastal side of San Clemente. If you're ready to lead, grow, and be part of something fresh (literally and figuratively), let's talk. Luna Grill participates in E-Verify for all positions. E-Verify is an internet-based system operated by the US Department of Homeland Security (DHS), U.S. Citizenship and Immigration Services (USCIS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the eligibility of new employees to work in the United States. E-Verify checks information provided on an employee's Form I-9 electronically against records contained in DHS and SSA databases. Luna Grill is an equal opportunity employer. We offer a welcoming and inclusive environment to our team members, job applicants, the guests we serve, and the communities we call home. Luna Grill also has a longstanding policy of providing a work environment that respects the dignity and worth of each individual and is free from all forms of discrimination, including harassment, because of race, color, sex, gender, age, religion or religious creed, national origin, ancestry, citizenship, marital status, sexual orientation, gender identity, gender expression, genetic information, physical or mental disability, military or veteran status, or any other characteristic protected by law.