Executive Kitchen Manager

The hiring establishment is a wildly successful, high-volume hospitality group based in the San Fernando Valley, known for its dedicated and loyal following. This group has cultivated a reputation for excellence in the hospitality industry, delivering consistently outstanding culinary experiences. It operates multiple departments under one roof, establishing itself as a comprehensive destination for food enthusiasts and guests seeking quality dining experiences. The company’s commitment to growth and quality service makes it a sought-after employer within the hospitality community. The hospitality group is actively expanding, which provides exciting career opportunities for ambitious culinary professionals ready to step into leadership roles.

This particular opportunity is for an Executive Kitchen Manager (title to be determined) to lead the back-of-house operations of this well-established group. The role is primarily focused on culinary operations leadership rather than creative menu development. The Executive Kitchen Manager will be responsible for overseeing a multifaceted team that spans multiple departments, ensuring the smooth functioning of day-to-day kitchen operations. Being a part of a high-volume operation, this role demands expertise in directing a large and diverse management team, with an emphasis on maintaining operational standards and efficiency.

This position offers a lucrative compensation package ranging between $150,000 and $200,000 annually, including a base salary of $100,000 to $125,000 supplemented by achievable quarterly bonuses and annual partnership disbursements. The company also offers a comprehensive benefits package. Notably, the position avoids late-night shifts, catering to candidates looking for a balanced work-life schedule within the hospitality industry.

The Executive Kitchen Manager will play an integral role in delegating responsibilities to the management team within a multi-department environment. Their leadership will ensure all food production adheres strictly to the established recipes, portioning controls, and cooking and serving standards. The manager will maintain operational oversight of purchasing, receiving, and inventory management for all kitchen items ensuring cost control and operational efficiency. Equipment upkeep is another critical component, with the manager ensuring all kitchen equipment is well-maintained through personal inspections and adherence to preventative maintenance programs.

Effective scheduling is part of the role, requiring anticipation of business activity to meet staffing needs without compromising labor cost goals. Training and monitoring of employees will ensure compliance with cleanliness, sanitation, organization, and safety guidelines. The Executive Kitchen Manager will also be responsible for monitoring staff performance, ensuring procedures meet company standards. A key focus is cultivating a positive work environment that fosters teamwork, encourages performance feedback, recognizes employee achievements, prizes mutual respect, and drives overall staff satisfaction.

Successful candidates will bring at least five years of high-volume culinary management experience—specifically as an Executive Chef or in similar leadership roles within substantial operations exceeding $12 million annually and managing teams exceeding 60 back-of-house staff. Alternatively, candidates with two years in regional leadership roles like Regional Chef, Area Chef, or Culinary Director in similar capacities are also considered. Strong skills in maintaining and upholding operational standards and standard operating procedures are vital, along with the ability to thrive within a collaborative team environment. Communication skills must be effective, positive, and upbeat to inspire and lead the team efficiently.

Expertise in financial management is essential, including proficiency in P&L review, budget controls, strict inventory, and labor monitoring. Having an active ServSafe Management Food Safety Certificate is mandatory. The position demands flexibility with scheduling, as mornings, nights, weekends, and holidays are required. While English is the primary language, bilingual candidates (English/Spanish) will find this advantageous.

In summary, this role offers a meaningful opportunity for an accomplished culinary operations leader to grow with a prestigious, actively growing hospitality group in the San Fernando Valley. The role ensures management of a complex kitchen operation, financial responsibilities, and team leadership, all within a supportive, high-energy environment with a lucrative rewards package and work-life balance benefits.