Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,100.00 - $59,400.00
Work Schedule
Standard Hours
Benefits
supportive work culture
Career growth opportunities
leadership role
competitive pay
Employee Discounts
holiday closures
Job Description
Kumori is a renowned restaurant brand that has been a staple in the culinary industry for nearly 30 years. Specializing in authentic Japanese cuisine, Kumori offers memorable dining experiences shaped by time-honored Japanese hospitality practices. With multiple locations spread across McAllen, Weslaco, Brownsville, Edinburg, and San Antonio, Kumori is recognized as a trusted and respected name in the restaurant industry with a strong commitment to quality, consistency, and customer satisfaction. The company values growth and development, fostering a team-oriented work culture where employees are encouraged to build their careers internally and excel in their roles.
The Kitchen Manager posit... Show More
The Kitchen Manager posit... Show More
Job Requirements
- Ability to stand and move for extended periods
- ability to lift up to 25 pounds and push/pull kitchen equipment
- ability to bend, stoop, squat, reach, and perform repetitive motions
- comfortable working in hot, cold, and fast-paced kitchen environments
- strong culinary knowledge and back-of-house leadership experience
- proven ability to lead, coach, and motivate teams
- excellent organizational, communication, and problem-solving skills
- ability to multitask and remain calm in high-volume environments
- high attention to detail and commitment to quality and safety
- professional, proactive, and dependable leadership style
Job Qualifications
- High School Diploma or equivalent required
- 1-2 years of supervisory kitchen experience preferred
- Spanish fluency is a plus
- must maintain a professional appearance and proper uniform
- current and valid Food Handler certification required at all times
Job Duties
- Lead and supervise cooks, prep staff, dishwashers, and sushi team members
- maintain efficient workflow and organization across all kitchen stations
- conduct daily kitchen briefings and ensure priorities and standards are clearly communicated
- ensure adherence to schedules, attendance, and company policies
- provide ongoing coaching, feedback, and corrective action when needed
- oversee food preparation, portion control, and presentation to ensure consistent quality
- ensure all recipes, preparation methods, and quality standards are followed
- collaborate with the Executive Chef and Itamaes on menu execution and special projects
- manage inventory, ordering, receiving, and stock levels
- monitor waste logs and implement cost-control strategies
- maintain strict compliance with food safety and sanitation regulations
- ensure completion of daily and weekly cleaning schedules
- oversee safe equipment usage and report maintenance needs promptly
- participate in interviewing, onboarding, and training BOH team members
- support cross-training and employee development
- assist with restaurant opening and closing procedures as needed
- communicate effectively with General Manager, Assistant Manager, and culinary leadership
- maintain accurate kitchen logs, documentation, and safety records
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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