Kitchen/Heart of the House Manager

Tajima is a distinguished Japanese restaurant brand that has been delighting San Diego's culinary scene since its inception in 2001. Known for its authentic Japanese cuisine and unique, flavorful ramen, Tajima has carved out a reputable position amongst the top dining destinations in the area. The restaurant prides itself on honoring the purity of traditional Japanese taste and style, offering dishes crafted with utmost respect to the culinary heritage. All ramen served at Tajima is made from scratch, ensuring a fresh and authentic experience for every customer. With a tastefully decorated environment featuring community tables, private seating, artful décor, and ambient lighting, Tajima provides an exceptional dining atmosphere where patrons can enjoy both casual and intimate meals.

Tajima offers one of the broadest selections of Japanese cuisine available at affordable prices. The menu is versatile, catering to various tastes and preferences with a seasonal tapas-style small plate menu that highlights the freshest ingredients available. This dedication to freshness and innovation keeps the dining experience exciting and appealing throughout the year. Operating five locations in San Diego and three additional restaurants in Tijuana, Mexico, Tajima ensures that lovers of Japanese food have convenient access to their expertly crafted dishes.

The role being offered is a full-time position with a competitive annual pay range of $55,000 to $60,000, in addition to tips and potential bonus pay, making it a rewarding opportunity for culinary professionals who are passionate about Japanese cuisine and restaurant leadership. The position involves managing kitchen operations efficiently while maintaining high standards of food quality and service. The typical work schedule includes 8 to 10-hour shifts, providing a structured yet dynamic work environment. This role is on-site and demands physical stamina as it involves standing for extended periods and hands-on kitchen management.

This position is suited for individuals with a strong culinary background and leadership abilities. The successful candidate will be responsible for overseeing inventory management to ensure all necessary ingredients are well-stocked for service, providing comprehensive training to new and existing staff to facilitate quick acclimation, and streamlining kitchen processes to meet prompt service times. Working closely with Lead Cooks, the role involves contributing to the development and maintenance of the restaurant's menu to keep offerings fresh and appealing. Additionally, the individual will establish regular cleaning standards and ensure these sanitation levels are consistently maintained by the staff. Creating efficient staff schedules and managing kitchen finances with an emphasis on minimizing waste are also critical duties. This role requires excellent interpersonal and conflict resolution skills to manage a diverse team effectively, attention to detail for quality control, and sound financial understanding to support the restaurant's profitability.

Overall, this opportunity at Tajima offers culinary professionals the chance to grow within a respected and growing restaurant group that values tradition, quality, and innovation. Employees benefit from a supportive workplace culture that offers paid time off, health insurance, 401(k), employee discounts, paid training, and mileage reimbursement. Joining Tajima means contributing to a legacy of authentic Japanese cuisine and customer satisfaction in a vibrant and expanding market.