Kitchen Manager

Kitchen Manager Systems & ExecutionSunrose California Eatery Agoura Hills (91301)We are looking for a strong Kitchen Manager to take full ownership of our back-of-house operations.This is not a creative chef role.This is a systems, execution, accountability, leadership, and cost-control role.This role is focused on executing and maintaining systems at a high level, not reinventing them.This is an opportunity to step into a high-impact leadership role and help build the operational foundation for future growth.If you are highly organized, detail-oriented, and know how to run a tight, disciplined kitchen we want to talk.What You ll Be Responsible ForFood Safety (Top Priority)Maintain an A-level kitchen at all timesEnsure all staff are trained and following proper food safety proceduresEnforce proper labeling, dating, storage, and temperature controlAlways inspection-readyTeam Accountability, Leadership & DevelopmentLead and hold BOH team accountable to standardsAddress performance issues immediately and directlyEnsure every position is staffed with trained, capable team membersBuild a culture of consistency, urgency, and ownershipCoach, develop, and train team members through clear expectations, feedback, and follow-throughLead by example maintaining high standards while supporting growth and developmentTake full ownership of BOH execution results matter, not explanationsLabor Management & Scheduling (Full Ownership)Create and manage BOH schedules based on business needs and forecastsControl labor cost through proper staffing and real-time adjustmentsOwn overtime, break compliance, and labor law adherenceApprove and manage timecards/payroll accuracyHold team accountable for attendance, punctuality, and performanceYou fully own labor. There is no shared responsibility.Inventory & Cost ControlManage weekly and monthly inventory with high accuracyOwn ordering and product parsTrack and control waste, usage, and varianceEnsure MarginEdge (inventory system) is used and maintained consistently and correctlyPrep & Kitchen ReadinessEnsure daily prep is completed:On timeIn correct quantitiesBefore service beginsPrevent both:Running out of product during serviceOver-prepping and wasteSystems & ExecutionEnforce recipe adherence and portion controlMaintain organization, cleanliness, and operational disciplineEnsure all systems and processes are followed consistentlyEnsure opening and closing procedures are clearly defined, executed consistently, and upheld to standard across all shifts and team membersWork collaboratively with ownership to build and refine systems while maintaining alignment and consistencyTechnology & Systems ProficiencyComfortable and proficient with restaurant technology and operational systemsExperience with platforms such as:MarginEdge (or similar inventory system)7shifts (scheduling)Jolt (food safety & checklists)Monday.com (task and project management)Microsoft Office / ExcelService SupportStep onto the line when needed (approx. 1 2 hours/day)Maintain flow and standards during peak serviceHiring & Team InvolvementParticipate in hiring and onboarding of BOH team membersProvide input on staffing needs and team performanceSupport training and development of new hiresWhat We re Looking ForExperience as a Kitchen Manager or similar leadership roleStrong inventory systems experience (MarginEdge or similar requiredExperience managing labor, scheduling, and payroll complianceComfortable using technology and systems to run operationsHighly organized, detail-oriented, and process-drivenStrong leadership skills with a focus on accountability and team developmentComfortable addressing issues directly while maintaining a professional, supportive environmentExperience in a structured, systems-driven kitchen environmentPosition DetailsFull-time (50 60 hours/week)Agoura Hills (91301)$85,000 $105,000 depending on experienceThis role ramps into full ownership over the first 60 90 days as systems and expectations are alignedHow to ApplyReply with your resume and a short note answering the following:Tell us about a system (inventory, prep, or scheduling) that you were responsible for but did not create how did you ensure it was followed consistently?Tell us about a time something was not being executed properly by your team what specifically did you do to correct it, and what was the result?What part of this role would be most challenging for you?