Kitchen Manager/Head Chef

Kitchen Manager/Head Chef We are currently looking for a Kitchen Manager/Head Chef to oversee our upscale Korean BBQ in LA! Kitchen Manager/Head Chef Responsibilities: Culinary & Operational Leadership: Lead daily kitchen operations, maintain recipe accuracy, ensure dish quality and consistency, and oversee food production during service. Team Leadership & Development: Recruit, hire, train, schedule, and mentor back-of-house staff while controlling labor costs and fostering a positive, accountable work environment. Food Safety & Sanitation: Ensure full compliance with health department regulations, maintain ServSafe standards, enforce proper food storage and temperature controls, and keep equipment clean and maintained. Inventory & Cost Control: Manage vendor relationships, ordering, and receiving; conduct regular inventory counts; minimize waste; and keep food costs aligned with target budgets. Financial Performance: Work to achieve labor/food cost goals, analyze Prime Cost reports, improve profitability, and assist with budget forecasting. Menu Development & Administrative Duties: Collaborate on seasonal menus and specials, document recipes, manage staff schedules, review labor reports, and communicate with front-of-house management and executive leadership. Kitchen Manager/Head Chef Requirements: Experience: Minimum 5+ years of kitchen management experience. Skills & Knowledge: Strong leadership, team-building, organizational, and communication skills. Deep understanding of food costing, inventory control, and labor management. Knowledge of health department regulations and food safety protocols. Ability to thrive under pressure in a fast-paced environment.