Kitchen Manager

Kitchen Manager

Join to apply for the Kitchen Manager role at King's Seafood Company
.

King’s Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945.

Our kitchens are open with state-of-the-art equipment and our menus are printed daily to reflect the depth, breadth and availability of fresh products that are sure to delight our guests.

• Competitive Salary $66,500 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k Match
• Education Reimbursement
• Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets!

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

• Minimum of 21 years of age.
• 2 years experience as a cook supervisor/Manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques.
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry up to 120 feet.
• Ability to reach up to 6 feet, 4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24 inch aisles and spaces as small as 12 inches.

Mid-Senior level

Full-time

Management and Manufacturing. Industries Restaurants