Kitchen Manager

An established and highly respected Japanese restaurant group is introducing a more elevated, design-forward dining concept in West Hollywood. This modern, upscale restaurant builds on the group’s acclaimed foundation while pushing into a higher-end culinary experience, featuring a dry-aged meat and seafood–driven menu that blends Japanese technique with contemporary execution.

We are seeking an exceptional Kitchen Manager — a disciplined culinary leader with deep knowledge of Japanese cuisine
, a passion for precision, and the ability to run a high-volume, high-standard kitchen. This is a rare opportunity to take full ownership of BOH operations, lead a talented team, and help define the culinary identity of one of the group’s most ambitious concepts.

If you thrive on structure, technique, premium ingredients, and leading teams that execute flawlessly night after night, this role was built for you.

• Oversee all daily kitchen operations, including prep, cooking, plating, and execution during high-volume service.

• Uphold the discipline, consistency, and attention to detail required in elevated Japanese cuisine.

• Ensure proper handling, storage, and execution of dry-aged meats and premium seafood.

• Maintain exceptional food quality, consistency, and presentation aligned with the restaurant’s upscale positioning.

• Enforce strict adherence to food safety, sanitation standards, and all local health regulations.

• Implement and maintain standardized recipes, prep procedures, and plating guidelines.

• Manage food and labor costs through disciplined scheduling, ordering, and inventory controls.

• Oversee the full inventory cycle: ordering, receiving, storage, rotation, portion control, and waste reduction.

• Monitor kitchen performance metrics and take corrective action as needed.

• Recruit, hire, train, schedule, coach, and lead a high-performing kitchen team.

• Set clear expectations and hold the team accountable to high execution and cleanliness standards.

• Foster a professional, respectful, and structured kitchen culture aligned with Japanese culinary values.

• Utilize POS and kitchen systems (Aloha and/or Toast strongly preferred) for accurate ordering, reporting, and operational efficiency.

• Partner closely with front-of-house leadership to ensure seamless service flow and an elevated guest experience.

• Collaborate with leadership on menu development, refinement, and seasonal updates while maintaining cost discipline.

• Proven experience as a Kitchen Manager, Chef Manager, or senior BOH leader in upscale or high-volume restaurant environments.

• Strong hands-on experience with Japanese cuisine; experience in authentic Japanese concepts strongly preferred.

• Experience working with premium proteins, dry-aged meats, and high-quality seafood highly preferred.

• Demonstrated success leading, developing, and retaining strong kitchen teams.

• Solid understanding of food safety, inventory management, and food cost control.

• Comfortable using POS systems and kitchen technology (Aloha/Toast a strong plus).

• Strong communication, training, and organizational skills.

• Japanese language skills are a plus, though not required.

• Flexible availability, including nights, weekends, and holidays.

• Competitive salary up to $95,000, commensurate with experience

• Health, Dental, and Vision insurance

• 401(k) with company match

• Paid Time Off

• Opportunity to lead the kitchen of a high-profile, upscale Japanese restaurant within a growing and respected restaurant group

If you are a proven kitchen leader with a passion for elevated Japanese cuisine and the discipline to run a best-in-class kitchen, we want to hear from you.

Please submit your resume to:
James Nolan –

to apply online