Find & Apply For Restaurant / Food Service Manager Jobs in Pico Rivera, California

SENIOR KITCHEN MANAGER

— Full-Service | High-Volume | In Person This is a floor job. We are not hiring a desk KM. We're hiring someone who commands the kitchen, leads the line, and defends standards every shift — no exceptions, no excuses. Knowing how to cook is not the job. Managing is the job. Being great on the line got you into the room. It will not get you this position. If your resume is all cooking and no ownership — no hiring, firing, scheduling, or P&L — save us both the time.

DO NOT APPLY IF

You lack recent KM experience in a full-service, high-volume restaurant Your background is fast casual, QSR, banquet-only, or low-volume You've cooked well but never actually managed a team You are not fluent in Spanish — required because the majority of our BOH team communicates in Spanish day to day, and leadership must direct, coach, and correct in real time You manage from a clipboard instead of the line You avoid hard conversations — coaching, write-ups, accountability You can't run scheduling, labor, ordering, inventory, and food cost with real numbers, not guesses You want a clock-in, clock-out job or a slower pace You can't work nights, weekends, and holidays — this is hospitality, not banker's hours You will not be considered if any of the above is true. Don't apply hoping we'll make an exception.

APPLY IF YOU CAN SAY YES, WITHOUT HESITATION, TO ALL OF THIS

You've run high-volume, full-service kitchens and controlled standards under real pressure You lead from the floor because you want to be in it, not because you have to be You've trained, coached, disciplined, and promoted people — not just worked next to them You build systems: station standards, prep plans, pars, checklists, cleaning calendars You own scheduling and labor discipline without letting execution or morale slip You own ordering, inventory, and vendor relationships — no missed pars, no last-minute scrambles You protect food cost through portion control and recipe compliance, every shift You stay calm and decisive in chaos and solve problems fast Your kitchen is spotless and inspection-ready every day, not just when someone's watching

CUISINE:

Strong Mexican cuisine foundation required — traditional and modern execution. Sushi knowledge is a major plus and moves you to the top of the pile.

WHAT YOU'LL OWN

Line leadership and service execution at peak volume. Hiring, training, coaching, and real performance management — praise, correction, write-ups when warranted. Scheduling and labor cost control. Inventory, ordering, and vendor accuracy with zero shortages. Food cost tracking and waste control. Daily sanitation and inspection readiness — always, not just when it's convenient. Equipment upkeep and safety training.

NON-NEGOTIABLE QUALIFICATIONS

Proven Kitchen Manager experience — not just cooking experience — in a high-volume, full-service restaurant Fluent Spanish, required — majority of BOH team communicates in Spanish; leadership must direct and coach in real time Strong Mexican cuisine experience, traditional and modern A track record of leading and holding a team accountable, not just being liked by them Proven ability to run scheduling, inventory, ordering, sanitation, and cost control systems High urgency, strong organization, and follow-through that doesn't need reminders If you're not built for this, this isn't the job for you. If you are, we want to hear from you today.

Job Type:

Full-time Pay:

$75,000.00 - $84,000.00 per year

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person