About Zov's Zov's Restaurants is a Mediterranean-inspired, family-founded restaurant group started by Chef Zov Karamardian in 1987. With locations across Orange County — Tustin, Newport Coast, San Clemente, and Irvine — plus a dedicated catering and private events arm, Zov's is known for scratch cooking, warm hospitality, and a deep connection to community. We're looking for a Culinary Manager to lead the kitchen at our San Clemente location and uphold the standards that have defined Zov's for nearly 40 years. Position Summary The Culinary Manager is responsible for all facets of the San Clemente location's culinary department — from food quality and consistency to kitchen staffing, cost control, and health/safety compliance. This is a hands-on leadership role for someone who takes pride in running a tight, well-trained kitchen while staying true to Zov's recipes and standards. Key Responsibilities Oversee daily kitchen operations, ensuring consistent food quality, presentation, and adherence to Zov's recipes and standards Hire, train, schedule, and manage all back-of-house culinary staff, including line cooks, prep cooks, and dishwashers Manage food and labor costs within budget, including inventory control, ordering, and vendor relationships Maintain compliance with all health department, food safety, and sanitation regulations (ServSafe standards) Plan and execute menu items, specials, and seasonal offerings in coordination with the Director of Culinary Conduct regular kitchen audits, including equipment maintenance, cleanliness, and safety protocols Manage kitchen scheduling to ensure appropriate coverage for daily service, catering orders, and special events Partner with the General Manager and front-of-house leadership to ensure smooth, coordinated service Handle performance management, coaching, and disciplinary actions for culinary staff as needed Support onboarding and training of new kitchen team members to Zov's standards Monitor food waste and implement processes to reduce shrinkage and improve efficiency Ensure proper receiving, storage, and rotation (FIFO) of all food product Step in on the line during peak periods or staff shortages as needed Report on kitchen performance metrics (food cost %, labor %, waste) to ownership/leadership Qualifications 3+ years of kitchen management or sous chef experience in a full-service restaurant, preferably in a similar cuisine or high-volume environment Proven ability to manage food cost, labor cost, and inventory Strong leadership and team-building skills, with experience hiring and developing kitchen staff Working knowledge of health and safety codes and food handling regulations ServSafe Manager certification (or ability to obtain within 30 days of hire) Ability to work a flexible schedule including nights, weekends, and holidays Physical ability to stand for extended periods, lift up to 50 lbs, and work in a fast-paced kitchen environment Passion for Mediterranean cuisine and scratch cooking a plus What We Offer Competitive salary, commensurate with experience Health Insurance, 401K with Matching Paid Vacation Closed Major Holidays Employee dining discounts across all Zov's locations Opportunity to grow within a respected, multi-generational Orange County restaurant group

Job Type:

Full-time Pay:

$75,000.00 - $85,000.00 per year

Benefits:

401(k) 401(k) matching Flexible schedule Health insurance Paid time off

Work Location:

In person