Margaritaville Capitola | Sunset Hospitality Group About the Role Sunset Hospitality Group is seeking an experienced, hands-on Executive Kitchen Manager to lead the back-of-house operations at Margaritaville Capitola. This role is centered on people, leadership, training, systems, and execution. We are looking for a strong kitchen leader who can step into an established operation, develop our existing BOH management and team, strengthen accountability, and create the consistency needed to execute at a high level every day. The Executive Kitchen Manager will oversee all aspects of BOH operations while working closely with restaurant leadership and ownership. This person should be highly present in the kitchen—coaching in real time, setting clear expectations, reinforcing standards, and helping managers and hourly team members grow in their roles. This is an excellent opportunity for a leader who enjoys developing people just as much as managing food, labor, inventory, and service execution. The right candidate is organized, calm under pressure, financially aware, approachable but accountable, and capable of building a kitchen culture rooted in teamwork, respect, consistency, and pride. About Margaritaville Capitola Located in Capitola Village, Margaritaville has been a community staple for over a decade. We have a passion for hospitality, teamwork, and memorable guest experiences. We are looking for a dynamic leader who thrives in high-volume restaurants, loves building and inspiring teams, and is motivated to bring consistency and excellence to our brand. Ideal Candidate The ideal candidate has significant experience leading BOH operations in a high-volume restaurant environment and understands that strong kitchens are built through strong teams. You are a coach and developer who knows how to establish expectations, follow up consistently, and help people improve. You are comfortable working alongside the team, observing service and prep firsthand, identifying gaps, and providing immediate and constructive coaching. You understand the operational side of the kitchen—including food cost, labor, inventory, ordering, waste, prep, pars, food safety, and recipe execution—and can translate those expectations into simple, repeatable systems for the team. Most importantly, you know how to hold people accountable while maintaining a professional, respectful, and positive kitchen environment. Responsibilities Provide hands-on leadership and oversight of all BOH operations at Margaritaville Capitola Lead, coach, train, and develop existing kitchen management and hourly BOH employees Strengthen the leadership capabilities of current kitchen managers and leads Establish clear expectations and consistently follow up on performance and execution Maintain an active presence during prep and service, providing real-time coaching and direction Ensure recipes, portions, plating, preparation methods, and quality standards are consistently followed Oversee daily prep planning and ensure production aligns with established pars and projected business levels Maintain strong systems for FIFO, labeling, dating, cooling, storage, and product rotation Reduce unnecessary waste and improve product utilization through training, oversight, and accountability Monitor service flow, ticket times, food quality, and communication between BOH and FOH Ensure opening, shift-change, and closing standards are consistently completed Manage food cost, labor cost, purchasing, inventory, and waste reduction initiatives Conduct and oversee inventory and investigate discrepancies Maintain effective ordering and vendor management systems Build BOH schedules that align staffing and labor with projected sales and operational needs Maintain kitchen cleanliness, organization, sanitation, equipment standards, and health department compliance Ensure BOH employees receive consistent onboarding, position training, and continued development Identify performance concerns early and address them through clear, professional coaching and follow-through Create and maintain kitchen SOPs, checklists, training materials, and operating standards Partner closely with FOH management to strengthen communication and ensure smooth service Foster a kitchen culture built around teamwork, urgency, professionalism, respect, and accountability Communicate regularly with ownership regarding staffing, performance, costs, operational challenges, and opportunities for improvement Desired Skills & Experience 5+ years of Kitchen Manager, Executive Kitchen Manager, Executive Chef, Chef de Cuisine, or comparable senior BOH leadership experience Strong experience in high-volume restaurant operations Proven ability to coach, train, and develop kitchen managers, leads, and hourly employees Strong understanding of food cost, labor management, inventory, purchasing, prep systems, and waste controls Demonstrated ability to implement and maintain consistent kitchen systems and standards Strong understanding of food safety, sanitation, FIFO, cooling, storage, and product handling requirements Ability to balance hands-on kitchen leadership with administrative and financial responsibilities Excellent communication, organization, and follow-through Ability to give clear, constructive feedback and hold employees accountable professionally Calm, solutions-oriented leadership style in fast-paced environments Strong operational awareness and attention to detail Food Safety Manager Certification required Experience with Toast POS and restaurant inventory/operational systems preferred Why Join Us This role offers the opportunity to make a meaningful impact on an established restaurant and, most importantly, on the people who make it successful. We have an existing BOH team with individuals at different stages of their development, and we are looking for a leader who is excited to coach, train, organize, and develop that team rather than simply manage around them. The Executive Kitchen Manager will have the opportunity to strengthen our systems, develop our managers and BOH team, improve consistency, and create a BOH environment where expectations are clear and employees have the support they need to succeed. If you are a hands-on kitchen leader who takes pride in developing people, creating accountability, improving systems, and building strong restaurant teams, we'd love to hear from you.

Pay:

From $85,000.00 per year

Benefits:

Paid time off

Work Location:

In person