A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Sous Chef / Kitchen Manager Iki Toro, Sushi, Robata, Bar Glendale, CA Job Details Full-time $21 - $25 an hour 2 hours ago Benefits Paid time off Employee discount Flexible schedule Paid sick time Qualifications Asian cuisine Operations management Logistics management ServSafe Kitchen knives Team leadership Japanese cuisine Restaurant management Kitchen staff training Materials management in food and beverage Managing kitchen staff Training Kitchen organization Communication with kitchen staff
Full Job Description Now Hiring:
Sous Chef /
Kitchen Manager Location:
Glendale, CA - Brand Blvd, near
The Americana Restaurant Type:
Upscale Sushi & Robata Concept Position Type:
Full-Time About Us Iki Toro is an upscale Japanese dining concept in Glendale, CA, combining modern culinary techniques, premium ingredients, and a hospitality-first culture within a sleek, vibrant dining space. Job Summary We are seeking an experienced and dedicated Sous Chef / Kitchen Manager to partner with our Executive Chef in overseeing daily back-of-house (BOH) and kitchen operations.
Note:
This role focuses on overall kitchen leadership, hot line management, prep, and BOH administration rather than sushi bar operations. The ideal candidate is an operational leader who thrives in a high-volume, high-quality environment and ensures high standards, speed, and consistency across every service. Key Responsibilities Partner with the Executive Chef to manage daily kitchen operations, prep schedules, and line execution. Lead, train, and mentor BOH line cooks, prep staff, and dishwashers to maintain culinary excellence and station discipline. Oversee hot kitchen production, food quality control, plate presentation, and ticket timing during high-volume service. Manage inventory, ordering, stock rotation (FIFO), prep lists, and food waste reduction in collaboration with management. Maintain rigorous health, sanitation, safety, and food handling standards at all times. Coordinate effectively with Front-of-House (FOH) managers to ensure smooth food service and timing. Step in as primary kitchen lead on shift when the Executive Chef is off-site.
Qualifications & Requirements Experience:
3+ years of experience as a Sous Chef, Kitchen Manager, or Senior Lead Line Cook in a upscale/high-volume restaurant environment.
Cuisine:
Experience with Japanese techniques, Asian fusion, or high-end modern concepts is preferred, but strong BOH operational leadership is primary.
Leadership:
Demonstrated ability to manage, train, and direct a culinary team with clarity and professionalism.
Skills:
Excellent knife skills, strong understanding of line management, labor control, inventory management, and kitchen logistics.
Certifications:
Valid ServSafe Manager certification (or state equivalent). Compensation & Benefits Competitive salary / pay structure (based on experience). Employee dining discounts and staff meals. Paid sick time and retirment options
Job Type:
Full-time Pay:
$21.00 - $25.00 per hour
Benefits:
Employee discount Flexible schedule Paid sick time Paid time off
Experience:
Restaurant management: 2 years (Required) Shift availability: Night Shift (Preferred) Day Shift (Preferred) Ability to
Commute:
Glendale, CA 91204 (Required) Ability to
Relocate:
Glendale, CA 91204: Relocate before starting work (Required)
