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Job Description
Kitchen Manager Bibimbox Korean Kitchen and Wings Jacksonville, FL Job Details Full-time From $65,000 a year 6 hours ago Benefits Employee discount Qualifications ServSafe Cost control Team development Hiring Kitchen stations Full Job Description
ABOUT US
Kaifan Hospitality is a growing multi-concept restaurant group based in Jacksonville, FL. We operate Bibimbox Korean Kitchen & Wings and are launching Wokhey, a new pan-Asian fast-casual concept. We're building something from the ground up — not a franchise, not a corporate chain — and we need kitchen leaders who want to build with us.
THE ROLE
We're looking for a Kitchen Manager who can do two things most people can't do at the same time: cook at a high level and run a kitchen like a business. You'll be the best cook in the building and the person who owns food cost, prep systems, team training, and food safety. You're not just running the line — you're running a department. This is a hands-on leadership role. You'll be cooking, tasting, and quality-checking every day while also managing inventory, building prep lists, developing your team, and keeping your kitchen inspection-ready at all times.
WHAT YOU'LL DO
Execute Menu Items:
Prepare and cook all menu dishes according to exact company recipes, guidelines, and quality standards.
Quality Control:
Monitor food freshness, temperature, and visual appeal before it reaches our customers.
Inventory Control:
Conduct regular inventory checks, order necessary food and supplies, and verify deliveries against invoices.
Equipment Maintenance:
Ensure all kitchen facilities and equipment are in safe, working order, and coordinate repairs when necessary
Staffing & Scheduling:
Assist in recruiting, interviewing, and selecting new kitchen staff. Create weekly schedules
Coaching:
Train and develop kitchen staff on recipes, food safety, knife handling, and workstation efficiency.
Compliance:
Enforce rigorous health department regulations and safety procedures.
Cleanliness:
Maintain a sanitary, organized kitchen by ensuring strict adherence to cleaning schedules, sweeping, mopping, and equipment sanitization. Manage food cost through portioning discipline, waste tracking, inventory counts, and smart ordering. Build and manage daily prep lists based on sales projections, par levels, and current inventory. Hire, train, and develop BOH team members from day one through full station mastery. Run the line during peak service — lead from the front, not the office. Maintain a clean, organized, inspection-ready kitchen at all times (walk-in, dry storage, line, dish).
Enforce food safety standards:
FIFO, temp logs, date labels, handwashing, proper storage. Collaborate with the GM and ownership on menu execution, new item rollouts, and operational improvements. Manage kitchen labor — scheduling, break coverage, and shift productivity. Hold your team accountable to standards with consistent coaching, feedback, and follow-through.
WHAT WE'RE LOOKING FOR
2+ years of kitchen management or sous chef experience in a high-volume restaurant environment. Strong cooking skills — you can work every station in the kitchen and produce excellent food under pressure. Proven food cost management experience — you know your numbers and how to control them. Experience building and leading kitchen teams, including training entry-level cooks. Fluent in food safety and sanitation standards. ServSafe Manager certification preferred (or willingness to obtain within 60 days). Highly organized — your walk-in is labeled, your prep list is tight, and your kitchen runs like a system. Calm under pressure. Friday night rush with a short crew doesn't rattle you. Team-first mentality. You lead by example, coach with patience, and hold people accountable with respect. Experience with Asian cuisine is a plus, but not required — we'll teach you our recipes. Attitude and systems matter more than specific cuisine background.
WHAT WE OFFER
Competitive pay based on experience, with performance-based bonus opportunities. A real growth path — as we open new locations, top performers move into multi-unit kitchen leadership, R D, or partner-track roles. Meal benefits and employee discounts. A team that takes the work seriously but doesn't take itself too seriously. Direct access to ownership — your ideas are heard, your work is seen, and your impact is felt.
WHO THIS IS NOT FOR
We want to be upfront so nobody wastes their time: If you want a title without getting your hands dirty, this isn't the role. You'll be on the line every day. If you're looking for a 9-to-5 with weekends off, restaurant life isn't the fit. We work nights, weekends, and holidays. If you think fast-casual is beneath you, we're not your people. We believe making simple food excellent every single time is one of the hardest things in the industry. If you manage by yelling, that's not how we operate. We coach, we train, and we hold people accountable with respect.
