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.
Kitchen Manager Cuddlefish Dunwoody, GA Job Details Full-time From $70,000 a year 3 hours ago Benefits Paid training Employee discount Qualifications Kitchen health and safety standards Sushi Staff supervision Fish handling Food service health code compliance Safety regulations Japanese cuisine Staff scheduling Job-specific skills training (staff training program) Kitchen manager experience Team scheduling Fish processing Team development Food safety sanitizing procedures Seafood Kitchen staff training Mentoring Head chef experience Leading team collaboration initiatives Managing kitchen staff Kitchen staff scheduling Advanced knife skills POS systems Team motivation (leadership skill) Sous chef experience Staff development Team building Full Job Description Job Overview This hybrid role combines the culinary mastery of a Sushi Chef with the operational leadership of a Kitchen Lead. The position requires expertise in raw fish preparation, strong management skills, and the ability to oversee all back-of-house operations. The ideal candidate will have exceptional knife skills, a deep understanding of fish cutting and traditional Japanese techniques, and proven leadership in staff training, inventory management, and kitchen organization.
Compensation & Work Schedule Salary:
$70000
Hours:
55-57 hours per week within 5 or 6 days (including shopping/travel for ingredients).
Starting Date:
ASAP Key Responsibilities Sushi Expertise & Execution Prepare and serve new-style temaki sushi following Chef Jason's methods: rice preparation, fish cutting and precise knife work. Deliver a seasonal tasting menu that balances traditional sushi principles with Chef Jason's Taiwanese American roots. Engage with staff to explain ingredients, techniques, and seasonal concepts. Ingredient & Food Quality Control Inspect and handle the highest-quality seafood and ingredients, ensuring consistency, freshness, and proper storage (FIFO compliance).Review mise en place for quality and organization, ensuring portioning, plating, and temperature consistency. Communicate 86'd items promptly to FOH and update tablets/POS accordingly. Team Leadership & Training Mentor and train junior chefs and BOH staff in both sushi techniques and prep execution. Manage and schedule BOH staff within labor budgets, including oversight of break times. Foster a positive, disciplined, and collaborative team culture. Menu & Operations Development Collaborate with Chef Jason on seasonal tasting menus, incorporating both innovation and tradition. Supervise daily prep lists (AM/PM), cooking, and BOH organization to ensure efficiency and minimize waste. Support FOH closing procedures when needed, including securing the premises and setting the alarm. Inventory, Ordering & Administrative Tasks Conduct weekly inventory via Xtrachef, file invoices, and document food waste. Place orders through distributors, Instacart, shop at local markets (City Farmer's Market, BHFM), and occasionally assist with ingredient runs across Lucky Momo restaurants or Chef Jason's house. Organize count lists, review invoices/items, and ensure proper documentation in Xtrachef. Sanitation & Safety Maintain impeccable kitchen cleanliness and enforce health inspection standards. Oversee daily side work system and deep cleaning schedules (e.g., dishwashing area, expo shelves, coolers, freezers). Ensure compliance with all food safety regulations. Communication & Collaboration Use Sling and in-person updates to coordinate with management team and staff at all times. Partner with management to enhance guest experience and ensure smooth BOH/FOH operations. Support additional tasks assigned by leadership as needed. Key Requirements Proven expertise in new-style sushi temaki preparation and fish handling. Proficiency in Xtrachef, Sling, and POS systems. Strong organizational skills for scheduling, inventory, and cleaning systems. Knowledge of food safety, sanitation, and health inspection standards. Leadership skills with ability to train, mentor, and motivate staff. Flexibility to support FOH shifts, market runs, or other operational needs
