Duties Supervise all kitchen activities including food preparation, cooking, and presentation; ensure every item leaving the kitchen meets Lotus Seafood's quality and consistency standards Manage inventory control: monitor par levels, order supplies, enforce FIFO, and minimize waste through disciplined food management practices (target inventory variance <2-3%) Oversee Toast POS for accurate order processing and coordination with our delivery platforms: Uber Eats, DoorDash, Toast Online Services, and EzCater; maintain seamless BOH execution in our fully cashless operation Train, mentor, and develop kitchen staff on food safety protocols, portioning standards, and culinary technique; cross-training is mandatory across all stations with a minimum of 2-3 certified employees per station Coordinate shift management to ensure smooth operations during peak hours (open 11 AM daily; weekdays close 9 PM, Fri-Sat 10 PM, Sunday 8 PM) Enforce strict food safety standards per health regulations — temperature control (cold ≤41°F, hot ≥135°F), color-coded cutting boards, handwashing compliance, 9 major allergen awareness, and weekly deep clean schedules Lead cost control efforts: maintain food cost at 28-35% of sales and labor cost at 25-35% of sales, reviewed weekly Monitor and report key metrics: food cost %, labor %, ticket times, waste log totals, health inspection score (target 90+), customer complaint rate, inventory variance, and call-out rate Ensure BOH is fully prepped and aligned for all promotional periods; coordinate proactively with FOH on timing and execution Conduct pre- and post-shift meetings to communicate expectations, address issues, and keep the team aligned Participate in interviewing and hiring to build a skilled, motivated kitchen team Apply progressive discipline consistently: verbal warning → written warning → final warning/PIP → termination Foster a culture of accountability, teamwork, and continuous improvement What We're Looking For Proven management experience in a fast-casual or quick-service restaurant environment; prior kitchen management or culinary leadership strongly preferred Strong background in food preparation, cooking technique, and food safety management in a high-volume setting Experience with Toast POS; comfort operating in a fully cashless environment Solid understanding of inventory control, food cost management, profit & loss analysis, and production workflows Strong supervisory skills: staff training, scheduling, coaching, and performance management Excellent communication skills — able to lead by example under pressure and keep BOH and FOH aligned Ability to enforce and uphold dress code standards (solid black shirt, jeans, non-slip shoes) and operational procedures consistently Basic math skills for cost calculations, portioning, and financial reporting Food handler certification required; Food Manager Certification a plus

Pay:

$40,000.00 - $50,000.00 per year

Benefits:

Employee discount Health insurance Paid time off

Work Location:

In person