Kitchen Manager

Kitchen Manager JINYA Ramen Bar Corona, CA Job Details Full-time From $70,304 a year 14 hours ago Benefits Paid training 401(k) matching Employee discount Qualifications Kitchen health and safety standards Teamwork Operations management Food service health code compliance ServSafe Budget control Team leadership Safety regulations English Team development Kitchen cost control HACCP Team training Kitchen staff training Operating kitchen equipment Managing kitchen staff Restaurant cost management POS systems Staff development Full Job Description

JOB TITLE

Kitchen Manager

REPORTS TO

General Manager

DIRECT OVERSIGHT

Back-of-House Operations

JOB SUMMARY

At JINYA Ramen Bar, our Kitchen Manager plays a vital leadership role in maintaining the highest standards of food safety, sanitation, and culinary excellence. This individual oversees all back-of-house operations and ensures that food quality, product handling, cleanliness, and team performance reflect the JINYA commitment to exceptional dining experiences. The Kitchen Manager leads by example, fosters team growth, and is responsible for compliance with food safety regulations, efficient kitchen operations, and consistent plate presentation.

PRIMARY RESPONSIBILITIES

Food Safety & Sanitation:

• Enforce and monitor strict food safety protocols, including temperature logs, proper handwashing, glove use, allergen control, and cross-contamination prevention.
• Conduct regular audits and maintain compliance with local, state, and federal food safety regulations.
• Ensure that all food is labeled, dated, rotated (FIFO), and stored in compliance with HAACP standards.
• Uphold sanitation procedures for all kitchen surfaces, equipment, and utensils before, during, and after service.

Back-of-House Leadership:

• Direct and coach the kitchen team in daily operations, ensuring adherence to prep guidelines, portioning, station setup, and recipe compliance.
• Train all BOH staff on food handling procedures, kitchen safety, and cleanliness expectations.
• Collaborate with FOH leadership to ensure smooth service flow and unified standards of excellence.

Product Quality & Plate Presentation:

• Monitor, taste, and evaluate food items during prep and service to ensure flavor, temperature, and presentation meet company standards.
• Reinforce plating guidelines across all dishes and verify final presentation before orders leave the kitchen.

Inventory & Cost Control:

• Maintain proper inventory levels through accurate weekly counts and timely ordering aligned with par levels and sales projections.
• Inspect deliveries to confirm quality, quantity, and compliance with vendor specifications.
• Control food cost by minimizing waste, managing prep quantities, and ensuring consistent recipe execution.
• Implement proper storage practices and enforce FIFO rotation for all perishables and dry goods.

Staff Scheduling & Labor Management:

• Create BOH schedules based on forecasted sales and labor budgets, adjusting in real-time to maintain efficiency.
• Monitor daily labor to ensure optimal staffing levels for prep, service, and closing.

Facility Maintenance:

• Oversee kitchen cleanliness, organization, and maintenance of all equipment.
• Schedule and follow up on equipment repairs, and ensure preventative maintenance is conducted regularly.

Team Development & Accountability:

• Provide continuous coaching and performance evaluations for BOH team members.
• Address issues with professionalism and clarity, upholding policies related to performance, conduct, and attendance.
• Foster a positive and respectful kitchen culture focused on teamwork, growth, and excellence.

Operational Excellence:

• Partner with the General Manager and FOH leadership on daily goals, shift management, and guest satisfaction.
• Lead pre-shift kitchen meetings to communicate specials, service notes, and food quality reminders.

Guest Relations & Quality Assurance:

• Respond proactively to any food-related guest feedback and initiate immediate resolution.
• Champion the guest experience by ensuring food leaves the kitchen timely, accurate, and visually appealing.

REQUIRED QUALIFICATIONS & COMPETENCIES

• Minimum 2 years of kitchen leadership experience in a high-volume, fast-paced restaurant environment
• Deep understanding of food safety standards (ServSafe or equivalent certification required)
• Exceptional ability to lead and train kitchen teams while maintaining a calm and organized work environment
• Strong working knowledge of kitchen equipment, food storage, and production systems
• Ability to multi-task, manage time effectively, and work well under pressure
• Experience with inventory systems and cost control strategies
• Familiarity with POS systems (ALOHA or similar) and back-office reporting (CTUIT or similar)
• Proficient in English; Spanish a plus
• Must be flexible with scheduling, including weekends, holidays, and early or late shifts

WORK ENVIRONMENT & PHYSICAL DEMANDS

Work is performed in a hot, humid, fast-paced kitchen environment. Must be able to stand for long periods, lift up to 50 lbs, bend, reach, and perform repetitive motions. Requires the ability to visually inspect food for quality and safety, and to communicate clearly with team members. May require local travel for training or support at other restaurant locations.

DISCLAIMER

This job description is intended to convey information essential to understanding the scope of the Kitchen Manager role at JINYA Ramen Bar. It is not intended to be an exhaustive list of skills, duties, responsibilities, or working conditions associated with the position. Duties may evolve as business needs change.

Job Type:

Full-time Pay:

From $70,304.00 per year

Benefits:

401(k) matching Employee discount Paid training

Work Location:

In person