Kitchen Manager

• Training & development
• 401(k)
• Company parties
• Dental insurance
• Employee discounts

• Manage all daily back-of-house operations in a fast-paced high-volume kitchen.
• Supervise train coach and develop kitchen staff while promoting teamwork accountability and a positive work environment.
• Ensure consistent execution of recipes portion control food presentation and quality standards.
• Maintain speed of service without compromising food quality or safety.
• Oversee inventory ordering receiving and proper storage of seafood and all kitchen products.
• Monitor food costs labor costs and kitchen productivity to meet financial goals.
• Minimize waste through proper inventory rotation portion control and efficient kitchen practices.
• Ensure compliance with all local health department regulations and food safety standards.
• Maintain a clean organized and safe kitchen environment at all times.
• Conduct daily line checks and ensure all stations are fully stocked and prepared for service.
• Assist with scheduling staffing and performance evaluations.
• Partner with restaurant leadership to improve operations guest satisfaction and team performance.
• Address kitchen equipment maintenance needs and coordinate repairs when necessary.

• Minimum of 3-5 years of kitchen management or supervisory experience in a high-volume restaurant.
• Knowledge of seafood preparation storage and quality standards.
• Strong knowledge of food safety sanitation and proper seafood handling procedures.
• Proven ability to lead and motivate a diverse kitchen team.
• Experience with inventory management ordering food costing and labor scheduling.
• Excellent organizational communication and problem-solving skills.
• Ability to multitask and make sound decisions in a fast-paced environment.
• Flexible availability including evenings weekends and holidays.
• Food Manager Certification (ServSafe or equivalent) preferred.

• Experience managing kitchen performance metrics and labor budgets.
• Strong attention to detail and commitment to consistency.
• Ability to train new employees and develop future kitchen leaders.
• Experience using restaurant inventory scheduling and point-of-sale

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race color religion sex national origin disability status protected veteran status or any other characteristic protected by law.

company description

Bear Flag was founded in 2007 by Thomas and Erika Carson inspired by a lifelong passion for fishing and fresh sustainable seafood. What started in Newport Beach has grown to locations in Huntington Beach and Newport Coast along with our sister restaurants Wild Taco and Circle Hook.

Were always looking for great people tocome aboard and join the crew! If you bring positive energy work hard and take pride in what you do youll fit right in here.

Our team is built on people who care about great food great service and supporting each other. Many of our crew members start here and grow with us over the years.

If youre ready to jump in work hard and be part of the crew wed love to meet you.