Kitchen Manager

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 ($25/ hour base plus tips).
• Hours: 55-57 hours per week within 5 or 6 days (including shopping/travel for ingredients).
• Starting Date: 1st week of December , 2025

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

Job Type: Full-time

Benefits:

• Employee discount
• Paid training