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
