ABOUT US
Kaifan Hospitality is a growing multi-concept restaurant group based in Jacksonville, FL. We operate Bibimbox Korean Kitchen & Wings and are launching Wokhey, a new pan-Asian fast-casual concept. We’re building something from the ground up — not a franchise, not a corporate chain — and we need kitchen leaders who want to build with us.
THE ROLE
We’re looking for a Kitchen Manager who can do two things most people can’t do at the same time: cook at a high level and run a kitchen like a business. You’ll be the best cook in the building and the person who owns food cost, prep systems, team training, and food safety. You’re not just running the line — you’re running a department.
This is a hands-on leadership role. You’ll be cooking, tasting, and quality-checking every day while also managing inventory, building prep lists, developing your team, and keeping your kitchen inspection-ready at all times.
WHAT YOU’LL DO
- Execute Menu Items: Prepare and cook all menu dishes according to exact company recipes, guidelines, and quality standards.
- Quality Control: Monitor food freshness, temperature, and visual appeal before it reaches our customers.
- Inventory Control: Conduct regular inventory checks, order necessary food and supplies, and verify deliveries against invoices.
- Equipment Maintenance: Ensure all kitchen facilities and equipment are in safe, working order, and coordinate repairs when necessary
- Staffing & Scheduling: Assist in recruiting, interviewing, and selecting new kitchen staff. Create weekly schedules
- Coaching: Train and develop kitchen staff on recipes, food safety, knife handling, and workstation efficiency.
- Compliance: Enforce rigorous health department regulations and safety procedures.
- Cleanliness: Maintain a sanitary, organized kitchen by ensuring strict adherence to cleaning schedules, sweeping, mopping, and equipment sanitization.
- Manage food cost through portioning discipline, waste tracking, inventory counts, and smart ordering.
- Build and manage daily prep lists based on sales projections, par levels, and current inventory.
- Hire, train, and develop BOH team members from day one through full station mastery.
- Run the line during peak service — lead from the front, not the office.
- Maintain a clean, organized, inspection-ready kitchen at all times (walk-in, dry storage, line, dish).
- Enforce food safety standards: FIFO, temp logs, date labels, handwashing, proper storage.
- Collaborate with the GM and ownership on menu execution, new item rollouts, and operational improvements.
- Manage kitchen labor — scheduling, break coverage, and shift productivity.
- Hold your team accountable to standards with consistent coaching, feedback, and follow-through.
WHAT WE’RE LOOKING FOR
- 2+ years of kitchen management or sous chef experience in a high-volume restaurant environment.
- Strong cooking skills — you can work every station in the kitchen and produce excellent food under pressure.
- Proven food cost management experience — you know your numbers and how to control them.
- Experience building and leading kitchen teams, including training entry-level cooks.
- Fluent in food safety and sanitation standards. ServSafe Manager certification preferred (or willingness to obtain within 60 days).
- Highly organized — your walk-in is labeled, your prep list is tight, and your kitchen runs like a system.
- Calm under pressure. Friday night rush with a short crew doesn’t rattle you.
- Team-first mentality. You lead by example, coach with patience, and hold people accountable with respect.
- Experience with Asian cuisine is a plus, but not required — we’ll teach you our recipes. Attitude and systems matter more than specific cuisine background.
WHAT WE OFFER
- Competitive pay based on experience, with performance-based bonus opportunities.
- A real growth path — as we open new locations, top performers move into multi-unit kitchen leadership, R&D, or partner-track roles.
- Meal benefits and employee discounts.
- A team that takes the work seriously but doesn’t take itself too seriously.
- Direct access to ownership — your ideas are heard, your work is seen, and your impact is felt.
WHO THIS IS NOT FOR
We want to be upfront so nobody wastes their time:
- If you want a title without getting your hands dirty, this isn’t the role. You’ll be on the line every day.
- If you’re looking for a 9-to-5 with weekends off, restaurant life isn’t the fit. We work nights, weekends, and holidays.
- If you think fast-casual is beneath you, we’re not your people. We believe making simple food excellent every single time is one of the hardest things in the industry.
- If you manage by yelling, that’s not how we operate. We coach, we train, and we hold people accountable with respect.
Pay: From $65,000.00 per year
Work Location: In person
