Executive Kitchen Manager – Systems & Execution
Sunrose California Eatery – Agoura Hills (91301)
We are looking for a strong Kitchen Manager to take full ownership of our back-of-house operations.
This is not a creative chef role.
That said, while culinary creativity and menu input can absolutely be part of the position, the primary focus of this role is not developing dishes it is building, implementing, refining, organizing, and executing operational systems at a high level.
This is a systems, execution, accountability, leadership, and cost-control role.
We are looking for a builder. Someone who sees gaps, creates structure, documents processes, improves communication, and leaves the operation better than they found it.
We are specifically looking for someone who enjoys building and maintaining systems. If your favorite part of the job is creating organization, documentation, accountability, training tools, SOPs, checklists, and operational structure, you will likely thrive in this role.
Success in this role will be measured less by the dishes you create and more by the systems, accountability, consistency, communication, and operational infrastructure you build.
While many operational systems, standards, and structures are already being developed, this role is not simply maintaining an already perfected operation. We are looking for someone who can help implement, reinforce, organize, and operationalize systems consistently at a high level.
Ownership provides the vision and operational direction.
This role is responsible for helping bring that vision to life through disciplined execution, communication, accountability, and follow-through.
This is an opportunity to step into a high-impact leadership role and help build the operational foundation for future growth.
If you are highly organized, detail-oriented, proactive, communicative, and know how to run a disciplined kitchen operation — we want to talk.
What You’ll Be Responsible For:
Food Safety (Top Priority)
- Maintain an A-level kitchen at all times
- Ensure all staff are trained and following proper food safety procedures
- Enforce proper labeling, dating, storage, temperature control, and raw product handling procedures
- Develop, refine, and maintain systems surrounding allergens, allergy communication, substitutions, and guest safety
- Always inspection-ready
Team Accountability, Leadership & Development
- Lead and hold BOH team accountable to standards
- Address performance issues immediately and directly
- Ensure every position is staffed with trained, capable team members
- Build a culture of consistency, urgency, ownership, and follow-through
- Coach, develop, and train team members through clear expectations, feedback, and accountability
- Lead by example while maintaining high standards and direct accountability
- Take full ownership of BOH execution — results matter, not explanations
Labor Management & Scheduling (Full Ownership)
- Create and manage BOH schedules based on business needs and forecasts
- Control labor cost through proper staffing and real-time adjustments
- Own overtime, break compliance, and labor law adherence
- Approve and manage timecards/payroll accuracy
- Hold team accountable for attendance, punctuality, and performance
You fully own labor. There is no shared responsibility.
Inventory & Cost Control
- Manage weekly and monthly inventory with high accuracy
- Own ordering and continually refine/update product pars for all business levels, weekends, holidays, and catering needs
- Track and control waste, usage, and variance
- Ensure MarginEdge (inventory system) is used and maintained consistently and correctly
Prep & Kitchen Readiness
- Ensure daily prep is completed on time, in correct quantities, and before service begins
- Refine, implement, and reinforce prep sheets, line checks, pars, and readiness systems
- Prevent both running out of product during service and over-prepping/waste
Systems & Execution
- Enforce recipe adherence and portion control
- Finalize, refine, and implement recipe cards, allergy information, substitutions, and operational kitchen documentation
- Maintain organization, cleanliness, and operational discipline
- Implement, reinforce, refine, and maintain operational systems and standards
- Ensure opening and closing procedures are clearly defined and consistently executed
- Work collaboratively with ownership to operationalize systems and maintain alignment
Facility & Equipment Management
- Take ownership of the maintenance, organization, and overall condition of the kitchen and facility
- Identify issues early and coordinate repairs proactively
- Work with vendors and service providers as needed
- Maintain a clean, organized, and fully operational kitchen environment at all times
Technology & Systems Proficiency
- Comfortable and proficient with restaurant technology and operational systems
- Experience with MarginEdge (or similar inventory system), 7shifts, Jolt, Monday.com, and Microsoft Office / Excel
- This role will take primary ownership of implementing, maintaining, and continuously improving MarginEdge and related operational systems.
- Comfortable leveraging modern technology tools, including AI platforms such as ChatGPT, to improve communication, documentation, training, organization, and operational efficiency.
- The ideal candidate enjoys learning new technology, building processes, and using data to improve operational performance.
- The successful candidate will be expected to independently learn, implement, troubleshoot, and continuously improve operational systems without requiring extensive coaching or hand-holding
Manager On Duty / Operational Leadership
- Serve as Manager on Duty (MOD) during shifts when ownership is not present
- Open and/or close the restaurant as needed
- Take ownership of overall restaurant operations during assigned shifts, including supporting front-of-house operations and handling guest concerns when necessary
- Maintain leadership presence, communication, urgency, and operational standards across the entire restaurant
Service Support
- Step onto the line, prep, or expo when needed (approx. 2–3 hours/day)
- Maintain flow and standards during peak service
Hiring & Team Involvement
- Participate in hiring and onboarding of BOH team members
- Help raise operational standards and accountability across the BOH
- Ensure team members are cross-trained where applicable
- Support training and development of new hires
What We’re Looking For
- Highly organized, detail-oriented, process-driven operator who thrives on execution, accountability, and follow-through
- Self-starter who can independently learn new systems, seek out resources, solve problems, and drive projects forward without requiring constant direction or follow-up.
- Strong communicator who responds proactively, closes loops, and addresses issues directly and professionally
- Comfortable operating with urgency and maintaining high standards in a fast-paced environment
- Strong systems thinker who enjoys building, refining, organizing, and reinforcing operational structure
- Demonstrated experience creating systems, documentation, SOPs, training materials, accountability tools, or operational processes that continued functioning after implementation.
- Comfortable receiving direct feedback, handling difficult conversations, and holding others accountable
- Experience managing labor, inventory, scheduling, food safety, and kitchen systems at a high level
- Leadership presence capable of overseeing restaurant operations and serving as Manager on Duty when needed
- Comfortable leading and communicating with a predominantly Spanish-speaking BOH team. Spanish language skills are highly valued, though successful leadership, communication, and accountability are ultimately more important than fluency alone
This role is not ideal for someone who:
- Avoids difficult conversations or accountability
- Needs constant follow-up or direction
- Struggles with urgency, organization, or operational consistency
- Prefers creativity over structure and execution
Schedule & Availability Expectations
This is a hospitality leadership position. Flexibility and availability are critical.
Full-time (50–60 hours/week, typically 5–6 days/week)
Candidates should expect to regularly work a combination of:
- mornings
- evenings
- weekends
- holidays
- special events
- and peak business periods
The Executive Kitchen Manager is expected to be present when the business needs leadership, support, and operational oversight.
Position Details
- Agoura Hills (91301)
- $90,000 – $115,000 depending on experience
- This role ramps into full ownership over the first 60–90 days as systems and expectations are aligned
Pay: $90,000.00 - $115,000.00 per year
Benefits:
- 401(k)
- Food provided
- Paid time off
Work Location: In person
