Top 15 Kitchen manager Jobs in Santa Barbara, Ca

Head Chef
Brass Bear —Santa Barbara, CA
- $75,000 - $90,000 a year
- 8 hour shift
- Bar
- Spanish
- Casual dining restaurant
- Health insurance
- 401(k)
Quick Apply
Kitchen Manager
Hillstone Restaurant Group —Santa Barbara, CA
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
Kitchen Manager
Lure Fish House —Santa Barbara, CA
- Weekends as needed
- Bilingual
- Mid-level
- Organizational skills
Kitchen Supervisor
Lure Fish House —Santa Barbara, CA
- Management
- Mid-level
- Restaurant
Cook, Line Cook, or Lead Cook
Garden Signals —Carpinteria, CA
- $20 - $30 an hour
- Full-time
- 11+ years
- Mid-level
- Mentoring
- Employee discount
Quick Apply
12d
Prepared Foods Department Supervisor (Culinary, Deli) - Full Time
Whole Foods Market —Santa Barbara, CA
- $18.50 - $30.20 an hour
- 8 hour shift
- Mid-level
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
Lead Installer – Flooring & Kitchen Remodel
FLOORING GROUP INC —Santa Barbara, CA
- $70,000 - $85,000 a year
- Full-time
- Carpentry
- Construction site
- Mid-level
Quick Apply
Founding Head Pastry Chef
Afterglow Baking Co. —Santa Barbara, CA
- From $30 an hour
- Part-time
- In-person
- Senior level
- Flexible schedule
Quick Apply
14d
Cook - Substitute, Head Start
Community Action Commission of Santa Barbara County —Goleta, CA
- $17 - $18 an hour
- Spanish
- English
- High school diploma or GED
Quick Apply
Lead Cook
Luna Grill —Santa Barbara, CA
- $13 - $24 an hour + tips
- Part-time
- 18 years or older
- Spanish
- English
- Employee discount
- Opportunities for advancement
Quick Apply

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Line Cook
Bistro Amasa —Santa Barbara, CA
Passion for cooking and hospitality. Previous line cook experience required. Work efficiently while communicating with the kitchen team.
$21 - $24 an hour
Quick Apply
3d
Marisella Line Cook
MARISELLA SB LLC —Santa Barbara, CA
Maintain compliance with required certifications, state mandated trainings and company required trainings. ServSafe or equivalent food safety certification.
$18 - $25 an hour
Quick Apply

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Head Chef

Brass Bear
Santa Barbara, CA

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year

Benefits

Health insurance
401(k)
Paid time off
Flexible schedule

Qualifications

Kitchen health and safety standards
Spanish
Food service health code compliance
Employee relationship building
English
Driver's License
POS systems
Food preparation equipment operation

Full Job Description

Brass Bear Team

Brass Bear is a small, family-run business with two locations in Santa Barbara. We’re a professional, fun-loving group who genuinely enjoy working together, with a shared goal of being known for our hospitality, great food, craft drinks, and memorable events.

About the Role

As Chef at our Uptown location, you will report to the Owners.

This is an exempt position. You are responsible for leading the kitchen operation at the Uptown location. This is a hands-on leadership role that balances day-to-day execution with broader operational responsibility. You’ll ensure consistency in food quality, kitchen standards, and team performance across the business.

You will be responsible for managing labor, maintaining margins, overseeing catering events, and training and developing staff. This role is ideal for someone who can lead from the front, develop people, and bring structure and consistency to a growing operation.

Key Responsibilities

Lead and manage day-to-day kitchen operations at the Uptown location
Ensure all food is prepared and executed to Brass Bear standards
Responsible for managing labor and maintain margins across both locations
Maintain consistency, quality, and presentation across both locations
Ensure both kitchens are properly staffed, trained, and operating efficiently
Oversee inventory management, ordering, and stock control across both locations
Support sourcing and purchasing of ingredients, including vendor coordination
Monitor food costs, waste, and overall kitchen performance
Maintain high standards of cleanliness, organization, and food safety compliance
Support menu consistency and collaborate on menu updates or improvements for food and beverage
Work closely with front-of-house, events team and leadership to ensure smooth service operations
Support and oversee event execution as needed
Attend management and operational meetings to align on business priorities
Train, coach, and develop all kitchen team members

Qualifications

8+ years of kitchen experience, with leadership experience preferred
Strong understanding of kitchen operations, food safety, and inventory management
Experience managing or mentoring kitchen teams
Food Handler Certification (Manager Level)
Strong organizational and communication skills
Ability to work in a fast-paced, high-volume environment
Hands-on leadership style with a team-first mindset
Reliable and able to work evenings, weekends, and holidays as needed
Must live within a reasonable commuting distance

Physical Requirements

Ability to stand and walk for extended periods of time, up to the duration of a scheduled shift
Ability to lift, carry, and move items up to 25–50 pounds (e.g., glass trays, kegs, supplies), with or without assistance
Ability to work in a fast-paced environment while safely navigating kitchen areas
Ability to communicate effectively with team members in a noisy environment
Ability to operate standard restaurant equipment (e.g., POS system, trays, kitchen equipment)

Performance Expectations & Milestones

To support your success in this role, the following performance milestones are intended to provide clarity around priorities and expectations during your first nine months of employment. These goals are intended as operational benchmarks and may evolve based on business needs.

First 3 Months

During your first 90 days, expectations include:

● Develop a strong working knowledge of all current recipes and menu offerings.

● Build positive working relationships with kitchen staff and establish trust and accountability across the team.

● Begin cross-training kitchen employees across stations to support operational flexibility.

● Gain a working understanding of Banquet Event Orders (BEOs) and support event execution with guidance.

● Assess current kitchen workflows, staffing, and operational opportunities.

First 6 Months

By six months, expectations include:

● Demonstrate full knowledge and operational command of recipes, menu execution, and kitchen standards.

● Identify and begin implementing process improvements to enhance efficiency, organization, and kitchen performance.

● Launch and maintain an inventory tracking system to support food cost management and operational consistency.

● Complete cross-training initiatives to ensure kitchen staff are functional across stations.

● Develop a strong understanding of off-site catering operations and execution.

First 9 Months

By nine months, expectations include:

● Maintain a fully implemented and consistently managed inventory system with accurate reporting and controls.

● Ensure kitchen scheduling supports operational efficiency and labor cost objectives.

● Maintain a fully cross-trained kitchen team capable of supporting all operational positions.

● Independently execute both on-property and off-property catering operations.

● Partner closely with Funk Zone Chef to support operational alignment, menu consistency, and collaboration between business locations and concepts

Job Type: Full-time

Pay: $75,000.00 - $90,000.00 per year

Benefits:

401(k)
Flexible schedule
Health insurance
Paid time off

Shift:

8 hour shift

Application Question(s):

Do you have leadership experience?

Experience:

chef: 5 years (Required)

Language:

English (Required)
Spanish (Required)

License/Certification:

Driver's License (Required)

Ability to Commute:

Santa Barbara, CA 93105 (Required)

Work Location: In person

Quick Apply

Refine Your Search

kitchen manager jobs in santa barbara, ca

Head Chef

Kitchen Manager

Kitchen Manager

Kitchen Supervisor

Cook, Line Cook, or Lead Cook

Prepared Foods Department Supervisor (Culinary, Deli) - Full Time

Lead Installer – Flooring & Kitchen Remodel

Founding Head Pastry Chef

Cook - Substitute, Head Start

Lead Cook

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