Kitchen Manager (Lanai Bowl)

The Lāna‘i Bowl Kitchen Manager is responsible for the successful daily execution of all back-of-house operations, including food preparation, sanitation, inventory control and BOH team leadership.  This role ensures all kitchen systems, prep standards, and food quality expectations are met consistently, while promoting a safe, organized, and respectful work environment.  The Kitchen Manager works closely with management and FOH leadership to deliver smooth, efficient service and an exceptional guest experience.

Compensation:

$85,000 - $95,000/year (Exempt) 

Reporting Relationship:

Reports to:     General Manager

Supervises:    Back of House Kitchen staff at Lāna‘i Bowl

• Conduct individual and business affairs in highest ethical and legal fashion.
• Establish and contribute to a supportive, creative, enthusiastic, and cooperative working environment for all.
• Build strong communication links with supervisors, peers, and employees.
• Continuously strive for excellence in the workplace, the Company environment, and as a Company representative.
• Comply with all Company policies and standards.
• Conducts business in alignment with the Mission, Vision, and Values of Pūlama Lāna‘i.

Essential Duties

• Oversees day-to-day kitchen operations including line execution, prep lists, and station assignments.
• Prepares and manages BOH schedules, monitors labor efficiency, and ensures proper staffing for peak and off-peak service.
• Trains, coaches and mentors team members in food preparation, sanitation, and station responsibilities.
• Conducts daily walkthroughs and maintains all health, safety and sanitation protocols (including DOH compliance).
• Ensures all recipes, portioning, and plating are executed consistently to standards.
• Expedites and lead line during peak service to maintain flow and quality.
• Manage food and supply orders, vendor relations and cost tracking.
• Maintains accurate inventory systems and conducts regular counts to minimize waste and optimize food cost.
• Collaborates with management on seasonal menu updates, LTOs and new product rollouts.
• Participates in hiring, disciplinary processes and BOH team development.
• Ensures that equipment is clean, well-maintained, and improper working conditions; coordinates repairs as needed.
• Performs other duties as assigned.

• Three to five years progressive kitchen experience with at least two years in a leadership or supervisory role, required.

• Strong culinary knowledge with the ability to train on technique, execution and plating.

• Proven ability to lead a team in a high-volume, fast-pased kitchen.

• Working knowledge of food safety regulations and compliance standards (ServSafe Manager certification preferred).

• Strong organizational skills with experience managing labor, food cost, and BOH systems.

• Effective communicator with ability to motivate and coach staff at all levels

• Proficient with kitchen management systems, POS platforms and inventory software.

• Requires excellent written and verbal communication and organizational skills.

• Requires relating to people in a friendly and professional manner.

• Requires working to the established procedures and maintaining reliable work attendance.

• Requires the ability to follow oral and written instructions.

• Able to think and make effective decisions quickly.

• Ability to create effective working relationships with people.

• Must be able to maintain a positive attitude and work under pressure.

• Ability to meet tight deadlines under minimal supervision.

• Ability to work varied shifts; including late nights, weekends, and holidays.