Executive Kitchen Manager
Company: Hirebridge Organic
Location: Huntington Beach
Posted on: February 18, 2026
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Job Description:
Job Description Job Description King's Fish House started as a
unique Southern California quintessential American fish house, and
quickly became a Southland fixture, from Calabasas, Orange County,
Inland Empire, San Diego, San Jose to Arizona and Nevada! King's
Fish House is one of our six concepts at King's Seafood Company,
which has been a family owned restaurant business and Southern
California based company since 1945. King’s Fish House offers an
upscale and polished environment. Our kitchens are open with
state-of-the-art equipment. Our menus are printed daily and reflect
the depth, breadth and availability of fresh products that are sure
to delight our guests. Our craft cocktails, extensive wine list,
and raw bar offerings are designed to impress and keep our guests
returning. Combined with hospitality from the heartit's a winning
combination! Here's What We'll Bring To The Table for Executive
Kitchen Manager: Competitive Salary: $90,000 - $100,000 based on
experience realized bonus Paid Vacation and Sick Days Dining
Discount for you and up to 5 guests 401k with a Match Education
Reimbursement Medical insurance, Dental insurance, Vision
insurance, Life insurance, and Pet Healthcare Savings Account Our
Executive Kitchen Managers are held at a high standard with clear
expectations to be the leader of the restaurant, the ambassadors of
our product and the executor of our hospitality. As the Executive
Kitchen Manager, you will be partnered with the General Manager and
serve as an integral member of our leadership team. You will be the
expert on kitchen operations from ordering, to troubleshooting
variances, to developing the line cooks, prep cooks, and
dishwashers. You will be responsible for maintaining our high
quality product, the integrity of our kitchen systems, and the
financial well-being of the back of the house. Once hired, you will
be joining a stable company that has a proven track record of
developing successful operators over the past 35 plus years. You
will be fully trained in financial acumen, quality assurance, daily
operations, and leadership. You will have the opportunity to learn
all aspects of operations from sophisticated operating systems to
managing a product centric menu, to the behind-the-scene process of
creating cutting edge restaurant designs and concepts. Your career
path is driven by your own goals and we are prepared to give you
all the tools needed to take you to any level of leadership you
desire. A successful EKM with us is “standards-driven” and
vigilant, showing a high-level of integrity in their work. They
always interact with crewmembers and Guests in a professional
manner and take a positive approach to resolving issues. Essential
Responsibilities: Complete opening and closing duties as assigned
to set up the day for success. Creating prep lists for all kitchen
crew. Support the preparation of all food items for meal period and
next service. Monitor and maintain cleanliness, sanitation and
organization of assigned station and service areas. Trouble shoot
any deficiencies of food items and/or any maintenance needs or
safety hazards. Develop all kitchen crew for cross training and
promotion. Lead all roll out programs to the menu, seasonal items,
and recipe changes. Write/Approve the schedule for Kitchen crew by
forecasting business trends, outside elements, performance measures
Monthly End of Period inventory (all kitchen) Interface and
communicate with RCP/GM on financial responsibilities and results
Ensures that all food products meet company recipe specifications
for preparation and quality. Inspects and approve dishes before
they go to guest tables. Examine and assess the quality of
ingredients and presentation. Interface and communicate with RCP/GM
on recipe adherence Creates and is responsible for execution of
corrective action plans for kitchen. Interviews and selects new
kitchen crew Conducts annual performance reviews on kitchen crew
and Kitchen Manager Interacts with Guests - table visits,
complaints, special requests Leads and is responsible for MIT
training (classroom) Leads all kitchen crew meeting Essential
Skills/Experience: Minimum of 21 years of age. 4 years kitchen
management experience in a high-volume, full service, restaurant
(annual sales over $4M) High school graduate. Any formal culinary
training. Ability to analyze financial reports. Ability to
communicate verbal and written English with Guests, management and
co-workers. Ability to maintain complete knowledge of all cooking
techniques, which are required to prepare restaurant menu items.
Ability to maintain complete knowledge of all menu and special
items, their preparation method/time, all ingredients and quality
standards, taste, appearance, texture, temperature, garnish and
method of presentation. Ability to lift up to 40 lbs., 10-20 is
typical Ability to carry up to 120 feet Ability to reach up to 6
feet, 4 is typical Ability to work off counter heights of 36 - 42
inches Ability to move through 24 inch aisles and spaces as small
as 12 inches
Keywords: Hirebridge Organic, Camarillo , Executive Kitchen Manager, Hospitality & Tourism , Huntington Beach, California
