Kitchen Operations Manager
Stretch Zone, Wahiawa, HI, United States
Company Overview
Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaii’s largest locally‑owned restaurant operators and a flagship of the Restaurant 604 family, which includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, 604 Clubhouse, and 604LOHA Grill.
Kitchen Operations Manager Summary
The Kitchen Operations Manager (KOM) is an exempt, salaried management position responsible for managing assigned kitchen operations and systems. The role supports the Kitchen Manager by overseeing labor deployment, inventory control, ordering, compliance execution, and day‑to‑day supervision of kitchen staff during assigned shifts. The position exercises independent judgment within established policies, procedures, and budgets to ensure operational efficiency, cost control, and consistent execution of standards.
Essential Duties and Responsibilities
Serve as the direct supervisor for dishwashers and line cooks, providing leadership, direction, and performance oversight.
Lead kitchen operations during assigned shifts and act as manager on duty when the Kitchen Manager is not present.
Direct, prioritize, and oversee kitchen staff to ensure service execution, cleanliness, and food safety standards are met.
Manage labor deployment within established budgets and staffing plans to maintain operational efficiency.
Make real‑time labor adjustments during service to support productivity, service flow, and cost control.
Coach, train, and evaluate kitchen staff; issue and document written corrective actions in accordance with company policy.
Recommend disciplinary action and terminations for direct reports, where appropriate.
Participate meaningfully in interviewing, onboarding, and development of back‑of‑house hourly employees.
Own and lead the kitchen inventory control and reconciliation process, including weekly counts, variance analysis, and corrective action.
Place and manage food, produce, and supply orders within approved vendor programs and budget parameters.
Reconcile invoices, verify deliveries, and resolve discrepancies.
Monitor food cost, waste, and inventory levels and communicate trends and risks to management.
Ensure compliance with company policies, food safety standards, and applicable health regulations.
Maintain inspection readiness at all times.
Work alongside the kitchen team in a leadership, training, and support capacity as operational needs require.
Uphold and model all company core values.
Perform all other duties as assigned.
Qualifications
Education and Experience
Minimum of 18 years of age.
High School Diploma or equivalent required.
Minimum of 3 years’ experience as a line cook, lead, supervisor, or equivalent role.
Knowledge and Skills
Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures.
Proven ability to lead and manage kitchen staff effectively.
Ability to remain calm, accurate, and decisive in high‑pressure situations.
Familiarity with industry best practices and food safety standards.
Working knowledge of computer systems, including G‑Suite, restaurant management software, and POS systems.
Strong communication skills; able to read, write, and communicate clearly in English.
Basic math skills, including units of measurement and recipe calculations.
Strong teamwork and collaboration skills, including effective interaction with front‑of‑house staff.
Passion for food service, hospitality, and guest satisfaction.
Ability to supervise staff, manage performance, and issue corrective action.
Demonstrated ability to exercise independent judgment within established policies and budgets.
Physical and Other Requirements
Ability to lift up to 50 pounds frequently.
Ability to stand and walk for extended periods.
Ability to lift, stoop, bend, and perform repetitive motions.
Manual dexterity and hand coordination for fast‑paced production.
Valid health card or equivalent certification required.
Reliable and punctual attendance.
Ability to work evenings, weekends, and extended shifts as required by business needs.
Exemption and Compliance Notice
This position is classified as Exempt (Administrative / Managerial) under the Fair Labor Standards Act. Exempt status is based on primary duties, including direct supervision of staff, management of labor deployment, inventory control, ordering, compliance execution, and exercise of independent judgment. The role is evaluated on leadership effectiveness and operational outcomes rather than hours worked or routine production output.
Benefits and Perks for Eligible Employees
Paid Time Off
Bereavement Leave
Emergency Days
Referral Program
Employee Discounts
Skechers Direct Program
Management Bonus Program
Medical/Dental Benefits
Group Life Insurance
Universal Life Insurance
Short‑Term Disability
401(k)
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Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaii’s largest locally‑owned restaurant operators and a flagship of the Restaurant 604 family, which includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, 604 Clubhouse, and 604LOHA Grill.
Kitchen Operations Manager Summary
The Kitchen Operations Manager (KOM) is an exempt, salaried management position responsible for managing assigned kitchen operations and systems. The role supports the Kitchen Manager by overseeing labor deployment, inventory control, ordering, compliance execution, and day‑to‑day supervision of kitchen staff during assigned shifts. The position exercises independent judgment within established policies, procedures, and budgets to ensure operational efficiency, cost control, and consistent execution of standards.
Essential Duties and Responsibilities
Serve as the direct supervisor for dishwashers and line cooks, providing leadership, direction, and performance oversight.
Lead kitchen operations during assigned shifts and act as manager on duty when the Kitchen Manager is not present.
Direct, prioritize, and oversee kitchen staff to ensure service execution, cleanliness, and food safety standards are met.
Manage labor deployment within established budgets and staffing plans to maintain operational efficiency.
Make real‑time labor adjustments during service to support productivity, service flow, and cost control.
Coach, train, and evaluate kitchen staff; issue and document written corrective actions in accordance with company policy.
Recommend disciplinary action and terminations for direct reports, where appropriate.
Participate meaningfully in interviewing, onboarding, and development of back‑of‑house hourly employees.
Own and lead the kitchen inventory control and reconciliation process, including weekly counts, variance analysis, and corrective action.
Place and manage food, produce, and supply orders within approved vendor programs and budget parameters.
Reconcile invoices, verify deliveries, and resolve discrepancies.
Monitor food cost, waste, and inventory levels and communicate trends and risks to management.
Ensure compliance with company policies, food safety standards, and applicable health regulations.
Maintain inspection readiness at all times.
Work alongside the kitchen team in a leadership, training, and support capacity as operational needs require.
Uphold and model all company core values.
Perform all other duties as assigned.
Qualifications
Education and Experience
Minimum of 18 years of age.
High School Diploma or equivalent required.
Minimum of 3 years’ experience as a line cook, lead, supervisor, or equivalent role.
Knowledge and Skills
Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures.
Proven ability to lead and manage kitchen staff effectively.
Ability to remain calm, accurate, and decisive in high‑pressure situations.
Familiarity with industry best practices and food safety standards.
Working knowledge of computer systems, including G‑Suite, restaurant management software, and POS systems.
Strong communication skills; able to read, write, and communicate clearly in English.
Basic math skills, including units of measurement and recipe calculations.
Strong teamwork and collaboration skills, including effective interaction with front‑of‑house staff.
Passion for food service, hospitality, and guest satisfaction.
Ability to supervise staff, manage performance, and issue corrective action.
Demonstrated ability to exercise independent judgment within established policies and budgets.
Physical and Other Requirements
Ability to lift up to 50 pounds frequently.
Ability to stand and walk for extended periods.
Ability to lift, stoop, bend, and perform repetitive motions.
Manual dexterity and hand coordination for fast‑paced production.
Valid health card or equivalent certification required.
Reliable and punctual attendance.
Ability to work evenings, weekends, and extended shifts as required by business needs.
Exemption and Compliance Notice
This position is classified as Exempt (Administrative / Managerial) under the Fair Labor Standards Act. Exempt status is based on primary duties, including direct supervision of staff, management of labor deployment, inventory control, ordering, compliance execution, and exercise of independent judgment. The role is evaluated on leadership effectiveness and operational outcomes rather than hours worked or routine production output.
Benefits and Perks for Eligible Employees
Paid Time Off
Bereavement Leave
Emergency Days
Referral Program
Employee Discounts
Skechers Direct Program
Management Bonus Program
Medical/Dental Benefits
Group Life Insurance
Universal Life Insurance
Short‑Term Disability
401(k)
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