Kitchen Manager

Job Title: Kitchen Manager
Department: Back of House
Reports to: Corporate Executive Chef
Pay Rate: $20-25 per hour
Status: Full-time, Exempt

Location (Job Location): Boise, ID

Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group is expanding outside of the Bay Area and prides itself on offering the highest caliber Asian and American cuisine.

Job Summary We are seeking a visionary and highly skilled Kitchen Manager with a background in Chinese cuisine to lead our culinary team at our upcoming Dumpling Time location. This role requires a chef who can manage a fast-paced operation without compromising the quality of our dishes. The ideal candidate is a fine balance of a culinary innovator with business acumen who also cares deeply about taking care of colleagues.

Primary Duties and Responsibilities

· Menu Development: Create and evolve a seasonal menu that highlights regional flavors with premium ingredients.

· Guest Experience: Ensure highest level of quality is delivered and guests are satisfied with offerings.

· Team Leadership: Manage, schedule, and mentor the kitchen team, promoting collaboration, precision, and culinary excellence.

· Quality Control: Ensure the highest standards of food quality, hygiene, and kitchen safety are consistently met.

· Supplier Relations: Source premium ingredients locally and internationally; establish relationships with specialty purveyors and farms.

· Attend meetings and complete ongoing trainings as scheduled.

· Cost Management: Oversee kitchen budgeting, inventory, portioning, and food cost efficiency.

· Collaboration: Work closely with front-of-house and operations team to provide a safe and pleasant dining experience.

· Innovation: Stay current on culinary trends and techniques; bring a modern, artistic touch to traditional Chinese dishes.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements:

· Proven experience as a Head Chef or Sous Chef, preferably in Chinese cuisine.

· Working knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Shanghainese) and techniques.

· Strong leadership and communication skills.

· Fluent in English; Mandarin or Cantonese a plus.

· Culinary degree or equivalent professional training preferred.

· Ability to thrive in a fast-paced, guest-facing environment.

Prerequisites for Employment:

• Valid manager level ServSafe Food Handler Certification

Physical Requirements:

The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Kitchen Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Kitchen Manager is occasionally required to stoop, kneel, crouch, or crawl.

The Kitchen Manager must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.