About Us

We are an elevated entertainment venue in Los Angeles—a full-service restaurant, sports bar, and craft brewery under one roof. We host watch parties, private events, and deliver a premium guest experience built around great food, house-brewed beer, and high-energy sports programming. We're growing, and we need the right leaders to help us scale.

The Role

We’re hiring a Kitchen Manager who brings structure, consistency, and strong team leadership to a fast-growing operation. This role owns execution—systems, food quality, labor control, and culture—while growing alongside a diversifying business. The right person is organized, engaged on the floor, and ready to build something long-term.

What We're Looking For

Calm under pressure. When the rush hits, this person stays steady. They don't yell, they don't take over stations, they coach and direct. The team should feel supported during stress, not afraid.

Guest-obsessed. Their first instinct is always "how does this feel to the guest?" They have a sharp eye for service details and hold the team to high standards without being harsh.

Builds people, not just systems. They see their job as developing the team—coaching, giving feedback, helping staff grow. They delegate to teach, not just to offload. They earn respect, they don't

demand it.

Comfortable with numbers. They understand the importance of reports, labor costs, inventory, and margins. They use data to make decisions and can speak fluently about what's working and what's not.

Creates structure and standards. They know how to build sustainable systems—checklists, opening/closing procedures, training protocols—that make the operation run consistently without

needing to micromanage.

Holds the line without intimidation. They understand compliance and enforce it—labor laws, safety standards, operational policies—but they do it through clarity, consistency, and follow-through, not fear.

Firm hand, fair approach. The team respects the standard because they respect the leader.

Manages up effectively. Our ownership is passionate and has high expectations, but isn't always easy to work with. The right person can handle direct feedback, push back diplomatically when needed, and communicate proactively without getting defensive or taking things personally.

Ideal Background

Minimum 3-5 years progressive culinary experience in an elevated casual, high volume environment. Experience at well-run independents or small restaurant groups could be a plus—someone who's had to build, not just execute someone else's playbook. However, if you have experience with highly organized operations and feel you would like to be the individual setting the standards, this could also be a great fit for you.

The ideal candidate will be able to:

• Establish and enforce clear prep, line, and presentation standards
• Maintain portion control and food cost discipline
• Put real inventory systems in place and follow through
• Be mindful and proactive with labor scheduling and cost
• Communicate clearly with both BOH and FOH
• Lead calmly, professionally, and consistently

Compensation & Benefits

• Base Salary $70,000-$80,000 DOE
• PTO & Sick Leave
• High-Growth Environment
• Employee Discounts