Kitchen/Heart of the House Manager

Responsibilities:

• Managing inventory so that all necessary ingredients are stocked for service
• Providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the Lead Cooks to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste

Skills:

• A strong base of culinary knowledge
• Leadership skills
• Interpersonal skills
• Conflict resolution 
• Attention to detail
• Financial understanding 
• Physical stamina to withstand a full shift potentially on their feet

Since we first opened in 2001, Tajima has been satisfying San Diego’s growing hunger for authentic Japanese cuisine and ramen that is both unique and flavorful. Thanks to owner Sam Morikizono and his talented staff, Tajima has earned a reputation as one of San Diego’s top Japanese restaurants. Everything we serve honors the purity of Japanese taste and style, and our irresistible selection of ramens are made from scratch. You will enjoy dining at our tastefully decorated restaurants, which offer community tables and private seating areas, along with artful décor and lighting.
Tajima offers one of the widest selections of Japanese cuisine available at affordable prices, to satisfy the unique tastes and desires of everyone in your party. Our daily tapas-style (small plate) menu changes with the season, sourcing the freshest seasonal ingredients available. With five San Diego locations and another three restaurants in Tijuana Mexico, there is a uniquely designed Tajima within reach of your desire for Japanese cuisine at its finest!

Salary

Benefits

Job Type

Schedule