Kitchen Manager

Kitchen Manager – HIRO We’re looking for a Kitchen Manager who thrives in a fast-paced, high-expectation environment and can confidently bridge raw bar precision and live-fire execution. Position Summary The Kitchen Manager is responsible for the daily operation, organization, and leadership of the kitchen. This role requires a strong understanding of both sushi preparation and live-fire cooking techniques , while maintaining consistency, quality, and team accountability.

You’ll work closely with culinary leadership to ensure seamless service, uphold standards, and drive performance across all kitchen stations. Key Responsibilities Kitchen Operations Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and organization Maintain consistency and execution across sushi, raw bar, and live-fire stations Ensure all food is prepared to HIRO standards, quality, timing, and presentation Manage prep, service flow, and station readiness for high-volume service Culinary Execution Demonstrate working knowledge of sushi techniques (knife skills, fish handling, rice quality, plating) Oversee and support live-fire cooking (grill, robata, open flame execution) Maintain strict adherence to food safety and sanitation standards Assist with menu development, costing, and seasonal updates Team Leadership Lead, coach, and develop BOH team members across all stations Train staff on both sushi and live-fire techniques to ensure cross-functionality Hold team accountable to standards, performance, and policies Foster a culture of urgency, respect, and continuous improvement Inventory & Cost Control Manage ordering, inventory, and product rotation (with focus on fish quality and protein integrity) Monitor and control food cost, waste, and portioning Ensure proper storage and handling of all perishable items, especially seafood Administrative Support scheduling in alignment with labor targets Partner with leadership on hiring, onboarding, and performance management Maintain compliance with all health department and safety regulations Qualifications 3+ years of kitchen leadership experience (Kitchen Manager, Sous Chef, or similar) Strong background in sushi and raw bar operations Experience with live-fire cooking (robata, grill, or open flame preferred) Deep understanding of food safety, seafood handling, and kitchen systems Proven ability to lead teams in high-volume, high-energy environments Strong organizational and communication skills Ability to remain composed and decisive under pressure More detail about Hiro Izakaya part of The Celeste Group, please visit https://culinaryagents.com/entities/797682-Hiro-Izakaya