Kitchen Lead

Job Description

Job Description

Kitchen Lead

Birdseye Rooftop: La Jolla, CA | Full-Time | $29/hr.

About Birdseye

Birdseye is a rooftop restaurant and bar built around one thing: creating memorable experiences.

We are entering an exciting new chapter with the launch of a refined food menu designed to complement our elevated cocktail program and one of the most unique oceanfront dining experiences in Southern California. We are intentional, quality-driven, and committed to building a kitchen culture centered around consistency, organization, communication, and continuous improvement.

The Role

We are looking for a Kitchen Lead who can balance production with leadership. This is a hands-on position where you will work alongside the kitchen team while overseeing daily operations, maintaining quality standards, and ensuring the kitchen is organized, prepared, and ready for every service.

Our leadership philosophy is hard on standards, soft on people . We believe in holding the team accountable while coaching with respect, clarity, and professionalism. The right candidate will be organized, communicative, dependable, and capable of maintaining high expectations without creating an unnecessarily harsh kitchen environment.

This role is ideal for someone who enjoys leading by example, takes pride in producing exceptional food, and wants to help build a strong, respectful, and accountable kitchen culture.

What You’ll Be Doing:

Lead the Kitchen During Service:

• Work alongside the kitchen team while maintaining awareness of the entire operation.
• Lead by example with professionalism, urgency, organization, and a positive attitude.
• Communicate priorities clearly before and during service.
• Support every station as needed to ensure smooth and efficient execution.
• Monitor ticket times and maintain consistent pacing throughout service.
• Ensure every plate leaving the kitchen meets Birdseye’s presentation and quality standards.
• Address mistakes directly and constructively, focusing on correction, learning, and accountability.

Manage Kitchen Operations:

• Place food orders while maintaining appropriate inventory levels.
• Monitor product quality, storage, labeling, dating, and FIFO rotation.
• Maintain accurate pars based on reservations, sales volume, events, and seasonality.
• Complete accurate end-of-month inventory counts.
• Identify waste, shortages, and recurring inventory issues and communicate them to management.

Maintain Production Standards:

• Organize and prioritize daily prep based on business needs.
• Assign prep responsibilities clearly and verify completion.
• Communicate menu updates, recipe changes, and 86’d items promptly.
• Ensure recipes, portion sizes, cooking techniques, and plating standards are followed consistently.
• Maintain readiness for daily service, large parties, and private events.
• Help identify production bottlenecks and improve kitchen systems.

Sanitation and Equipment:

• Maintain high standards of cleanliness, food safety, and organization.
• Ensure kitchen SOPs, temperature logs, cleaning schedules, and closing procedures are followed consistently.
• Maintain a valid ServSafe Manager Certification.
• Serve as a primary point of contact during Health Department inspections.
• Monitor kitchen equipment and communicate repair or maintenance needs promptly.
• Communicate supply needs before they become operational problems.

Leadership and Team Development:

• Hold kitchen staff accountable to Birdseye’s standards with fairness and consistency.
• Train and onboard new kitchen team members.
• Provide clear instructions, real-time coaching, and constructive feedback.
• Create an environment where team members understand what is expected and feel comfortable asking questions.
• Address performance issues promptly rather than allowing problems to continue.
• Promote teamwork, respect, and professional communication.
• Attend manager meetings and contribute ideas that improve food quality, efficiency, and kitchen culture.

Communication and Reporting:

• Communicate clearly with management, FOH leadership, and kitchen staff.
• Provide timely updates regarding shortages, delays, maintenance needs, staffing concerns, and operational challenges.
• Communicate 86’d items and estimated wait times to the FOH before they negatively affect the guest experience.
• Document important shift notes and follow up on unresolved issues.
• Complete inventory and other assigned operational reports accurately and on schedule.

What We’re Looking For:

• 3+ years of line cook experience in a high-volume restaurant.
• Previous kitchen leadership experience preferred.
• Strong organizational and time-management skills.
• Clear, respectful, and proactive communication.
• Strong understanding of food safety, sanitation, kitchen organization, and inventory control.
• Active Serv-Safe Manager Certification or willingness to obtain it promptly.
• Ability to remain calm, focused, and solution-oriented under pressure.
• Dependability, accountability, and a strong sense of ownership.
• A genuine desire to develop people while maintaining high standards.
• Passion for quality food, teamwork, and continuous improvement.

What This Role Requires:

This is not just a cooking position. As the Kitchen Lead, you are expected to:

• Lead with professionalism, consistency, and integrity.
• Be hard on standards while remaining respectful and supportive of people.
• Balance production responsibilities with leadership and operational oversight.
• Communicate expectations clearly and follow up consistently.
• Maintain a clean, organized, and efficient kitchen.
• Make confident decisions during service.
• Take ownership of food quality, kitchen readiness, team accountability, and daily operations.
• Help create a kitchen culture built on structure, communication, respect, and teamwork.

We are looking for someone who believes that great kitchens are built through consistency, organization, strong communication, and leadership—not ego.

Compensation and Benefits:

• Full-time position.
• $22.00 per hour base pay + Tips ($29 minimum average).
• Participation in the restaurant tip pool.
• Average total hourly earnings of approximately $29 per hour, including tips.
• Opportunities for advancement as Birdseye continues to grow.
• Work in one of the most unique rooftop restaurants in La Jolla.
• Be part of a team launching a refined new food program with a commitment to quality and genuine hospitality.

Join Our Team

If you are passionate about cooking, lead through organization and communication, and believe high standards can be maintained without sacrificing respect, we would love to meet you.

Apply today and help shape the next chapter of Birdseye Rooftop Restaurant & Bar.