Director of Kitchen Operations

Director of Kitchen Operations

Company Overview – Restaurant 604, founded in 2016, is a leading waterfront dining destination serving military families, local residents, and visitors across a network of 604 locations in Hawaii. With nearly 300–400 team members, 604 is one of the state’s largest locally‑owned restaurant operators, dedicated to community impact, workplace excellence, and exceptional guest experiences.

Summary of Functions

The Director of Kitchen Operations oversees all back‑of‑house functions across 604 restaurants, including hiring, training, food safety inspections, cost control, and performance management. The role collaborates with the Executive team to establish consistent kitchen procedures, mentors culinary teams, ensures compliance with company policies and health regulations, and reports to the Executive Chef. It also supports growth and training of kitchen staff and liaises with vendors on product quality, pricing, and new offerings.

Essential Duties and Responsibilities

• Direct and oversee kitchen operations for all 604 locations, following established company standards, policies, and procedures.
• Optimize profits by controlling food and labor costs to meet the company’s financial objectives.
• Monitor and control food costs and budgets across locations.
• Prepare and present periodic reports on culinary operations, including financial performance, inventory, and personnel.
• Learn all recipes, enforce recipe adherence, and conduct periodic recipe quizzes.
• Exercise portion control and monitor sanitation guidelines to ensure compliance with health regulations.
• Design procedures for quality assurance and control to minimize food waste, increase productivity, and maintain preparation standards.
• Administer training and educate all kitchen personnel on food products and presentation to maintain consistent, high‑quality standards.
• Oversee training and certification of all kitchen personnel in sanitation techniques and practices to ensure health, safety, and compliance with legal regulations.
• Develop and implement strategies for continuous improvement.
• Ensure all company policies and procedures are followed; collaborate with General Managers on training, coaching, corrective action, and performance evaluations of Kitchen Managers and Supervisors.
• Communicate effectively, verbally and in writing, to all levels of staff and management.
• Maintain kitchen training schedule and enhance it when needed.
• Ensure high sanitation, cleanliness, and safety standards throughout the kitchens, providing continuous feedback and resolution. Conduct monthly food safety inspections per location.
• Foster a positive and collaborative work environment, establishing a presence in all 604 kitchens as needed or instructed by the Executive Chef.
• Interact with guests to maintain a high level of customer satisfaction.
• Coordinate with front‑of‑house staff to maintain smooth and seamless service standards.
• Promptly address and assist in resolving food quality issues resulting from guest feedback.
• Keep track of new menu trends within the restaurant industry.
• Conduct regular meetings with all location Kitchen Managers and Kitchen Supervisors.
• Perform all other duties as assigned.

Qualifications

• 5+ years of kitchen experience or 10 years of restaurant experience.
• Proven experience in restaurant/culinary management.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication, management, and leadership skills.
• Ability to fill in for any kitchen position.
• Extensive knowledge of scheduling, food cost, waste control, and food presentation.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Proficient in English communication, both spoken and written.
• Capability to lift pots, pans, products, and other items up to 50 pounds frequently.
• Enthusiasm and commitment to guest satisfaction.
• Valid health card or equivalent.
• Basic math calculations and understanding of units and measures.
• Ability to stand, walk, and move for extended periods and lift, stoop, and bend as required.
• Hand coordination and dexterity for rapid production tasks.
• Reliable and punctual with a positive attendance record; available to work weekends and holidays.
• Strong teamwork and interpersonal skills.
• Competence in handling emergencies with accuracy and speed while providing solutions.
• Familiarity with industry best practices.
• Passion for food service and hospitality.
• Knowledge of computer software (G‑Suite, restaurant management systems, POS).

Benefits

• Paid Time Off
• Emergency Days
• Referral Program
• Employee Discounts (Retail, Dining)
• Skechers Direct Program – up to 30% discount on work shoes
• Management Bonus Program
• Group Life Insurance
• Universal Life Insurance
• Short‑Term Disability
• Medical Insurance
• Dental Insurance

Compensation: $80,000.00 per year

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