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Kitchen Leader - BOH Team Lead

1/9/2026

The Kitchen Leader will assist with overseeing day-to-day culinary operations and ensure that the kitchen maintains a professional environment. They will also train and inspire the Back of House team while managing inventory and food waste.

Working Hours

47 hours/week

Company Size

501-1,000 employees

Language

English

Visa Sponsorship

About The Company

SUSTAINABLE SEAFOOD. PACIFIC FLAVORS. WESTCOAST STYLE. Pacific Catch is a WestCoast Fish House dedicated to delivering high quality sustainable seafood with a unique perspective. The menu explores styles and ingredients found throughout the Pacific. We also offer a variety of Fresh Catch specials highlighting specific regions in the Pacific and seasonal offerings. Ocean friendly restaurant: As a proud partner of the Surfrider Foundation, we believe and support efforts towards the protection and enjoyment of the world’s oceans, waves and beaches. We’ve made a commitment to reduce our plastic footprint and brought in disposable, compostable eating utensils and straws. We also recycle our fryer oil into bio fuel and compost all food waste and employ green building techniques in our new locations, including LED light bulbs, hand dryers, aerators on faucets, water-saving toilets and drought resistant landscaping. Responsible sourcing commitment: As a member of the Seafood Watch program, we are committed to sourcing seafood from Environmentally Responsible Sources as defined by the Monterey Bay Aquarium. We believe wild caught and responsibly raised seafood fits beautifully on the same menu, as one ensures the life of the other. Joint industry efforts: Through our James Beard Smart Catch partnership, we have a chance to use our sourcing program to support industry efforts to maintain healthy, sustainable food sources for now and for future generations.

About the Role

Description

Back of House (BOH) Team Leader

We are looking for Experienced Kitchen Leaders that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company’s Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.

We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment. Please note this role will be based in Orange County, California and will encompass both our Tustin & Brea locations.

REPORTS TO

Chef

SCHEDULE

This is a full-time, hourly position, working a 40-hour week, plus 7.5 hours of scheduled overtime. This position will work an average of 5 hours of overtime per week based on company needs; the pay scale provided includes the expected overtime rate. However, please be aware that there is no guarantee of hours for any Pacific Catch employee, as hours will be distributed based on business needs and may vary accordingly.

RESPONSIBILITIES

Assist with overseeing day-to-day culinary operations
Line checks - Check freshness and quality of ingredients
Maintains proper kitchen culture and a professional environment
Executes and maintains prep and dish recipes
Work with management to create a memorable experience for guests
Ensure plate presentation meets the standards and excites our guests
Train, Coach, and Inspire BOH team
Maintain kitchen equipment
Ordering and Inventory Management
Onboarding and scheduling of BOH Team Members
Food waste control
Coordinate food and kitchenware needs

Requirements

QUALIFICATIONS

Culinary Arts degree preferred
Be Team focused, able to lead and motivate
Two years BOH management experience in a high volume, full-service restaurant
Technology savvy: comfortable with MS Office, Google Apps/programs, Toast POS and HARRI Time and Scheduling
Must possess exemplary knife skills and the ability to coach/train others
Demonstrated success in managing people and strong leadership skills
English proficient, bilingual a plus

PHYSICAL

Must be able to stand and exert well-paced mobility for periods of up to 5 hours in length.
Must be able to reach, bend, stoop and frequently lift up to 25 pounds.

Key Skills

Culinary ArtsTeam LeadershipInventory ManagementFood Waste ControlKnife SkillsTrainingCoachingCustomer ServiceKitchen OperationsSchedulingTechnology SavvyPlate PresentationProfessional EnvironmentOnboardingQuality ControlCommunication