We are seeking a hands-on, high-energy Kitchen Manager to take complete charge of back-of-house operations for our bustling Tex-Mex restaurant. This is a heavily operational, floor-facing role—not a desk job. We need a dedicated culinary leader who loves rolling up their sleeves, working the line side-by-side with the crew during peak rushes, and stepping in wherever needed to keep ticket times low and quality high.
Key Responsibilities
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Line Execution & Support: Work the kitchen and jump on the line during high-volume shifts, stepping in wherever necessary to ensure fast ticket times and consistent, high-quality food execution.
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Ordering & Inventory Management: Oversee food and supply ordering, manage vendor relationships, conduct weekly physical inventories, and minimize waste through strict stock rotation and portion control.
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Personnel Management: Hire, train, mentor, schedule, and evaluate all back-of-house staff to build a disciplined, motivated, and high-performing culinary team.
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Quality & Safety Control: Maintain strict adherence to food safety, sanitation, cleanliness, and health inspection standards across the entire kitchen.
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Financial Performance: Monitor food and labor costs against operational budgets, implementing effective cost controls without compromising on quality.
Qualifications
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Minimum of 3 years of kitchen management or lead line experience in a high-volume casual dining or Tex-Mex concept.
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A true “lead-by-example” operator who is comfortable thriving in a fast-paced, high-stress kitchen environment.
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Proven expertise in purchasing, ordering, and inventory control.
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Bilingual proficiency in English and Spanish is a must.
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Valid food manager certification (or ability to obtain upon hire).
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Flexibility to work nights, weekends, and holidays as required by restaurant operations.
Apply now!