Kitchen Manager

About Us Bocado Tapas is a neighborhood restaurant inspired by the flavors and social dining traditions of Spain, Mexico, and the Mediterranean. We offer bold, shareable food, thoughtfully crafted drinks, in a lively and inviting setting. Position Summary The Kitchen Manager is responsible for leading Bocado’s daily back-of-house operations and ensuring consistent food quality, efficient service, a clean and safe kitchen, and a well‑trained team. This is a hands‑on leadership position for an experienced kitchen professional who can keep a focused tapas menu operating smoothly and consistently. The Kitchen Manager will work closely with the General Manager to implement established recipes, systems, and operating standards. Key Responsibilities Lead daily kitchen operations, including preparation, production, service, and closing procedures. Maintain established standards for food quality, taste, presentation, portion size, and consistency. Ensure recipes, preparation procedures, and plating specifications are followed. Hire, train, schedule, coach, and supervise kitchen employees. Provide clear direction during service and step into production positions when needed. Monitor kitchen staffing and labor costs based on business needs. Manage purchasing, receiving, storage, inventory, product rotation, portion control, and product usage to maintain appropriate inventory levels, control food and labor costs, and minimize waste, spoilage, and unnecessary expense. Ensure the kitchen is prepared for anticipated business volume, special events, takeout, and catering. Maintain compliance with food‑safety, sanitation, workplace‑safety, and health department requirements. Ensure kitchen equipment is properly used, cleaned, and maintained. Partner with the General Manager to support a positive guest experience and resolve food‑quality or service concerns. Perform other responsibilities reasonably related to the position. Qualifications At least three years of progressively responsible kitchen experience, including leadership or supervisory experience. Experience in a full‑service, high‑volume, or similarly fast‑paced restaurant environment preferred. Strong experience with kitchen operations, food preparation, inventory, purchasing, labor management, and cost control. Ability to lead, train, and hold employees accountable in a professional and respectful manner. Strong organizational, communication, and problem‑solving skills. Ability to remain calm, organized, and decisive during busy service periods. Strong knowledge of food‑safety and sanitation requirements. #J-18808-Ljbffr Fabio Viviani Hospitality Group