Kitchen Manager

Position Summary The Kitchen Manager is responsible for overseeing all back‑of‑house (BOH) operations, ensuring food quality, safety, and efficiency. This role involves supervising staff, managing costs, enforcing sanitation standards, and maintaining a smooth‑running kitchen while supporting the General Manager in achieving restaurant goals. Key Responsibilities Kitchen Operations & Food Quality Direct all kitchen functions, including food purchasing, preparation, and maintaining quality standards. Monitor daily and weekly business data to ensure sufficient kitchen coverage and proper staffing. Supervise kitchen operations to maximize profitability, minimize risk, and comply with state and local health regulations. Consistently monitor COGS and maintain inventory control. Safeguard all recipes and ensure consistent execution of “from scratch” recipes and hand‑cut steaks. Investigate and resolve food quality complaints promptly. Team Leadership & Training Assist with hiring, training, and scheduling of BOH personnel. Train team members on proper food handling, sanitation, and equipment safety. Foster a positive, team‑oriented environment while maintaining accountability and high performance standards. Financial & Compliance Management Maintain par‑stock of food products and manage inventory efficiently. Review and monitor kitchen expenditures with the GM or other financial personnel to stay within budget. Enforce sanitary practices, cleanliness, and safe operation of all kitchen equipment. Ensure compliance with health, safety, and food‑handling regulations. Other Duties Perform other kitchen‑related duties as assigned by the GM. Support a Real, Fresh, Fun environment while maintaining operational excellence. Job Requirements Minimum 5 years of experience in varied kitchen positions (line cook, fry cook, expediter) within a scratch kitchen concept. At least 1 year in a management or supervisory capacity. Knowledge of fresh, made‑from‑scratch recipes and hand‑cut steaks. Strong communication skills with managers, BOH staff, FOH staff, and guests. Ability to reach, bend, stoop, and lift up to 50 lbs frequently. Ability to work in extreme temperatures (0°F to 100°F) and on feet for 50–60 hours per week. Strong financial and cost management knowledge. Ability to lead a team in a fast‑paced, loud environment. Commitment to working in a Real, Fresh, Fun environment. Physical Requirements Stand, bend, stoop, and lift frequently during long shifts. Work in high‑and low‑temperature environments. Maintain energy and focus in a fast‑paced, busy kitchen environment. Equal Employment Opportunity Santa Fe Cattle Co. provides equal employment opportunities to all team members and applicants for employment without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status in accordance with applicable federal, state, and local laws. DISCLAIMER : This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. #J-18808-Ljbffr