Carolinas Mexican Food BOH Shift Manager

Carolina's Mexican Food, Inc.; Greenway; On-site; CAD 60,000 - 80,000; Full time

Job summary

A vibrant restaurant chain in Greenway is looking for an experienced Kitchen BOH Shift Manager to oversee back-of-house operations. Responsibilities include managing kitchen staff, ensuring food quality, and maintaining compliance with health regulations. Applicants should have proven kitchen management experience, strong leadership and organizational skills, and the ability to handle a fast-paced kitchen environment. This role offers competitive pay of $19.70 – $24.00 per hour along with benefits like holiday pay and health insurance.

Benefits

Holiday Pay

401(k)

401(k) matching

Free food & snacks

Health insurance

Paid time off

Vision insurance

Qualifications

• Proven experience in kitchen management or similar role in high-volume food service.
• Excellent leadership skills with ability to mentor a team.
• Strong interpersonal skills and a high standard of cleanliness.

Responsibilities

• Manage ordering of food and kitchen supplies based on inventory needs.
• Schedule kitchen staff efficiently and ensure training adherence.
• Oversee food preparation and presentation for quality assurance.
• Enforce sanitation and safety standards per regulations.
• Maintain communication with management on operational concerns.
• Monitor back-of-house systems for operational excellence.

Skills

Leadership

Organizational skills

Bilingual communication

Interpersonal skills

Multitasking

Sanitation knowledge

Job description

Carolinas Mexican Food BOH Shift Manager – Carolina's Mexican Food – Greenway

Full Time • Carolina's Mexican Food – Greenway

• Holiday Pay
• 401(k)
• 401(k) matching
• Free food & snacks
• Health insurance
• Paid time off
• Vision insurance

Position Overview

We are seeking a dedicated Kitchen BOH Shift Manager to oversee the back‑of‑house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back‑of‑house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well‑trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back‑of‑house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high‑volume food service setting.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team. Bilingual preferred but mandatory.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast‑paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation

$19.70 – $24.00 per hour