Assistant Kitchen Manager: Lead Back-of-House Ops

Texas Roadhouse; Glendale (AZ); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Medical plans

Dental insurance

Vision insurance

Paid vacation

Parental leave

Bereavement leave

Maternity leave

Adoption assistance

Disability insurance

Life insurance

Identity theft protection

Employee assistance program

Business travel insurance

401(k) retirement plan

Flexible spending accounts

Tuition reimbursement

Profit-sharing program

Restricted stock units

Job summary

Texas Roadhouse is seeking an Assistant Kitchen Manager to assist the Kitchen Manager in overseeing the Back of House operations, handling ordering, receiving, preparation, and presentation of food, and supporting staff during peak hours.

This role emphasizes hands-on supervision, safety and sanitation, adherence to recipes, and developing Back of House employees while maintaining high food quality and guest satisfaction.

Responsibilities

• Supervises and oversees the production of food
• Enforces compliance with all employment policies in area of responsibility
• Monitors tickets and sets the pace during peak hours
• Manages through hands-on supervision of the restaurant
• Conducts formal line Taste and Temp checks
• Ensures proper handling, maintenance, and storage of all items
• Manages inventory and tracks waste
• Monitors and maintains cleanliness and proper maintenance of equipment
• Ensures consistency in food and service to increase sales
• Understands and practices safe food handling procedures
• Ensures Back of House employees follow recipes and procedures
• Creates a safe environment and develops Back of House employees
• Maintains cleanliness and safety of guests

Skills

People management

Leadership

Food safety

Job description

Texas Roadhouse is seeking an Assistant Kitchen Manager to assist the Kitchen Manager in overseeing the Back of House operations, handling ordering, receiving, preparation, and presentation of food, and supporting staff during peak hours.

This role emphasizes hands-on supervision, safety and sanitation, adherence to recipes, and developing Back of House employees while maintaining high food quality and guest satisfaction.