BOH Kitchen Shift Manager - Flexible Schedule

Carolina's Mexican Food, Inc.; Mesa (AZ); On-site; USD 27,000 - 33,000; Full time

Benefits offered by this job

Holiday Pay

401(k)

401(k) matching

Dental insurance

Employee discounts

Flexible schedule

Free food & snacks

Health insurance

Paid time off

Training & development

Vision insurance

Job summary

Carolina's Mexican Food, Inc. in Mesa, AZ is seeking a Kitchen BOH Shift Manager to oversee back-of-house operations.

You will manage kitchen staff, food production, and inventory control, while driving food cost efficiencies and maintaining the highest standards of cleanliness and food safety. This role reports to restaurant leadership and collaborates with front-of-house teams to ensure a smooth operation.

Qualifications

• Proven kitchen management or similar role in high-volume food service.
• Excellent leadership and organizational skills; bilingual mandatory.
• High standard of cleanliness with sanitation regulations knowledge.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds and stand long hours.
• Experience with cost control and inventory management.
• ServSafe or equivalent safety certification.

Responsibilities

• Inventory and ordering based on par systems; optimize food costs.
• Schedule kitchen staff; ensure proper training and standards.
• Oversee food preparation and presentation; conduct line checks.
• Enforce sanitation and safety, comply with regulations.
• Maintain clear communication with management and meetings.
• Implement and monitor back-of-house systems and prep lists.

Skills

Leadership

Staff management

Inventory management

Multitasking

Bilingual

Communication

Tools

Scheduling software

Inventory tracking

Job description

Carolina's Mexican Food, Inc. in Mesa, AZ is seeking a Kitchen BOH Shift Manager to oversee back-of-house operations.

You will manage kitchen staff, food production, and inventory control, while driving food cost efficiencies and maintaining the highest standards of cleanliness and food safety. This role reports to restaurant leadership and collaborates with front-of-house teams to ensure a smooth operation.