Kitchen Manager

Bocado Tapas; Barrington (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Bocado Tapas in Barrington, IL, is seeking an experienced Kitchen Manager to lead daily back-of-house operations and uphold our tapas-centered menu. You will ensure food quality, safety, and cost controls while training and coaching a high-performing team.

Work closely with the General Manager to implement recipes, standards, and service expectations across busy service periods, takeout, and catering as needed.

Qualifications

• Three+ years of progressively responsible kitchen experience with leadership or supervisory duties.
• Experience in a full-service, high-volume, or fast-paced restaurant environment preferred.
• Strong knowledge of food-safety and sanitation requirements.
• Ability to train, motivate, and hold staff accountable in a professional, respectful manner.

Responsibilities

• Lead daily kitchen operations across prep, production, service and closing.
• Maintain established standards for food quality, taste, and presentation.
• Ensure recipes and plating specifications are followed.
• Hire, train, schedule, coach, and supervise kitchen staff.
• Provide direction during service and step into production as needed.
• Monitor staffing and labor costs based on business needs.
• Manage purchasing, inventory, and cost controls to minimize waste.
• Ensure kitchen readiness for volume, events, takeout, and catering.
• Maintain compliance with health, safety, and sanitation requirements.
• Ensure kitchen equipment is maintained and cleaned.
• Partner with GM to support guest experience and resolve quality concerns.

Skills

Leadership

Kitchen operations

Cost control

Staff training

Communication

Job description

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.