Kitchen Manager

Fabio Viviani Hospitality; Barrington (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Bocado Tapas is seeking a Kitchen Manager to lead daily back-of-house operations, uphold quality, and train a skilled team in a high-volume tapas setting. This hands-on role requires ensuring consistent food quality, safety, and adherence to recipes and standards.

The Kitchen Manager will collaborate with the General Manager to implement recipes, systems, and operating standards while maintaining a calm, efficient kitchen during busy service periods.

Qualifications

• At least three years of progressively responsible kitchen experience.
• Experience in a full-service, high-volume restaurant environment preferred.
• Strong knowledge of food-safety and sanitation requirements.

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 waste minimization.
• Ensure kitchen is prepared for peak volume, events, takeout, and catering.
• Maintain compliance with food-safety, sanitation, and health department requirements.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Partner with GM to support guest experience and resolve issues.

Skills

Kitchen leadership

Food safety

Inventory management

Labor cost control

Staff training

Food preparation

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.