KITCHEN MANAGER

Bodega Taqueria Y Tequila; Chicago (IL); On-site; USD 50,000 - 60,000; Full time

Job summary

Bodega Taqueria Y Tequila in Chicago's West Loop is seeking a dynamic Kitchen Manager to supervise kitchen operations, ensure recipes are followed, uphold food safety, and deliver high quality guest experiences. The role reports to the General Manager and requires a strong commitment to culinary excellence and operational efficiency.

The position requires 3+ years of kitchen management experience, strong leadership, and the ability to manage staff, inventory, and cost controls while maintaining

Qualifications

• 3+ years of experience as a Kitchen Manager in quick-service/restaurant settings.
• Strong leadership and personnel management skills.
• Commitment to food safety, quality, and cost control.

Responsibilities

• Supervise kitchen operations and ensure adherence to standard recipes.
• Schedule staff and manage payroll within budget.
• Oversee purchasing, inventory, and cost controls.
• Maintain cleanliness, sanitation, and health compliance.
• Provide hands-on training and development for staff.

Skills

Kitchen leadership

Staff supervision

Food safety

Inventory management

Quality control

Job description

Job Details

Job Location: Bodega Taqueria y Tequila West Loop - Chicago, IL 60607

Position Type: Full Time

Salary Range: $50,000.00 - $60,000.00 Salary

Job Category: Restaurant - Food Service

Bodega Taqueria y Tequila is seeking a dynamic and experienced Kitchen Manager to join our team. As a Kitchen Manager at Bodega Taqueria y Tequila, you will be responsible for supervising the kitchen operations to ensure the team is following standard recipes, food safety and providing the highest level of food quality to our guests. Ensuring exceptional customer experiences and maintaining high standards of quality and efficiency. This position requires strong leadership skills, a passion for culinary excellence, and the grit to produce consistent results. This individual reports to the General Manager or to the Assistant General Manager (AGM) in the absence of the General Manager.

Essential Duties and Key Responsibilities:

Staff Management:

• Assign in detail specific duties to all kitchen team members that will provide efficient kitchen operations.
• Supervise kitchen staff in the proper preparation of menu items and presentation.
• Schedule kitchen staff so that proper coverage is maintained while keeping payroll within budgets.

Purchasing & Inventory Management:

• Assist in overseeing the inventory levels of food and beverage items, which includes executing weekly inventory, recording waste and preventing loss where possible.
• Serve as the purchasing manager for all food and beverage items, ensuring budget allocations are adhered to and expense trends flex with business demand.
• Conduct regular inventory audits and reconcile discrepancies.

Quality Control:

• Monitor food preparation, presentation, and service to ensure adherence to quality standards.
• Address any issues or concerns related to food quality promptly and effectively.
• Assist in proper receiving, storage (including temperature setting), and rotation of food products to comply with health department regulations.
• Adhere to control procedures for cost and quality.
• Prepare food according to standard recipes.
• Maintain cleanliness and sanitation standards in all food and beverage service areas.

Compliance and Safety:

• Ensure compliance with health and safety regulations, as well as internal policies and procedures.
• Oversee food safety practices, including proper storage, handling, and preparation of food items
• Adhere all kitchen staff follow food safety requirements.

Learning and Development Coordination:

• Assist in organizing training programs, workshops, and other learning initiatives to support employee development and skill enhancement.
• Serve as the primary contact for all food quality assurance within the property, offering hands-on training to staff as needed.

Minimum Requirements:

• 3+ years of experience as a Kitchen Manager, preferred in a Quick Service Restaurant (QSR).
• Must have a high degree of professional integrity, and be able to work safely, effectively, and efficiently.
• Ability to work under pressure and meet deadlines with exceptional attention to detail and accuracy.

Safety Requirements:

All Associates are required to abide by all Safety rules and ensure they perform each task by practicing safe work habits. Any associate who incurs any type of injury is required to report immediately to their immediate supervisor or the Security Officer on duty.

Language Requirements:

• Ability to speak English clearly, distinctly, and cordially with staff and vendors.
• Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.
• Proficiency in effectively presenting information and responding to questions from staff and vendors.

E-Verify Participation

Bodega Taqueria Y Tequila participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

For more information on E-Verify, please visit the official E-Verify Website.

Physical Requirements:

• While performing the duties of this job, the associate is regularly required to sit for long periods of time, stand; walk; full dexterity in use hands to touch, handle, or feel; reach with hands and arms; talk or hear.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.

Qualifications