KITCHEN MANAGER

Richard Sandoval Hospitality Group; Colorado; On-site; USD 38,572 - 41,328; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Flexible Spending Account (FSA)

Health Savings Account (HSA)

Employee Dining Discounts

Ongoing Culinary Training

401(k) Retirement Plan

Job summary

Richard Sandoval Hospitality Group is seeking a passionate Kitchen Manager to lead operations at Venga Venga in Snowmass Village. You will oversee culinary team training, ensure food quality and safety, and manage inventory effectively.

The ideal candidate has 2+ years of experience, strong leadership skills, and a commitment to culinary excellence. This full-time position offers a salary of $28-$30/hour, with growth opportunities and benefits including medical insurance and dining discounts.

Qualifications

• At least 2 years of experience as a Kitchen Manager or similar role.
• Strong understanding of inventory management.
• Bilingual in English and Spanish is a plus.

Responsibilities

• Oversee daily kitchen operations and staff training.
• Manage inventory levels and cost control.
• Ensure food quality and safety compliance.

Skills

Kitchen operations

Food production

Cost control

Team leadership

Communication skills

Education

High School Diploma or GED

Tools

POS platforms

Spreadsheet software

Job description

Join the team at Venga Venga, Chef Richard Sandoval's award-winning modern Mexican restaurant located in the heart of Snowmass Village. We are seeking a passionate, organized, and hands‑on Kitchen Manager to lead our back‑of‑house operations and culinary team. This role is ideal for a culinary professional who thrives in a high‑energy environment, values exceptional food quality, and enjoys developing and mentoring kitchen talent. The Kitchen Manager is responsible for overseeing daily kitchen operations, maintaining food quality and consistency, managing inventory and ordering, controlling costs, and ensuring a positive and productive work environment. This position serves as a key leader within the restaurant and works closely with the Executive Chef and management team to deliver outstanding guest experiences.

What You'll Do

Culinary Leadership

• Ensure all food is prepared and presented according to Tamayo's standards, recipes, and specifications.
• Taste and evaluate menu items regularly to maintain consistency and quality.
• Train, coach, and develop kitchen team members on menu knowledge, cooking techniques, and food production standards.
• Lead by example and maintain a culture of excellence, accountability, and teamwork.
• Assist in menu execution, specials, and operational improvements.

Operations & Cost Management

• Manage inventory levels, product rotation, storage procedures, and waste reduction initiatives.
• Place, track, and receive food and supply orders accurately and efficiently.
• Monitor food costs and labor utilization while maintaining quality standards.
• Utilize inventory and reporting systems to maintain accurate records and operational efficiency.
• Ensure compliance with all food safety, sanitation, and health department requirements.

Team Development & Communication

• Foster strong communication between front‑of‑house and back‑of‑house teams.
• Conduct training and ongoing development for culinary staff.
• Address employee performance concerns fairly, professionally, and consistently.
• Help create a positive, respectful, and collaborative workplace culture.
• Work closely with restaurant leadership to support operational goals.

Guest Experience

• Maintain the integrity of every dish regardless of volume or circumstance.
• Support service operations to ensure efficient ticket flow and exceptional guest satisfaction.
• Assist with accommodating guests with special dietary needs and requests.
• Uphold Tamayo's commitment to hospitality and culinary excellence.

What We're Looking For

Qualifications

• High School Diploma or GED required.
• Minimum of 2 years of experience in a Kitchen Manager, Sous Chef, or similar leadership role.
• Strong understanding of kitchen operations, food production, and cost controls.
• Experience with ordering, inventory management, and receiving processes.
• Proficiency with basic computer systems including email, spreadsheets, and inventory or POS platforms.
• Bilingual English/Spanish is a plus.
• Strong leadership and team‑building abilities.
• Excellent organizational, delegation, and time‑management skills.
• Ability to work calmly and effectively under pressure.
• Strong written and verbal communication skills.
• Detail‑oriented with a commitment to quality and consistency.
• Self‑motivated with a positive, solution‑focused attitude.

Schedule

• Sundays and Mondays required
• Evening, weekend, and holiday availability as needed
• Full Time 40 + HRS

Compensation

• Hourly Position: $28-$30/hourly, based on experience, qualifications, and demonstrated leadership abilities.
• Opportunities for career growth and advancement within Richard Sandoval Hospitality.

Benefits Eligible team members may receive:

• Medical, Dental, and Vision Insurance
• Flexible Spending Account (FSA) and Health Savings Account (HSA) options
• Employee Dining Discounts
• Ongoing Culinary Training and Professional Development
• 401(k) Retirement Plan (if applicable)

At Richard Sandoval Hospitality, we are committed to developing our team members and providing opportunities for long‑term career growth within a collaborative and hospitality‑driven culture.