Kitchen Manager

RiseMe; Corpus Christi (TX); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental and vision coverage

401(k)

Job summary

Joe’s Crab Shack is seeking a motivated Kitchen Manager to lead daily kitchen operations, coach a culinary team, and enhance quality, safety, and execution in a fast-paced environment. You’ll drive guest satisfaction, mentor staff, and ensure consistent food preparation and service.

This hands-on leadership role offers opportunities to grow within a dynamic organization, with a focus on teamwork, training, and operational excellence across the kitchen.

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, inventory controls and food/labor cost.
• Excellent communication, leadership, and conflict resolution skills.
• Stable, progressive work history with strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Kitchen management

Education

Culinary degree

Job description

Overview

Joe’s Crab Shack is looking for a motivated, hands-on Kitchen Manager ready to take the next step in their culinary leadership career. If you thrive in a fast-paced kitchen, take pride in delivering great food, and enjoy developing people, this is an opportunity to build your leadership skills while being part of a high-energy restaurant environment. As Kitchen Manager, you’ll play a key role in leading daily kitchen operations while developing a team focused on quality, consistency, safety, and execution. From coaching and mentoring culinary team members to managing kitchen performance, food quality, and operational standards, you’ll have the opportunity to make a meaningful impact on both the team and the guest experience. This is more than your next Kitchen Manager position—it’s an opportunity to strengthen your culinary and leadership expertise, expand your operational knowledge, and prepare for the next chapter of your hospitality career. We’re looking for a leader who is ready to take ownership, embrace new challenges, and grow alongside a dynamic organization.

Lead the kitchen. Build great talent. Deliver great food. Grow your career with Joe’s Crab Shack.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

• At least 2years of Kitchen Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE