Kitchen Manager

Joe's Crab Shack; Corpus Christi (TX); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Training program

Career development opportunities

Dining, retail, amusements and hotel/2

Health benefit plans

Dental, vision, life, STD, FSA and 401

Paid time off

Bonus potential

Job summary

Joe’s Crab Shack in Corpus Christi, TX seeks a hands-on Kitchen Manager to lead daily kitchen operations and mentor a culinary team. You will drive quality, safety, and guest satisfaction in a fast-paced environment.

You will partner with the Executive Chef to coach staff, manage inventories, and control labor costs while upholding brand standards and food quality. This role offers growth within a dynamic hospitality group and a robust training program.

Qualifications

• 2+ years in kitchen management in a full-service, high-volume setting
• Strong back-of-house oversight including staff supervision
• Knowledge of inventory, cost control and food quality standards
• Excellent communication and conflict-resolution skills
• Stable work history with a track record of leadership (culinary program a plus)

Responsibilities

• Lead daily kitchen operations with hands-on, lead-by-example management
• Support Executive Chef in training and developing back-of-house staff
• Help achieve labor and cost targets through planning and execution
• Oversee weekly/monthly inventories and purchasing of food and supplies
• Maintain sanitation and OSHA-compliant workspace

Skills

Kitchen management

Leadership

Communication

Inventory controls

Food/labor cost control

Education

Graduate of an accredited culinary program

Job description

Overview

Lead the Kitchen. Develop Your Team. Grow Your Career. 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.

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

• Ensures excellence 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

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

EOE