Kitchen Manager

Los2potrillos; Parker (CO); On-site; USD 60,000 - 90,000; Full time

Job summary

Los2potrillos is seeking a proactive and experienced Kitchen Manager to lead back-of-house operations. The role involves inventory management, staff recruitment, compliance with food safety standards, and fostering a positive kitchen culture. Ideal candidates will have strong leadership skills and prior kitchen management experience.

Benefits

401(k)

Competitive salary

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Qualifications

• Proven experience in kitchen management.
• Strong leadership skills and team development expertise.
• Knowledge of food safety standards and compliance.

Responsibilities

• Oversee all back-of-house operations and ensure smooth execution.
• Conduct inventory counts weekly and maintain accurate records.
• Recruit, train, and manage kitchen staff effectively.

Skills

Leadership

Inventory Management

Food Safety Compliance

Team Management

Job description

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Kitchen Manager Role Description

Benefits:

• 401(k)
• Competitive salary
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance
  
  
  

Kitchen Manager Role Description

Reports To: Director of Culinary Operations and Development

Classification: Full-Time, Hourly or Salaried (based on location)

The Kitchen Manager at Los Dos Potrillos is a proactive and experienced leader responsible for overseeing all back-of-house operations. This role ensures smooth daily execution, food safety compliance, effective team management, and collaboration with the front-of-house. The Kitchen Manager plays a critical part in developing a positive kitchen culture, driving team performance, and maintaining the highest standards of quality, cleanliness, and service.

Core Values

• Respect: We treat our guests, community, and the restaurant itself with dignity, care, and consideration, ensuring we honor the space and environment in which we work.
• Integrity: We uphold honesty and transparency, doing what’s right even when no one is watching.
• Safety: We prioritize the well-being of our team and guests by maintaining the highest standards of health and safety.
• Excellence: We strive for exceptional quality and service in everything we do, always aiming to exceed expectations.
  
  
  

Kitchen Manager Responsibilities

• Inventory Management: Conduct weekly and monthly inventory counts, and maintain accurate records of usage and waste.
• Ordering and Receiving: Place vendor orders based on inventory levels and prep lists. Inspect all deliveries for quality, accuracy, and freshness.
• Line Checks: Perform line checks twice daily before service, ensuring all stations are stocked, clean, and within temperature standards.
• Scheduling and Labor Management:
• Create and manage weekly kitchen schedules to ensure proper staffing.
• Monitor labor costs and optimize kitchen efficiency.
• Food Cost Control: Monitor portioning, prep yields, and food waste. Collaborate with the Director of Culinary Operations and Development to stay within food cost goals and reduce controllable expenses.
• Health Department Standards: Ensure daily compliance with sanitation, labeling, and safe holding temperatures. Maintain prep logs, cooling logs, and cleaning checklists.
• Team Leadership and Development:
• Recruit, interview, and onboard new kitchen team members.
• Train staff on recipes, safety procedures, and kitchen protocols.
• Address and resolve employee issues in a professional and constructive manner.
• Set a positive tone and lead by example on the floor.
• Collaboration and Communication:
• Collaborate with front-of-house and management teams to ensure smooth service.
• Keep the Director of Culinary Operations and Development informed of any kitchen concerns.
• Participate in pre-shift meetings and communicate prep goals and expectations.
  
  

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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