Kitchen Manager

Parry's Pizzeria & Taphouse | South Rim; San Antonio (TX); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health benefits

PTO

401(k) with company match

Life insurance

Disability insurance

Leadership training

Free shift meals

50% off all other times

Job summary

Parry’s Pizzeria & Taphouse | South Rim in San Antonio seeks a Kitchen Manager to lead Back of House operations, ensuring food quality, cost control, safety, sanitation, and staff development.

You will own readiness before service, drive execution during peak times, and coach the BOH team daily to meet Parry’s standards while upholding sanitation and guest satisfaction.

Qualifications

• 2+ years of restaurant management experience in a kitchen.
• Proven ability to lead BOH operations in a high-volume environment.
• Strong understanding of kitchen operations, food safety, and sanitation standards.
• Comfortable using scheduling and operational systems (HotSchedules experience preferred).
• Proven ability to lead in a high-volume, fast-paced environment.

Responsibilities

• Teach and coach food quality standards to establish daily behaviors that support cost control and quality.
• Validate recipe-right execution through tasting, labeling, temps, and line checks.
• Complete weekly inventory and ordering with a strong understanding of actual vs. theoretical (AVT) performance.
• Demonstrate ability to achieve consistent labor results through effective schedule writing.
• Develop and implement systems that support sales building and execution, including daily BOH pre-shift meetings.
• Monitor ticket times to stay within company standards and maintain kitchen pace.
• Lead BOH opening, closing, and sanitation routines with consistency and urgency.
• Participate in hiring, onboarding, training, and 100% staff validations for BOH team members.

Skills

Restaurant management

BOH leadership

Food safety & sanitation

Scheduling systems

High-volume operations

Effective communication

Team development

Evening/weekend shifts

Tools

HotSchedules

Job description

Role Overview

Kitchen Managers oversee all Back of House operations, with accountability for food quality, food cost, labor control, safety, sanitation, and team development. This role requires a systems-focused leader who coaches daily behaviors, validates execution, and drives consistent results against budget.

Kitchen Managers are expected to act as theLeader in the Kitchen- owning readiness before service, execution during volume, and accountability from open to close.

Responsibilities + Duties

• Teach and coach food quality standards to establish daily behaviors that support a.8 AVT food cost variance
• Validate recipe-right execution through tasting, labeling, temps, and line checks
• Complete weekly inventory and ordering with a strong understanding ofActual vs. Theoretical (AvT)performance
• Demonstrate the ability to achieve consistent labor results versus budget through effective schedule writing usingHotSchedules
• Develop and implement systems that support sales building and execution, including:
• Daily BOH pre-shift meetings
• Ticket times maintained within company standards
• Positive, accountable kitchen culture directionals
• Monitor and manage daily food prep, storage, and waste to protect quality and control costs
• Lead BOH opening, closing, and sanitation routines with consistency and urgency
• Play a key role in hiring, onboarding, training, and100% staff validationsfor BOH team members
• Coach, develop, and performance-manage BOH team members to support growth and retention
• Partner with Service Managers and Managing Partners to support smooth shift execution and guest experience
• Uphold all company standards for cleanliness, safety, sanitation, appearance, and professionalism

Qualifications + Skills

• 2+ years of restaurant management experiencein a kitchen
• Proven ability to leadBOH operations in a high-volume environment
• Strong understanding of kitchen operations, food safety, and sanitation standards
• Comfortable using scheduling and operational systems (HotSchedulesexperience preferred)
• Proven ability to lead in a high-volume, fast-paced environment
• Clear communicator who stays calm and focused during peak periods
• Systems-minded with strong attention to detail and follow-through
• Ability to work nights, weekends, and peak business periods
• Able to stand for extended periods and lift up to 50 lbs. as needed
• Coachable, accountable, and committed to continuous improvement
• Professional, energetic, and team-focused demeanor

Perks + Benefits

• Company-sponsored health benefits, including medical, dental, and vision
• Accrued paid time off (PTO)
• 401(k) with company match
• Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
• Ongoing leadership training and career growth opportunities
• Free shift meals + 50% off all other times

About Parry’s

At Parry’s Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted Food & Beer and Uncommon Hospitality. Our Kitchen Managers are responsible for leading Back of House operations with consistency, urgency, and pride - ensuring food quality, kitchen flow, and team execution meet Parry’s standards every shift.

Parry’s kitchens are fast-paced, high-volume, and standards-driven. Kitchen Managers play a critical role in delivering recipe-right food, controlling costs, and building cultures where accountability, teamwork, and execution thrive.