Kitchen Manager — Fast-Casual Indian Cuisine (Growth + Bonus)

Curry Up Now; Flower Mound, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Bonus potential

Free meals

Employee discounts

Growth opportunities

Job summary

Curry Up Now is seeking a Kitchen Manager for our Flower Mound location to lead back-of-house operations in a high-volume, fast casual setting. You will oversee prep, service, and cleanup, coaching a BOH team while maintaining prime costs and food safety standards.

Ideal candidates have 3+ years in kitchen leadership with ethnic cuisine experience and a strong grasp of labor planning. English with Spanish preferred; ServSafe or equivalent certification is a plus.

Qualifications

• 3+ years in kitchen management or sous-chef role in a restaurant setting
• Experience in fast casual or high-volume operations
• Experience with Indian or ethnic cuisine preferred
• Strong understanding of food safety and labor cost controls
• Ability to manage schedules, inventory, and prime costs
• Bilingual in English and Spanish preferred

Responsibilities

• Lead back-of-house operations from prep to service and cleanup
• Coach and manage a high-volume BOH team
• Maintain tight control of food and labor costs to meet weekly targets
• Handle scheduling, ordering, inventory, and kitchen labor planning
• Ensure recipe execution, portioning, pars, and food safety
• Uphold speed, quality, cleanliness, and hospitality standards
• Be hands-on during peak shifts and set pace for the team
• Collaborate with GM and ownership to hit performance targets

Skills

Kitchen management

BOH leadership

Food cost control

Labor planning

Food safety

English/Spanish bilingual

Job description

Curry Up Now is seeking a Kitchen Manager for our Flower Mound location to lead back-of-house operations in a high-volume, fast casual setting. You will oversee prep, service, and cleanup, coaching a BOH team while maintaining prime costs and food safety standards.

Ideal candidates have 3+ years in kitchen leadership with ethnic cuisine experience and a strong grasp of labor planning. English with Spanish preferred; ServSafe or equivalent certification is a plus.