Kitchen Manager: Flexible Schedules & Growth

Texas Roadhouse, Inc.; Crystal Lake (IL); On-site; USD 43,000 - 70,000; Full time

Benefits offered by this job

Medical plans

Dental and Vision Insurance

Paid Vacation

Parental leave

Donor/ Bereavement leave

401(k) Retirement Plan

Tuition Reimbursements

Job summary

Texas Roadhouse is seeking a Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparation, and presentation of food in a timely manner per recipes and procedures. The role emphasizes safety, quality, and cost control in a fast-paced dining environment.

Responsibilities include supervising production, enforcing policies, managing staff performance, conducting line checks, monitoring inventory and safety, and driving efficient food item ticket times while

Responsibilities

• Oversee production and preparation of food following established recipes and procedures
• Ensure compliance with employment policies and maintain restaurant cleanliness and guest safety
• Direct productivity to maintain timely food item ticket times
• Manage Back of House staff including performance evaluations, coaching, and discipline
• Mentor key employees and hourly staff with daily feedback during one-on-ones
• Conduct line Taste & Temp checks for inventory safety and kitchen operations
• Oversee proper handling, storage, and maintenance of all food items
• Understand and enforce safe food handling procedures
• Monitor food costs, waste, and kitchen labor costs
• Direct Back of House scheduling and task assignments
• Train staff on equipment maintenance and cleaning procedures
• Review applications, interview candidates, and hire or recommend back-of-house staff
• Create a safe, fun, and clean work environment aligned with company values and goals

Job description

Texas Roadhouse is seeking a Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparation, and presentation of food in a timely manner per recipes and procedures. The role emphasizes safety, quality, and cost control in a fast-paced dining environment.

Responsibilities include supervising production, enforcing policies, managing staff performance, conducting line checks, monitoring inventory and safety, and driving efficient food item ticket times while