Kitchen Manager — Growth, Flexible Schedule & Perks

Texas Roadhouse; Manchester (CT); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical plans

Dental insurance

Vision insurance

Paid vacation

Parental leave

Disability insurance

Life insurance

Identity theft protection

Employee assistance program

401(k) retirement plan

Flexible spending accounts

Tuition reimbursement

Profit-sharing program

RSU program

Annual holiday bonus

Job summary

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting food to standard recipes and procedures. You will lead a team, manage costs, and ensure safety and quality in a fast-paced environment.

The role emphasizes training, scheduling, and performance development, with a strong focus on food safety, cost control, and daily leadership to drive exceptional guest experiences.

Responsibilities

• Supervise production and preparation of food in line with recipes and procedures.
• Enforce employment policies, ensure restaurant cleanliness and guest safety.
• Direct productivity to maintain efficient food item ticket times.
• Manage Back of House staff with evaluations, coaching, and discipline.
• Develop key employees through daily feedback during one-on-ones.
• Conduct line Taste & Temp checks for inventory and safety.
• Oversee handling, maintenance, and storage of all items.
• Manage food costs, waste, and kitchen labor costs.
• Direct work for Back of House staff, set hours and weekly schedules.
• Train Back of House staff on equipment maintenance and cleaning.
• Review applications, interview, and hire Back of House staff.
• Create a safe, fun, and clean work environment aligned with values.

Job description

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting food to standard recipes and procedures. You will lead a team, manage costs, and ensure safety and quality in a fast-paced environment.

The role emphasizes training, scheduling, and performance development, with a strong focus on food safety, cost control, and daily leadership to drive exceptional guest experiences.