Kitchen Manager: High-Volume Cantina Leadership

Silver Ventures, Inc.; San Antonio (TX); On-site; USD 60,000 - 78,000; Full time

Job summary

Santonia Cantina in San Antonio, TX is seeking a hands‑on Kitchen Manager to lead daily back‑of‑house operations, ensure safety and consistency, and foster a fast, respectful team culture. You will train and coach BOH staff, manage inventory, food costs, and scheduling, and partner with the General Manager to deliver a high‑energy cantina experience rooted in North Mexico–South Texas flavors.

Candidates should have 2+ years in kitchen leadership in high‑volume restaurants and be proficient with

Qualifications

• 2+ years of kitchen management in a high-volume restaurant.
• Knowledge of kitchen stations and systems (prep, line, grill, fry, expo).
• Ability to train, coach, organize, and lead a diverse BOH team.
• Strong food safety, sanitation, allergy awareness, and safe handling.
• Experience with inventory, ordering, food-cost control, and waste.
• Proficiency with POS and restaurant software.

Responsibilities

• Lead day-to-day kitchen operations, including prep, line, and sanitation.
• Monitor quality, portioning, temperatures, and ticket accuracy.
• Coach and develop BOH staff; participate in hiring and training.
• Ensure food safety, storage, labeling, and allergy awareness.
• Oversee inventory, ordering, receiving, and waste management.
• Collaborate with FOH to support smooth ticket flow and guest experience.
• Assist in scheduling and labor deployment with General Manager.
• Maintain equipment and smallwares; communicate maintenance needs.

Skills

Kitchen management

Leadership

Training & coaching

Communication

Problem-solving

Education

Food safety certification (manager level)

Tools

POS systems

Inventory systems

HR systems

Job description

Santonia Cantina in San Antonio, TX is seeking a hands‑on Kitchen Manager to lead daily back‑of‑house operations, ensure safety and consistency, and foster a fast, respectful team culture. You will train and coach BOH staff, manage inventory, food costs, and scheduling, and partner with the General Manager to deliver a high‑energy cantina experience rooted in North Mexico–South Texas flavors.

Candidates should have 2+ years in kitchen leadership in high‑volume restaurants and be proficient with