Kitchen Manager: Lead a High-Volume Steakhouse Team

Cattlemens; Sacramento (CA); On-site; USD 74,000 - 85,000; Full time

Benefits offered by this job

Tuition reimbursement

ESL courses

Professional certifications

Vacation house access

Medical coverage

Dental/Vision coverage

Paid vacation

401K retirement plan

Cattlemens Cares Fund

Job summary

Cattlemens in California is seeking a Kitchen Manager to lead a high-volume kitchen, partner with the General Manager, and drive quality, efficiency and profitability.

You will manage purchasing, inventory, recipe adherence, portion control and plate presentation while mentoring a back-of-house team and upholding Western Hospitality.

This role offers growth opportunities, tuition reimbursement, benefits, and a culture that treats talent and family like part of the recipe.

Qualifications

• Two years prep and broiler cook experience.
• Full Service Food Service management experience.

Responsibilities

• Lead, train, and motivate the kitchen team to uphold quality, safety, and efficiency standards.
• Work directly with the General Manager to ensure a well-organized, profitable kitchen operation.
• Oversee food preparation, recipe adherence, portion control, and plate presentation to maintain Cattlemens' reputation.
• Manage purchasing, receiving, and inventory for all food products and kitchen supplies.
• Ensure all kitchen areas, equipment, and storage facilities are clean, safe, and well-maintained.
• Implement and oversee preventative maintenance procedures to reduce operating costs.
• Partner with managers to support banquets, special events, and high-volume service with consistency and precision.
• Maintain tight control of food cost, labor, and waste, ensuring alignment with company standards.
• Act as a hands-on chef when necessary, leading by example in culinary execution and teamwork.

Skills

Leadership

Culinary skills

Organizational skills

Inventory control

Team collaboration

Job description

Cattlemens in California is seeking a Kitchen Manager to lead a high-volume kitchen, partner with the General Manager, and drive quality, efficiency and profitability.

You will manage purchasing, inventory, recipe adherence, portion control and plate presentation while mentoring a back-of-house team and upholding Western Hospitality.

This role offers growth opportunities, tuition reimbursement, benefits, and a culture that treats talent and family like part of the recipe.