Kitchen Manager: Lead Back-of-House & Growth

Bubba's 33; Lafayette (LA); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical plans

Dental and Vision Insurance

Paid Vacation and Leave

401(k) Retirement Plan

Employee assistance program

Job summary

Bubba’s 33, part of the Texas Roadhouse brand family, is seeking a rockstar Kitchen Manager to oversee all Back of House operations and manage purchasing, receiving, and food preparation to recipe standards.

You will supervise production, enforce policies, monitor ticket times, and lead BOH team performance with training and evaluations, while ensuring safety and food costs are controlled.

Qualifications

• Experience leading a kitchen team in a fast-paced restaurant.
• Strong knowledge of recipes, plating, and portion control.
• Proven ability to manage costs, waste, and labor.
• Commitment to food safety and sanitation standards.

Responsibilities

• Oversee back-of-house production and food preparation per recipes and procedures.
• Enforce employment policies, ensure restaurant cleanliness and guest safety.
• Direct productivity to optimize ticket times and efficiency.
• Manage B.O.H. staff performance, conduct reviews, coaching and discipline.
• Develop and mentor key employees through feedback and training.
• Conduct line Taste & Temp checks and oversee inventory and safety compliance.
• Oversee proper handling, storage, and maintenance of all items.
• Manage food costs, waste tracking, and labor costs; schedule shifts.
• Lead hiring decisions and attendance for B.O.H staff; provide feedback during reviews.

Skills

Leadership

Food safety

Inventory management

Staff development

Scheduling

Education

High school diploma or equivalent

Food service management certification

Job description

Bubba’s 33, part of the Texas Roadhouse brand family, is seeking a rockstar Kitchen Manager to oversee all Back of House operations and manage purchasing, receiving, and food preparation to recipe standards.

You will supervise production, enforce policies, monitor ticket times, and lead BOH team performance with training and evaluations, while ensuring safety and food costs are controlled.