Kitchen Manager: Lead BOH, Drive Quality & Growth

Texas Roadhouse, Inc.; Vincennes (IN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical plans (best in class)

Dental and Vision Insurance

Paid Vacation and Leave benefits

Adoption Assistance

Short-Term and Long-Term Disability

Life, Accident and Critical Illness保险

Identity Theft Protection

Employee Assistance Program

Business Travel Insurance

401(k) Retirement Plan

Flexible Spending Accounts

Tuition Reimbursements up to $5,250/yr

Monthly Profit-Sharing Program

Quarterly RSU Program

Community involvement opportunities

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 all food products per recipes and procedures. You will supervise production, enforce policies, and lead staff to deliver high-quality meals with efficiency.

The role emphasizes training, performance management, and ensuring safety and guest satisfaction in a dynamic, people-first culture.

Qualifications

• Experience supervising Back of House operations and ensuring adherence to recipes and procedures.
• Ability to manage inventory, food handling safety, and waste control.
• Strong leadership, coaching, and performance review skills.

Responsibilities

• Supervise production and preparation of food according to recipes and procedures.
• Enforce employment policies and safety/cleanliness standards for guests and staff.
• Direct productivity to maintain efficient food item ticket times.
• Manage Back of House employees, including evaluations, coaching, and discipline.
• Provide daily feedback to key and hourly staff during one-on-ones.
• Conduct Taste & Temp checks for inventory and safety.

Job description

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting all food products per recipes and procedures. You will supervise production, enforce policies, and lead staff to deliver high-quality meals with efficiency.

The role emphasizes training, performance management, and ensuring safety and guest satisfaction in a dynamic, people-first culture.