Kitchen Manager: Lead BOH Excellence & Growth

Texas Roadhouse, Inc.; Gastonia (NC); 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

401(k) retirement plan

Tuition reimbursement

Profit sharing

RSU program

Community support initiatives

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 per recipes and procedures. This role focuses on leadership, safety, and cost management in a fast-paced restaurant environment.

The position emphasizes supervising staff, coaching, and ensuring compliance with policies while maintaining a positive and productive work culture.

Qualifications

• Experience leading Back of House operations in a restaurant.
• Strong knowledge of food safety procedures and standards.
• Proven ability to control costs and manage inventory.

Responsibilities

• Supervising production and preparation of food per recipes and procedures.
• Enforcing employment policies and maintaining restaurant cleanliness and guest safety.
• Directing productivity to maintain efficient ticket times.
• Managing Back of House staff, including evaluations, coaching, and discipline.
• Providing daily performance feedback to key employees and hourly staff.
• Conducting Taste & Temp checks for inventory and kitchen safety.
• Overseeing proper handling, storage and safety of all items.
• Directing work schedules and assigning tasks for back-of-house teams.
• Training staff on equipment maintenance and cleaning procedures.
• Reviewing applications and participating in hiring decisions.
• Creating a safe, fun, and clean work environment aligned with company values.

Skills

Leadership

Food safety

Inventory management

Hiring & coaching

Budgeting

Job description

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting food per recipes and procedures. This role focuses on leadership, safety, and cost management in a fast-paced restaurant environment.

The position emphasizes supervising staff, coaching, and ensuring compliance with policies while maintaining a positive and productive work culture.