Kitchen Manager: Lead BOH, Flexible Schedules & Growth

Texas Roadhouse; Harlingen (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical plans

Dental & Vision

Paid vacation & parental leave

Adoption assistance

Disability insurance

Life & accident insurance

Identity theft protection

Employee assistance program

Business travel insurance

401(k) retirement plan

Flexible spending accounts

Tuition reimbursement

Profit-sharing program

Restricted stock units program

Community support opportunities

Annual holiday bonus

Job summary

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, and presenting food per recipes and procedures. You will lead staff, ensure safety and cleanliness, and optimize ticket times while managing costs and inventory.

The role involves training and developing back-of-house teams, conducting performance evaluations, and upholding our core values, with a competitive benefits package and opportunities for career growth.

Qualifications

• Experience leading kitchen back-of-house teams to ensure quality and speed.
• Solid knowledge of safety, sanitation, and food handling procedures.
• Experience controlling food costs and labor costs while maintaining quality.

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 food item ticket times.
• Managing performance of back-of-house employees, including evaluations and coaching.
• Providing daily feedback during one-on-ones to develop key staff and hourly employees.
• Conducting line taste and temp checks for inventory and kitchen safety.

Skills

Leadership

Food safety

Inventory management

Hiring & training

Staff coaching

Job description

Texas Roadhouse is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, and presenting food per recipes and procedures. You will lead staff, ensure safety and cleanliness, and optimize ticket times while managing costs and inventory.

The role involves training and developing back-of-house teams, conducting performance evaluations, and upholding our core values, with a competitive benefits package and opportunities for career growth.