Kitchen Manager: Lead BOH, Quality & Growth

Jalapeno Tree; Canton (TX); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

Job summary

Jalapeño Tree is seeking a Kitchen Manager to lead our back-of-house team in Canton, TX. You will supervise BOH operations, ensure food quality, and drive safety and sanitation standards while coaching staff and maintaining inventory controls.

You’ll play a key role in cost containment and profitability, working 50–55 hours weekly and using restaurant systems to execute shifts with energy and teamwork.

Qualifications

• Minimum 2 years of experience as a Kitchen Manager or Assistant Manager in a full-service restaurant.
• High school diploma or GED preferred.
• Must be at least 18 years old.
• Valid driver’s license.
• Knowledge of food and beverage laws and health regulations.
• Strong leadership, coaching, and communication skills.
• Proven ability to manage inventory, food safety, and BOH labor schedules.
• Proficiency in POS and restaurant systems (Aloha, Microsoft Office, Compeat).
• Detail-oriented with strong time management and cost control awareness.
• Ability to train and develop a high-performing BOH team.
• Committed to maintaining a clean, safe, and respectful workplace.

Responsibilities

• Oversee BOH scheduling and payroll-related changes.
• Manage food and supply ordering and inventory control.
• Oversee cost of goods management and labor scheduling.
• Train and coach staff; lead shifts with restaurant systems.
• Uphold health, safety and food service regulations.
• Contribute to restaurant profitability goals.

Skills

Leadership

Coaching

Communication

Inventory management

Food safety

Cost control

Time management

Staff development

Training

Back-of-house operations

Tools

Aloha POS

Microsoft Office

Compeat

Job description

Jalapeño Tree is seeking a Kitchen Manager to lead our back-of-house team in Canton, TX. You will supervise BOH operations, ensure food quality, and drive safety and sanitation standards while coaching staff and maintaining inventory controls.

You’ll play a key role in cost containment and profitability, working 50–55 hours weekly and using restaurant systems to execute shifts with energy and teamwork.