Kitchen Manager | Lead High-Volume Steakhouse Kitchen

Cattlemens; Sacramento (CA); On-site; USD 74,000 - 85,000; Full time

Benefits offered by this job

Development

Tuition Reimbursement

Leadership Programs

ServSafe Certification

Medical Coverage

401K

Vacation

Job summary

Cattlemens Restaurant in Sacramento, CA is seeking a Kitchen Manager to lead the back-of-house team with precision and Western hospitality. You will oversee food preparation, ensure safety and quality, manage purchasing and inventory, and partner with the General Manager to drive profitability.

Two years of prep and broiler cook experience and full-service management are required; ServSafe certification is expected. The role offers a competitive salary and bonus opportunities.

Qualifications

• Two years prep and broiler cook experience.
• Full Service Food Service management experience.
• ServSafe certification required.

Responsibilities

• Lead, train, and motivate the kitchen team to uphold quality, safety, and efficiency standards.
• Work directly with the General Manager to ensure a well-organized, profitable kitchen operation.
• Oversee food preparation, recipe adherence, portion control, and plate presentation to maintain Cattlemens' reputation for excellence.
• Manage purchasing, receiving, and inventory for all food products and kitchen supplies.
• Ensure all kitchen areas, equipment, and storage facilities are clean, safe, and well-maintained.
• Implement and oversee preventative maintenance procedures to reduce operating costs.
• Partner with managers to support banquets, special events, and high-volume service with consistency and precision.
• Maintain tight control of food cost, labor, and waste, ensuring alignment with company standards.
• Act as a hands-on chef when necessary, leading by example in culinary execution and teamwork.

Skills

Leadership

Culinary skills

Organization

Inventory control

Team development

Food safety

Tools

ServSafe Certification

Job description

Cattlemens Restaurant in Sacramento, CA is seeking a Kitchen Manager to lead the back-of-house team with precision and Western hospitality. You will oversee food preparation, ensure safety and quality, manage purchasing and inventory, and partner with the General Manager to drive profitability.

Two years of prep and broiler cook experience and full-service management are required; ServSafe certification is expected. The role offers a competitive salary and bonus opportunities.