Kitchen Manager - Muchacho Decatur

Muchacho & Tiger Sun; Decatur (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive Pay

Employee Discounts on Food and Bevvies

Job summary

Electric Hospitality in Atlanta is seeking a skilled Kitchen Manager to lead our culinary team and oversee daily kitchen operations.

The ideal candidate will plan menus, supervise staff, manage inventory, enforce health and safety regulations, and maintain an organized, high-energy kitchen that delivers high-quality dishes and exceptional guest experiences.

Qualifications

• Strong knowledge of cooking techniques, menu development, and food safety standards.
• Strong leadership abilities with a focus on teamwork and collaboration.
• Strategic thinker with strong financial acumen to understand budgeting, pricing, and profit margins.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
• Proficiency in various computer software programs, including POS systems and inventory management tools.
• Ability to effectively communicate with people at all levels and from various backgrounds; bi-lingual in Spanish a plus.

Responsibilities

• Build and maintain a positive environment that fosters a loyal team and happy guests.
• Recruit, interview, and hire team members who represent our core values and culture.
• Develop and implement creative, innovative, and high-quality menus; review and change menus as needed.
• Oversee all food preparation, production, and presentation; ensure recipes are followed, and preparation and presentation are consistent.
• Standardize production recipes to ensure consistent quality; plan production schedules and supervise the production line.
• Manage maintenance of all kitchen equipment.
• Assist staff with job functions as needed to ensure optimum service to all guests.
• Resolve all complaints related to the food dishes prepared and served to the guests.
• Maintain food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.
• Maintain a thorough understanding of the industry and stay abreast of trends; communicate and incorporate information to keep the kitchen current.
• Possess and maintain thorough knowledge of wines offered in the restaurant and wine/food pairings.
• Represent the restaurant at outside functions as needed.
• Ensure all kitchen and food operations comply with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.
• Create requisitions and/or purchase all food products, complete food production records, and cost menus regularly.
• Partner with the GM to complete weekly inventory and food orders to ensure proper product levels are available and ready for each shift.
• Review monthly profit and loss statements and identify a plan to correct any areas needing improvement.

Skills

Leadership

Menu development

Food safety

Budgeting

Communication

Bilingual Spanish

Tools

POS systems

Inventory management tools

Job description

Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated for award-winning concepts such as Ladybird Grove & Mess Hall , Muchacho, Ranger Station, Electric Events , and the Eastside Swim & Social Club , our mission is t o bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities. What does this mean? We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis. We are here to create environments for ultimate enjoyment. We create spaces where positive energy, creativity. culture and community intersect.
Join our team and be part of something special!

Position Summary:

We are seeking a highly skilled and passionate Kitchen Manager to lead our

culinary team and oversee daily kitchen operations. The ideal candidate will be a creative and dynamic

leader with experience in menu planning, supervising kitchen team members, culinary execution, managing inventory, enforcing health and safety regulations, and maintaining an organized and professional kitchen environment. The Kitchen Manager will ensure the kitchen produces high-quality products while developing the team in a safe, clean, and efficient work environment.

Key Responsibilities:

• Build and maintain a positive environment that fosters a loyal team and happy guests.
• Recruit, interview, and hire team members who represent our core values and culture.
• Develop and implement creative, innovative, and high-quality menus; review and change menus as needed.
• Oversee all food preparation, production, and presentation; ensure recipes are followed, and preparation and presentation are consistent.
• Standardize production recipes to ensure consistent quality; plan production schedules and supervise the production line.
• Manage maintenance of all kitchen equipment.
• Assist staff with job functions as needed to ensure optimum service to all guests.
• Resolve all complaints related to the food dishes prepared and served to the guests.
• Maintain food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.
• Maintain a thorough understanding of the industry and stay abreast of trends; communicate and incorporate information to keep the kitchen current.
• Possess and maintain thorough knowledge of wines offered in the restaurant and wine/food pairings.
• Represent the restaurant at outside functions as needed.
• Ensure all kitchen and food operations comply with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.
• Create requisitions and/or purchase all food products, complete food production records, and cost menus regularly.
• Partner with the GM to complete weekly inventory and food orders to ensure proper product levels are available and ready for each shift.
• Review monthly profit and loss statements and identify a plan to correct any areas needing improvement.

Qualifications/Skills:

• Strong knowledge of cooking techniques, menu development, and food safety standards.
• Strong leadership abilities with a focus on teamwork and collaboration.
• Strategic thinker with strong financial acumen to understand budgeting, pricing, and profit margins.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
• Proficiency in various computer software programs, including POS systems and inventory management tools.
• Ability to effectively communicate with people at all levels and from various backgrounds; bi-lingual in Spanish a plus.

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and enter data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in the required complete uniform.
• Maintain a well-groomed appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.
• Competitive Pay
• Employee Discounts on Food and Beverages