Legendary Kitchen Manager - Flexible Hours & Growth

Texas Roadhouse, Inc.; United States; On-site; USD 43,000 - 70,000; Full time

Benefits offered by this job

Medical plans

Dental & Vision Insurance

Paid time off

Adoption assistance

Disability insurance

Life & Accident Insurance

401(k) Retirement Plan

Tuition Reimbursement

Profit sharing

RSU program

Community involvement

Annual holiday bonus

Job summary

Texas Roadhouse, Inc. is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting food per recipes and procedures. You will lead a team to ensure quality and safety while meeting cost targets.

The role emphasizes workforce leadership, schedule management, and continuous development of restaurant staff, with a comprehensive benefits package and a culture that values teamwork and growth.

Qualifications

• Experience managing kitchen back-of-house operations.
• Ability to supervise food preparation and inventory.
• Strong leadership and scheduling skills.

Responsibilities

• Supervise production and preparation per recipes and procedures.
• Enforce policies and ensure cleanliness and guest safety.
• Direct productivity to maintain timely ticket times.
• Manage Back of House staff performance, coaching and discipline.
• Develop key employees with daily feedback during one-on-ones.
• Conduct Taste & Temp checks for inventory and safety in the kitchen.
• Oversee proper handling, maintenance and storage of all items.
• Manage food costs, waste and kitchen labor costs.
• Direct work and set hours and tasks for Back of House staff.
• Train staff on equipment maintenance and cleaning procedures.
• Review applications, interview and hire Back of House staff.
• Create a safe, fun, and clean work environment aligned with core values.

Job description

Texas Roadhouse, Inc. is seeking a legendary Kitchen Manager to oversee all Back of House operations, including purchasing, receiving, preparing, and presenting food per recipes and procedures. You will lead a team to ensure quality and safety while meeting cost targets.

The role emphasizes workforce leadership, schedule management, and continuous development of restaurant staff, with a comprehensive benefits package and a culture that values teamwork and growth.