Manager - HOH {Kitchen}

Poultry Science Association; Tomball (TX); On-site; USD 42,000 - 60,000; Full time

Job summary

Poultry Science Association in Tomball, TX is seeking an experienced restaurant supervisor to lead a high-volume kitchen team. You will hire and train staff, maintain sanitation, and ensure recipes, portions, and standards are followed for consistent quality.

The role demands 50–55 hours weekly, strong leadership, and the ability to manage labor costs while upholding safety policies. You will coordinate with team members, attend meetings, and ensure a professional image and customer satisfaction.

Qualifications

• At least two years of high-volume restaurant supervision experience.
• Work 50-55 hours per week.
• Stable and progressive work history; Strong work ethic.
• Strong interpersonal and conflict resolution skills.
• Willingness to work days/nights/weekends/holidays as required.
• Ability to present information to customers and other team members effectively.
• Must have exceptional hygiene and grooming habits.
• Manager Food Handler Certification required.

Responsibilities

• Contribute to the hiring of team members
• Utilize leadership skills to train, coach, and motivate team members
• Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant
• Maintain professional restaurant image, including proper team uniforms and dress code standards
• Create and maintain team member schedules appropriately to control labor costs
• Ensure compliance with operational standards, company policies, laws, and ordinances
• Enforce all Heart of House safety practices and policies.
• Attend all scheduled team member meetings
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.
• Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain sufficient food products at line stations to ensure a smooth service period
• Portions of food products before cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.
• Handle, store, and rotates products properly.
• Follows the closing checklist to close the kitchen properly.

Skills

Team leadership

Staff training

Customer service

Food safety

Labor cost control

Communication

Conflict resolution

Flexibility

Education

Manager Food Handler Certification

Job description

Duties & Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

• Contribute to the hiring of team members
• Utilize leadership skills to train, coach, and motivate team members
• Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant
• Maintain professional restaurant image, including proper team uniforms and dress code standards
• Create and maintain team member schedules appropriately to control labor costs
• Ensure compliance with operational standards, company policies, laws, and ordinances
• Enforce all Heart of House safety practices and policies.
• Attend all scheduled team member meetings
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.
• Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain sufficient food products at line stations to ensure a smooth service period
• Portions of food products before cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.
• Handle, store, and rotates products properly.
• Follows the closing checklist to close the kitchen properly.

Required Knowledge, Skills, and Abilities:

The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• At least two years of high-volume restaurant supervision experience
• Work 50-55 hours per week
• Stable and progressive work history; Strong work ethic
• Strong interpersonal and conflict resolution skills
• Willingness to work days/nights/weekends/holidays as required
• Ability to present information to customers and other team members effectively
• Must have exceptional hygiene and grooming habits
• Manager Food Handler Certification required

Physical Requirements:

The physical demands described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Constant standing/walking
• Occasional stooping/kneeling
• Occasional pushing, pulling, lifting, or carrying up to 60 pounds
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant receiving detailed information through oral communication
• Constant talking, expressing, or exchanging ideas using the spoken word
• Constant clarity of vision at near and/or far distances