Senior Kitchen Manager

Saltgrass Steak House; Midland (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/vision/Life/STD

401(k)

Paid time off

Monthly bonus potential

Job summary

Saltgrass Steak House in Midland, TX seeks a Kitchen Manager to lead a high-volume kitchen and oversee BOH operations. You will supervise staff, manage inventories, labor, and costs while ensuring exceptional guest satisfaction in a fast-paced environment.

We offer extensive training, ongoing career development, generous employee discounts, multiple health plans, and a 70–80k annual pay range with monthly bonus potential. Join our team and drive quality and excellence.

Qualifications

• 3+ years kitchen management experience in a full-service high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.
• Strong communication, leadership and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing all back-of-house staff and ongoing development.
• Help achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Job description

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 3 years of Kitchen Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.