Senior Kitchen Manager

Landry's; Midland (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,,

Med/Dental/Vision

Flexible spending accounts and 401(k)

Paid time off

Monthly discretionary bonus potential

Job summary

The Post Oak in Midland, TX seeks an experienced kitchen leader to drive guest satisfaction in a fast-paced, full-service dining environment. You will lead back-of-house teams, train staff, and manage costs with a hands-on approach.

Join a driven team focused on quality, safety, and efficiency, with opportunities for growth and a strong benefits package in a prestigious property.

Qualifications

• 3+ years of kitchen management in a high-volume, full-service restaurant.
• Strong attention to back-of-house operations and cost controls.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history; culinary degree is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist Executive Chef in managing all back-of-house staff and training.
• Meet or exceed labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Kitchen management

Leadership

Inventory controls

Food cost management

Staff supervision

Conflict resolution

Education

Accredited culinary program (plus)

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

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• 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.