Job Overview
We are looking for a strong, experienced, hands-on Kitchen Manager to take responsibility for the daily operation of our taco restaurant. This is a fast-paced, high-volume environment, and we need a manager who can lead the team, maintain standards, and take ownership of the kitchen every day.
This is not just a cooking position. The Kitchen Manager is responsible for making sure the kitchen is properly staffed, employees are trained, food is prepared correctly, tickets move quickly, and the kitchen remains clean, organized, and safe.
The Kitchen Manager will be held accountable for the quality, consistency, speed, cleanliness, food safety, inventory, food cost, training, and overall performance of the kitchen.
Key Responsibilities
- Lead the kitchen team every shift. Assign positions, give clear direction, monitor performance, and hold employees accountable.
- Maintain taco and food quality. Ensure tacos, meats, tortillas, masa, rice, beans, chips, queso, salsas, and all other menu items meet company standards for taste, temperature, portion, and presentation.
- Check the food yourself. Taste and inspect products regularly. Do not assume the team is doing everything correctly.
- Maintain consistency. Follow company recipes, preparation procedures, cooking standards, and portion requirements without shortcuts.
- Control kitchen speed. Make sure the team is prepared for busy periods and orders are produced quickly without sacrificing quality.
- Maintain a clean kitchen. Workstations, equipment, floors, storage areas, and the entire kitchen must remain clean and organized throughout the shift.
- Enforce food-safety standards. Proper temperatures, storage, labeling, rotation, sanitation, and food handling are required at all times.
- Train the team. Every new employee must be properly trained, and existing employees must be retrained when they are not meeting standards.
- Hold employees accountable. Address poor performance immediately. Do not ignore problems or allow employees to continue working incorrectly.
- Manage inventory and food cost. Monitor product levels, control portions, reduce waste, and report shortages or excessive waste.
- Manage the kitchen during peak hours. Position employees correctly, identify problems quickly, and keep the operation moving.
- Communicate with the General Manager and Front of House team to ensure smooth service.
- Inspect the kitchen regularly. The kitchen must be ready for inspection every day, not only when an inspector is expected.
- Lead by example. This is a hands-on management position. The Kitchen Manager is expected to be present and involved in the operation—not sitting in the office while the team struggles.
What We Expect
We expect the Kitchen Manager to take ownership of the kitchen.
If the food quality is not right, you fix it.
If the kitchen is dirty, you address it.
If employees are not trained, you train them.
If employees are not following procedures, you hold them accountable.
If service is too slow, you identify the problem and correct it.
If food is being wasted, you find the reason and control it.
The Kitchen Manager is expected to identify problems, take action, and make sure company standards are followed every shift.
BILINGUAL REQUIRED — ENGLISH & SPANISH
You MUST be bilingual in English and Spanish.
You must be able to communicate clearly and effectively with both English- and Spanish-speaking employees.
NO KITCHEN LINGO. NO SHORTCUTS. NO EXCUSES.
We are looking for someone who can give clear instructions, train employees properly, communicate professionally, and make sure expectations are understood and followed.
Qualifications
- Proven experience as a Kitchen Manager, Kitchen Supervisor, Restaurant Manager, or similar leadership position.
- Experience in a quick-service, fast-food, fast-casual, or high-volume restaurant preferred.
- Bilingual English & Spanish — REQUIRED.
- Strong leadership and communication skills.
- Experience training, coaching, and managing restaurant employees.
- Knowledge of food safety and sanitation procedures.
- Experience with inventory, portion control, and food-cost management.
- Ability to work under pressure and make decisions quickly.
- Strong organizational skills and attention to detail.
- Must be available to work nights, weekends, holidays, and busy periods as needed.
- Must be willing to work hands-on in the kitchen and lead by example.
If you are a strong leader who takes responsibility, holds your team accountable, and knows how to run a clean, fast, consistent, and organized kitchen, we want to hear from you.
Address: 2018 N Shepherd Dr Houston, tx 77008
Job Type: Full-time
Work Location: In person
Pay: $50,000.00 - $58,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
