Benefits:

401(k)

Competitive salary

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Kitchen Manager Role Description

Reports To: Director of Culinary Operations and Development Classification: Full-Time, Hourly or Salaried (based on location)

The Kitchen Manager at Los Dos Potrillos is a proactive and experienced leader responsible for overseeing all back-of-house operations. This role ensures smooth daily execution, food safety compliance, effective team management, and collaboration with the front-of-house. The Kitchen Manager plays a critical part in developing a positive kitchen culture, driving team performance, and maintaining the highest standards of quality, cleanliness, and service.

Core Values

Respect: We treat our guests, community, and the restaurant itself with dignity, care, and consideration, ensuring we honor the space and environment in which we work.

Integrity: We uphold honesty and transparency, doing what’s right even when no one is watching.

Safety: We prioritize the well-being of our team and guests by maintaining the highest standards of health and safety.

Excellence: We strive for exceptional quality and service in everything we do, always aiming to exceed expectations.

Kitchen Manager Responsibilities

Inventory Management: Conduct weekly and monthly inventory counts, and maintain accurate records of usage and waste.

Ordering and Receiving: Place vendor orders based on inventory levels and prep lists. Inspect all deliveries for quality, accuracy, and freshness.

Line Checks: Perform line checks twice daily before service, ensuring all stations are stocked, clean, and within temperature standards.

Scheduling and Labor Management:

Create and manage weekly kitchen schedules to ensure proper staffing.

Monitor labor costs and optimize kitchen efficiency.

Food Cost Control: Monitor portioning, prep yields, and food waste. Collaborate with the Director of Culinary Operations and Development to stay within food cost goals and reduce controllable expenses.

Health Department Standards: Ensure daily compliance with sanitation, labeling, and safe holding temperatures. Maintain prep logs, cooling logs, and cleaning checklists.

Team Leadership and Development:

Recruit, interview, and onboard new kitchen team members.

Train staff on recipes, safety procedures, and kitchen protocols.

Address and resolve employee issues in a professional and constructive manner.

Set a positive tone and lead by example on the floor.

Collaboration and Communication:

Collaborate with front-of-house and management teams to ensure smooth service.

Keep the Director of Culinary Operations and Development informed of any kitchen concerns.

Participate in pre-shift meetings and communicate prep goals and expectations.