Kitchen Manager

• Paid Time off
• Medical
• Dental

At Tequlia Garden ( New) , we are proud of our culture rooted in family, excellence, and innovation. Our “Culture of Yes” drives every interaction—with guests and team members alike. We lead with passion, authenticity, and pride in our Mexican and Peruvian heritage. Every team member is expected to go above and beyond to deliver unforgettable experiences that reflect our values of teamwork, quality, and service. In all roles, team members are expected to serve as role models and culture carriers for their team.

The Kitchen Manager is responsible for overseeing all back-of-house operations to ensure food quality, kitchen efficiency, safety, cleanliness, and staff development. This role partners closely with the General Manager and Executive Chef to uphold culinary standards while managing labor, inventory, training, and compliance. The Kitchen Manager leads by example and fosters a disciplined, respectful, and high-performing kitchen culture.

• Oversee daily kitchen operations, including prep, production, service, and closing procedures

• Ensure all food is prepared and presented according to company recipes, quality standards, and portion controls

• Recruit, train, schedule, and supervise BOH team members

• Enforce food safety, sanitation, and health department regulations at all times

• Manage food, labor, and supply costs to meet budgeted goals

• Conduct inventory counts, ordering, and vendor coordination

• Maintain equipment, report maintenance issues, and ensure kitchen cleanliness and organization

• Coach, discipline, and evaluate kitchen staff performance in collaboration with management

• Implement systems for consistency, efficiency, and waste reduction

• Support menu execution, specials, and seasonal offerings

• Promote teamwork, accountability, and a positive work environment

• Minimum of 2–3 years of kitchen leadership or management experience

• Strong knowledge of food safety, sanitation, and kitchen operations

• Ability to lead, train, and motivate kitchen staff in a fast-paced environment

• Experience with inventory control, food costing, and labor management

• Excellent communication, organization, and problem-solving skills

• Availability to work evenings, weekends, and holidays

• Must be at least 18 years of age
  

The physical demands described below are representative of those that must be met to successfully perform the essential functions of this position, with or without reasonable accommodation:

• Ability to stand and walk for extended periods

• Ability to lift and carry items weighing up to 50 pounds

• Ability to bend, reach, twist, and work in confined kitchen spaces

• Ability to work in a hot, fast-paced environment with exposure to kitchen equipment, sharp tools, and noise