Regional Kitchen Manager

Position Overview:

The Regional Kitchen Manager (RKM) plays a pivotal role in steering the operations of multiple kitchens across Texas towards excellence. Tasked with fostering profitability, enhancing sustainability, and securing the overall success of each designated kitchen, the RKM is instrumental in shaping a culture of achievement through strategic hiring, comprehensive training, goal setting, meticulous supervision, effective team building, and flawless execution.

Key Responsibilities:

Leadership and Development: Recruit, mentor, and nurture Kitchen Managers who embody our company's ethos and objectives. This includes aiding in the recruitment and training of their teams.

Ensure all Kitchen Managers excel in their roles, equipped with a profound understanding of our policies, culinary standards, and operational practices, including but not limited to:

Food safety protocols (temperature and waste logs, FIFO methods, sanitation buckets, etc.)

Culinary execution (adherence to recipes, timing, labeling, and storage best practices)

Maintain proactive and open lines of communication with Kitchen Managers to regularly assess financial performance and identify areas for operational enhancements.

Operational Excellence:

Conduct at least one site visit per week to ensure rigorous adherence to our standards of quality and safety. Visits include thorough inspections of cleanliness, equipment functionality, and compliance with food handling practices.

Champion the implementation of uniform training schedules across all locations, ensuring a consistent and high-quality culinary experience.

Facilitate a culture of continuous improvement through SWOT analysis, defining measurable objectives, and tracking progress against key metrics.

Administrative Oversight:

Oversee the approval process for food invoices and overtime requests, ensuring fiscal discipline and operational efficiency.

Coordinate the submission of kitchen schedules, review pending invoices, and address maintenance needs on a weekly basis.

Ensure the accuracy and completeness of new hire documentation, reinforcing our commitment to compliance and quality standards.

Community and Culture:

Foster an environment of positivity, collaboration, and continuous learning across all kitchens, encouraging open dialogue, mutual respect, and shared success.

Provide ongoing support and development opportunities for Kitchen Managers, the Director, and executive leadership to cultivate leadership depth and operational resilience.

Respond promptly to all forms of communication, ensuring a culture of accessibility and responsiveness.

Collaboration and Support:

Work collaboratively with fellow Regional Kitchen Managers to share best practices, address challenges, and support each other’s regions as necessary.

Requirements:

Proven experience in a multi-unit management role within the food service industry.

Strong leadership skills with a focus on staff development and operational excellence.

Excellent communication and interpersonal skills to engage effectively with staff at all levels.

Flexibility and availability for high travel demands across the region.

Commitment to upholding the highest standards of food safety and customer satisfaction.

Position Benefits:

Competitive salary and benefits package.

Dynamic work environment with opportunities for professional growth and development.

The chance to make a significant impact on our culinary operations and contribute to our mission of delivering exceptional dining experiences.