Fuego Mexican Kitchen is expanding to the North Fork Mono Casino in Madera, CA, and we are building a passionate team from the ground up! We are hiring energetic, dependable individuals who love great food and outstanding guest service. Experience is a plus, but a great attitude and strong work ethic are what matter most. We offer a fun, fast-paced atmosphere, supportive leadership, and hands-on training to help you succeed. If you are eager to work alongside great people, share authentic flavors, and create memorable experiences for every guest, we'd love to meet you.

POSITION SUMMARY

The Kitchen Manager (KM) directs all daily back-of-house culinary operations, ensuring consistent execution, safety, and food quality across multiple fast-casual concepts. Partnering closely with the General Manager (GM) and front-of-house leadership, the KM leads, trains, and mentors line staff to thrive in a high-volume, high-energy environment. This role drives core kitchen performance targets—including food cost (COGS), labor efficiency, inventory control, team retention, sanitation compliance, and recipe adherence—while actively contributing to menu R&D and operational standards.

ESSENTIAL DUTIES & RESPONSIBILITIES

Culinary & Kitchen Operations Direct prep, production, and line execution across all stations. Enforce recipe compliance, portion control, cooking standards, and visual presentation across all shifts. Ensure stations complete daily mise en place and line checks prior to each meal period. Master all kitchen stations and step onto the line during rushes, peak periods, or staffing shortages. Collaborate on menu R&D, seasonal specials, and preparation techniques to maintain competitive guest offerings. Maintain rigorous ingredient quality control and enforce FIFO rotation, container labeling, and walk-in organization. Oversee smallware, kitchen equipment, and knife stations, promptly flagging maintenance or replacement needs. Cost Control, Purchasing & Labor Partner with the GM and Director of Operations (DOO) to control Cost of Goods Sold (COGS), eliminate kitchen waste, and optimize margins. Manage daily ordering and weekly supply replenishment to maintain proper par levels without product shortages. Conduct precise monthly physical inventory counts and reconcile variances. Verify incoming vendor deliveries against purchase orders for accurate piece counts, temperature integrity, and freshness. Build balanced, demand-driven kitchen schedules that meet labor cost budgets while maintaining peak operational speed. Health, Safety & Sanitation Uphold strict compliance with local, state, and federal health department codes, Hazard Communication (HazCom), and Lockout/Tagout (LOTO) procedures. Lead the kitchen's Injury and Illness Prevention Program (IIPP), maintaining incident logs and reporting injuries immediately to HR. Conduct and record mandatory daily line checks, refrigeration temperatures, hot-holding logs, and sanitation audits. Train back-of-house staff on commercial knife safety, chemical handling, proper lifting form, and cross-contamination prevention. Direct deep-cleaning schedules for fryers, woks, hoods, line drains, grease traps, walk-ins, and kitchen flooring. Team Leadership & Administration Lead hiring, onboarding, station certifications, and cross-training programs for all back-of-house personnel. Conduct weekly kitchen shift huddles and monthly team meetings to align on operational priorities and ticket timing. Administer fair, consistent performance reviews and progressive disciplinary action in coordination with the GM and HR. Manage operational documentation, waste sheets, temp logs, invoice reconciliation, and shift reporting via restaurant tech platforms and MS Office.

MINIMUM QUALIFICATIONS & SKILLS

3+ years of back-of-house culinary management experience in a high-volume, multi-station, or fast-casual kitchen. 2+ years of hands-on experience with Mexican cuisine, cookery techniques, and recipes Solid operational grasp of kitchen financials: P&L analysis, COGS management, inventory systems, and labor optimization. Proven track record leading, scheduling, and developing back-of-house teams of 10+ staff. Strong mechanical and practical knowledge of commercial kitchen equipment, line maintenance, and receiving protocols. Clear verbal and written English communication skills; bilingual English/Spanish is a plus. Solid basic arithmetic proficiency for batch recipe scaling, inventory counts, and invoicing. Proficient in POS kitchen management systems, computerized scheduling tools, and MS Office (especially Excel). Decisive leadership under pressure, with sharp problem-solving instincts during high-volume rushes.

PHYSICAL & REGULATORY REQUIREMENTS

Ability to stand and move continuously in a hot kitchen environment for shifts of 8+ hours. Physical capability to bend, reach, kneel, and repeatedly lift items weighing up to 50 lbs. Schedule availability for full-time business needs, including mornings, late nights, weekends, and major holidays.

Minimum age:

21 years old. Must provide proof of eligibility to work in the US. Must pass casino background check.

Pay:

From $26.00 per hour

Experience:

Restaurant management: 2 years (Required)

Cooking:

3 years (Required) Shift availability: Night Shift (Required) Day Shift (Required) Overnight Shift (Preferred) Ability to

Commute:

Madera, CA 93637 (Required)

Work Location:

In person