$80,000 Oversees daily back‑of‑house operations across Roxy's, Brew Brothers, Dash, and TaCo Cantina, ensuring consistent food quality, efficient production, event coordination, and adherence to company standards. Provides leadership to culinary teams, manages inventory and cost controls, maintains sanitation and safety compliance, and supports seamless coordination with front‑of‑house partners to deliver exceptional guest experiences. Provide leadership and oversight for all BOH operations across multiple outlets, ensuring consistency in standards, service, and execution Direct daily kitchen operations including prep, production, line execution, and service flow Ensure adherence to standardized recipes, portioning, presentation, and brand standards Monitor food quality, presentation, and timeliness of service to ensure guest satisfaction Partner with Executive Chef and Food & Beverage leadership to develop and implement operational strategies that enhance efficiency, profitability, and guest satisfaction Monitor and control food and labor costs and conduct regular analysis of financial performance Oversee inventory management, ordering, vendor relations, and supply chain accuracy Enforce compliance with health, safety, and sanitation regulations Support, train, and mentor culinary staff and promote continuous learning and professional growth Recruit, train, and mentor BOH team members including cooks, stewards, and kitchen support staff Act as a working manager by assisting cooks and team members during peak service times or staffing shortages Maintain a strong presence in all kitchens to ensure operational readiness and proactively address issues Collaborate cross‑functionally with FOH, HR, and Finance to deliver seamless service and uphold company objectives Perform additional duties or special assignments as required. Five or more years of progressive culinary management experience in a multi‑outlet, high‑volume environment Proven success managing diverse dining operations ranging from grab‑and‑go to fine dining Expertise in food costing, inventory control, and financial analysis Strong leadership skills with the ability to coach, mentor, and motivate teams Exceptional organizational and communication skills with the ability to collaborate across departments ServSafe Manager Certification or equivalent required with additional culinary certifications preferred Additional Requirements Ability to work a flexible schedule including nights, weekends, and holidays Ability to stand, walk, bend, stoop, kneel, reach, and work in a fast‑paced kitchen environment for extended periods Ability to lift, push, and pull up to 50 pounds Ability to work in hot, humid, or cold environments including walk‑in refrigerators and freezers Ability to safely handle sharp objects, hot pans, and cleaning chemicals
