Bilingual Regional Kitchen Manager

The Regional Kitchen Manager oversees kitchen operations across multiple locations, ensuring consistency in food quality, operational excellence, food safety compliance, labor productivity, cost control, and an exceptional customer experience. This role provides leadership, coaching, and operational guidance to Kitchen Managers and Supervisors to ensure all kitchen departments meet company standards, sales objectives, and profitability goals. Bi-lingual English/ Spanish speaking, writing and understanding is a must.

Job Duties:

Multi-Unit Kitchen Operations Management

• Oversee daily operations of multiple kitchen departments across assigned supermarket locations.
• Ensure consistency in food quality, recipes, portioning, presentation, and service standards.
• Conduct regular store visits and kitchen audits to verify compliance with operational standards.
• Monitor kitchen performance and ensure smooth execution of production, food preparation, and customer service.
• Identify operational gaps and implement corrective action plans. Leadership and Team Development
• Supervise, coach, and mentor Kitchen Managers and Kitchen Supervisors.
• Provide leadership support in employee relations, conflict resolution, accountability, and performance management.
• Assist in recruiting, interviewing, onboarding, and training kitchen leadership personnel.
• Identify high-potential employees and support succession planning.
• Promote a culture of accountability, teamwork, ownership, and continuous improvement.
• Food Quality and Recipe Standardization
• Ensure all food is prepared according to company recipes, specifications, and quality standards.
• Maintain consistency in authentic Mexican and Hispanic menu offerings across locations.
• Partner with culinary leadership to improve menu execution and operational efficiency.
• Monitor food freshness, product rotation, and presentation standards. Food Safety & Compliance
• Ensure strict compliance with food safety, sanitation, and health department regulations.
• Verify adherence to temperature standards:
• Cold foods at 40°F or below
• Hot holding at 135°F or above
• Cooked foods reaching minimum internal temperature standards (165°F when applicable)
• Ensure proper food labeling, dating, FIFO rotation, and storage practices.
• Conduct food safety inspections and corrective coaching as necessary. Labor Management & Productivity
• Monitor labor costs and staffing levels across all kitchen operations.
• Ensure schedules align with business demands while controlling overtime.
• Analyze staffing productivity and recommend workforce improvements.
• Support store leadership in maintaining adequate staffing levels and minimizing turnover. Financial & Inventory Control
• Monitor food costs, waste, shrink, and kitchen profitability.
• Identify opportunities to improve margins without compromising quality.
• Review purchasing practices and inventory management procedures.
• Ensure proper receiving procedures and quality control of food products. Training & Process Standardization
• Develop and reinforce standardized kitchen operating procedures.
• Conduct training sessions on food preparation, safety, service standards, and operational expectations.
• Ensure new hires receive proper kitchen training and onboarding.
• Support implementation of new recipes, systems, and operational initiatives.

Qualifications:

• High school diploma required; associate or bachelor's degree in Culinary Arts, Hospitality, Business Administration, or related field preferred.
• Minimum 5-7 years of progressive kitchen management experience, including multi-unit leadership experience, preferably in supermarkets, food service, restaurants, or retail food operations.
• Strong knowledge of Mexican and Hispanic cuisine preferred.
• Strong understanding of food safety regulations, sanitation, and operational best practices.
• Experience managing labor, food cost, and kitchen profitability.
• Proven ability to lead large, multi-location teams. Skills
• Strong leadership and coaching skills.
• Excellent problem-solving and conflict resolution abilities.
• Strong organizational and time-management skills.
• Ability to analyze reports and operational KPIs.
• Strong communication skills in a fast-paced environment.
• Ability to travel regularly between store locations.
• Bilingual English/Spanish.

(a must)

Physical Requirements:

• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Must be able to constantly stand and exert well-paced mobility for a period up to 8 hours in length.
• Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
• Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Job Type:

Full-time Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Shift:

Day shift Morning shift Application Question(s): How many employees have you supervised? Have you managed multiple locations? How many?

Language:

Spanish (Required)

License/Certification:

Food Safety Certification (Preferred)

Location:

West Palm Beach, FL (Preferred)

Work Location:

In person