Tacos & Avocados is seeking an experinenced Kitchen Manager in Benbrook, TX $55K-$65K Base Salary Why Join Tacos & Avocados A real scratch kitchen — salsas, sauces, guacamole, marinades, and braises made in house every day, not opened from a bag You'll cook, not just expedite. Technique matters here, and so does your palate Own your kitchen: prep systems, pars, recipe execution, and food cost are yours to run, with a GM who partners instead of hovers Part of the fastest-growing restaurant group in North Texas — three concepts and new stores opening, with a real path to leading openings and training the next round of KMs Two brands under one company means growth without changing jobs A distinctive space with big outdoor patios, great drinks, and a team culture built around Making A Difference in people's lives Certification support and structured training, plus leaders invested in developing you Position Summary Tacos and Avocados is seeking a hands-on, experienced Kitchen Manager to lead back-of-house operations in a true scratch kitchen. Our salsas, sauces, guacamole, marinades, and braises are made in house every day, so this role belongs to a leader who cares about technique and consistency as much as speed. The ideal candidate thrives in a fast-paced environment, can hold a recipe to the letter across every shift, and is committed to developing the next group of leaders in the company. Key Responsibilities Scratch Kitchen Execution ○ Own daily from-scratch production of salsas, sauces, guacamole, marinades, braises, dressings, and proteins to exact recipe specification. ○ Build and manage daily prep lists and par levels that keep the line stocked at peak without over-producing perishable scratch items. ○ Enforce recipe adherence, batch sizes, and build sheets so a guest gets the same plate on a Tuesday lunch as on a Saturday night. ○ Taste and inspect scratch product every shift, and correct seasoning, texture, consistency, and hold times before it reaches the line. Kitchen Operations & Leadership ○ Oversee daily kitchen operations to ensure smooth, efficient service and exceptional food quality. ○ Maintain a clean, organized, and compliant kitchen environment in accordance with health and safety regulations. ○ Manage cooling, labeling, dating, and rotation for house-made product, where shelf life is short and food safety risk is higher than in a prepped-in concept. ○ Run a tight expo window and hold ticket times during peak volume without sacrificing plate standards. Inventory & Ordering ○ Manage inventory levels and place accurate orders to ensure product availability while minimizing waste. ○ Order to raw ingredient counts rather than finished-case counts, accounting for prep yields, trim loss, and production schedules. ○ Monitor vendor relationships and ensure timely, cost-effective deliveries. ○ Inspect incoming produce, avocados, and proteins for quality and ripeness, and reject product that will not hold to standard. Hiring & Training ○ Recruit, hire, and onboard kitchen staff, including training new GMs and KMs across the company. ○ Train cooks on real technique such as knife skills, roasting and charring, sauce work, and seasoning, not just assembly. ○ Build bench strength by cross-training the team across prep, line, and expo so the kitchen holds up when someone calls off. ○ Foster a culture of accountability, teamwork, and continuous improvement. Cost Control & Waste Management ○ Achieve and maintain exceptional food cost targets through portion control, waste reduction, and efficient prep systems. ○ Conduct yield testing on scratch items and recipes so true plate cost is known and margins are protected. ○ Drive cross-utilization of ingredients across the menu to cut waste and shrink the prep list. ○ Analyze kitchen performance metrics and implement corrective actions as needed. Systems & Procedures ○ Develop, document, and enforce kitchen systems, SOPs, recipe cards, and best practices to ensure consistency and scalability. ○ Keep prep and production systems disciplined enough that a scratch kitchen can be replicated in the next store. ○ Lead the implementation of new procedures and technologies to improve kitchen performance. New Store Openings ○ Play a key role in launching new locations, including kitchen setup, staff training, and operational readiness. ○ Train opening teams on scratch production from day one so new stores hit standard out of the gate. Qualifications 3-5+ years of kitchen management experience in a high-volume restaurant environment. Scratch kitchen experience strongly preferred. Prior work with house-made sauces, salsas, or fresh produce programs is a significant asset. Proven track record of managing food costs, inventory, and labor effectively. Working knowledge of prep yields, recipe costing, and production planning. Strong leadership, communication, and organizational skills. Ability to train and mentor team members at all levels. Experience with new store openings is a plus. Familiarity with Tex-Mex or Mexican cuisine is a plus. Bi-lingual (Spanish) preferred.

Job Type:

Full-time Pay:

$55,000.00 - $65,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Do you speak Spanish? What is your favorite part about managing restaurants? How many years of kitchen management experience do you have? Do you have a personal vehicle to commute to and from work? Have you ever interviewed with for Tacos & Avocados? What is your desired salary range?

License/Certification:

Driver's License (Required)

Work Location:

In person