Kitchen Manager/Head Chef Confidential Lubbock, TX Job Details Full-time $60,000 - $70,000 a year 14 hours ago Qualifications Buffet service Kitchen health and safety standards Food service closing procedures Recipe adherence Food service opening procedures Food Safety Manager Certification Coaching Labor cost analysis Mid-level Managing catering events Cleaning kitchen areas Menu planning Taste testing for quality control Team development Hiring Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Plating Temperature monitoring Kitchen staff training Managing kitchen staff Kitchen staff scheduling Restaurant cost management Training Crew management Kitchen stations Restaurant supply ordering Time/Temperature control for safety (TCS) Kitchen organization Full Job Description The Role We're looking for a hands-on Kitchen Manager to run the back of house at a high-volume, scratch-driven restaurant in Lubbock.
You own the kitchen:
the people, the product, the numbers. What You'll Own Execution to spec. Every plate matches the build sheet for portion, seasoning, temperature, and presentation, every shift. Line leadership. You're on the line during peak volume, calling tickets, setting the pace, and holding the standard. Systems. You own prep lists, par levels, hold-temp and line checks, station setups, and closing standards, and they don't slip when you're off. Food cost and labor. You hit weekly targets through ordering, inventory, waste tracking, recipe adherence, and smart scheduling. Team building. You hire, train, and develop cooks. You coach the team, hold them accountable, and build a crew that doesn't need you standing over it. Catering and private events. You execute platters, buffets, and plated events alongside the regular service. Compliance. You keep the kitchen health-inspection ready at all times: sanitation, food safety, and equipment upkeep. Partnership. You work with the GM and ownership on menu changes, specials, and guest feedback. What We're Looking For 3+ years as a Kitchen Manager, Sous, or Chef in a high-volume, full-service environment A track record of running to spec, with real systems behind it Command of food cost, inventory, ordering, and labor, with results you can show A strong palate: you taste everything and you know when something's off A calm, direct leader who sets the standard and holds it Food Manager Certification, or the ability to get it quickly Availability for nights, weekends, and holidays Why Join A growing group with real upward mobility across locations Ownership that invests in its kitchens and backs its leaders A proven concept with strong traffic and a loyal guest base To apply: Send your resume and a short note on a kitchen you turned around or built from scratch. All inquiries are held in strict confidence.
