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MM
Majors Market
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Texas data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,131 / year median in Texas
+14% projected growth
Job Description
About Majors MarketMajors Market is a newly opened Southern and Cajun food counter and specialty retail market in Richwood, TX. We're looking for a Kitchen Manager who wants to build this kitchen alongside us, not just run it.
Position SummaryWe're a new restaurant, which means our kitchen structure, standards, and systems are still being built. This role is a true partnership: we need a Kitchen Manager who will work with ownership to develop how our kitchen runs, then own holding that standard with the team. This person sets the tone in the kitchen organized, clean, fast, and consistent and helps shape what "the Majors Market way" actually looks like day to day.
Key ResponsibilitiesBuild and implement kitchen procedures, shift duty lists, and prep lists, and hold the team accountable to themOversee daily kitchen operations, making sure stations are set up and run consistently every shiftManage food quality and consistency across the full menuMaintain fryer operations, ensuring proper maintenance, filtration, and oil changesTrain, schedule, and lead kitchen staff, working alongside them to build a strong teamMonitor food cost and portioning to help hit margin targetsManage vendor ordering and inventoryEnforce food safety, sanitation, and health code standardsPartner with ownership on new menu development and improvements to how the kitchen runsQualifications3+ years of kitchen management experience, ideally in a fast-casual or scratch-kitchen environmentComfortable managing fryer-heavy operations and high-volume prepStrong leadership skills able to build a team, train them well, and hold them accountableFood safety certification (or willingness to obtain one)Dependable, hands-on, and comfortable working weekends
Let's Build This TogetherWe're not looking to hand someone a finished playbook we're looking for a partner who wants to help write it. If you want to bring your experience to the table, build real structure and standards in a kitchen, and grow something from the ground up with a team that has your back, we'd love to talk.
Position SummaryWe're a new restaurant, which means our kitchen structure, standards, and systems are still being built. This role is a true partnership: we need a Kitchen Manager who will work with ownership to develop how our kitchen runs, then own holding that standard with the team. This person sets the tone in the kitchen organized, clean, fast, and consistent and helps shape what "the Majors Market way" actually looks like day to day.
Key ResponsibilitiesBuild and implement kitchen procedures, shift duty lists, and prep lists, and hold the team accountable to themOversee daily kitchen operations, making sure stations are set up and run consistently every shiftManage food quality and consistency across the full menuMaintain fryer operations, ensuring proper maintenance, filtration, and oil changesTrain, schedule, and lead kitchen staff, working alongside them to build a strong teamMonitor food cost and portioning to help hit margin targetsManage vendor ordering and inventoryEnforce food safety, sanitation, and health code standardsPartner with ownership on new menu development and improvements to how the kitchen runsQualifications3+ years of kitchen management experience, ideally in a fast-casual or scratch-kitchen environmentComfortable managing fryer-heavy operations and high-volume prepStrong leadership skills able to build a team, train them well, and hold them accountableFood safety certification (or willingness to obtain one)Dependable, hands-on, and comfortable working weekends
Bonus:
experience with Southern, Cajun, or Louisiana-style cookingCompensation & ScheduleThis is a full-time, salaried position starting around $50,000 annually, with the exact number based on the experience and skills you bring to the table. Expect roughly a 50-hour work week across a 6-day schedule, with some weekend shifts required.Let's Build This TogetherWe're not looking to hand someone a finished playbook we're looking for a partner who wants to help write it. If you want to bring your experience to the table, build real structure and standards in a kitchen, and grow something from the ground up with a team that has your back, we'd love to talk.