Tacodeli Kitchen Manager

Tacodeli•Austin, TX

65d•Onsite

About The Position

At Tacodeli, scratch-made isn't just something we say — it's how we operate. We believe in real food made from scratch with high-quality ingredients, and we need Kitchen Managers who share that passion. Crack eggs, peel avocados, shuck corn — yes, really! You'll work with fresh, high-quality ingredients every day while leading a kitchen team that takes pride in the food we serve. As Kitchen Manager, you'll lead the Back of House, developing your people, driving kitchen operations and taking accountability for food quality, food safety, labor, food cost and consistent execution. You'll partner with the General Manager on restaurant performance and the Head of Culinary to bring Tacodeli's recipes and culinary standards to life every day.

Requirements

1+ year of restaurant kitchen leadership experience.
Demonstrated ability to lead high-volume kitchen operations and maintain consistent food quality.
Experience recruiting, hiring, training, coaching and developing a high-performing kitchen team.
Working knowledge of food cost, labor, inventory, purchasing, waste management and operational efficiency.
Strong knowledge of food safety, sanitation and kitchen operating standards.
Ability to partner with the General Manager to analyze operational and financial reports, identify opportunities and develop action plans to improve Back of House results.
Strong organization, prioritization, communication and follow-through.
Hands-on leadership style and willingness to work alongside the team.

Nice To Haves

Bilingual English/Spanish skills preferred.
Expected to work a schedule that provides leadership presence across all Back of House shifts and dayparts, including early mornings, evenings and weekends, to understand the full scope of kitchen operations and support the needs of the business.

Responsibilities

Recruit, interview, hire and retain Back of House talent that demonstrates the skills, behaviors and values needed to succeed at Tacodeli.
Coach and develop Culinary Leaders and Back of House Team Members while identifying future leaders and building a strong leadership bench.
Train and develop new and existing Team Members using Tacodeli training programs, recipes and operating standards.
Set clear expectations, provide timely feedback and hold the team accountable for performance.
Recognize strong performance, celebrate wins and foster a positive, inclusive kitchen culture.
Lead from the kitchen and work hands-on alongside the team while prioritizing and delegating based on business needs.
Partner with the Head of Culinary to execute recipes, preparation methods and culinary standards, ensuring consistent food quality across the kitchen.
Maintain the quality and integrity of fresh ingredients throughout receiving, storage, preparation, cooking and service.
Plan and oversee daily prep and production to ensure the restaurant is prepared for each shift while maintaining quality and minimizing waste.
Ensure compliance with applicable health department requirements and Tacodeli food safety, sanitation and quality standards.
Hold the Back of House team accountable for cleanliness, organization, food safety, quality and consistent operational execution.
Maintain kitchen equipment and ensure equipment concerns are identified and addressed promptly.
Manage Back of House performance, including food cost, labor, waste, inventory and other key kitchen performance indicators.
Manage food purchasing, ordering, receiving and inventory to maintain appropriate product levels while controlling cost and minimizing waste.
Create and manage Back of House schedules that meet staffing needs, support business demands and achieve labor goals.
Partner with the General Manager to review operational and financial results, identify performance gaps and execute action plans to improve Back of House performance.
Partner with the General Manager to establish restaurant priorities and ensure Front and Back of House operations work together to deliver an exceptional guest experience.

Benefits

Starting annual salary of $57,600 plus annual bonus potential based on achievement of established goals.
Weekly pay.
Paid Time Off (PTO).
Health, Dental, Vision, Short-Term Disability, Mental Health, EAP and Telemedicine benefits.
401(k) with company match, eligible after one year of service.
Tuition reimbursement up to $2,000, eligible after one year of service.
50% off shift meals.
A casual work environment where authenticity is celebrated.
Leadership development and career growth opportunities — promoting from within is important to us.
Real, scratch-made food you'll be proud to serve.
Restaurants that close by 9 PM!