Kitchen Manager

HMC Hospitality Group•The Villages, FL

33d•Onsite

About The Position

The Kitchen Manager is the leader of our back-of-house operations, responsible for ensuring exceptional food quality, kitchen efficiency, food safety compliance, and team performance. This role oversees all culinary operations, develops and coaches kitchen team members, manages inventory and food costs, and ensures every plate leaving the kitchen meets Tacos & Tequila Cantina standards. Tacos & Tequila Cantina is redefining Tex-Mex with bold flavors, fresh ingredients, handcrafted tortillas, and an energetic atmosphere that keeps guests coming back for more. Our menu blends funky, unconventional Tex-Mex with Americana favorites, complemented by signature margaritas and an extensive selection of premium tequilas. Fresh, local ingredients, vibrant flavors, great music, and a passionate team create the one-of-a-kind experience that sets us apart. At Tacos & Tequila Cantina, we are committed to delivering exceptional food, unforgettable hospitality, and Over-the-Top Service. Our culture is built around our core values of Teamwork, Accountability, Communication, and Over-the-Top Service (T.A.C.O.), and we're looking for leaders who are passionate about culinary excellence and developing high-performing teams.

Requirements

Previous kitchen leadership or management experience in a high-volume restaurant environment
Strong knowledge of food preparation, food safety, and sanitation standards
Experience with inventory management, ordering, and food cost control
Proven ability to lead, coach, and develop teams
Strong organizational, communication, and problem-solving skills
Ability to thrive in a fast-paced environment while maintaining attention to detail
ServSafe Manager Certification (or ability to obtain)
Professional, positive, and results-driven leadership style
Flexible availability, including nights, weekends, and holidays

Responsibilities

Recruit, train, coach, and develop a high-performing back-of-house team.
Create a culture of accountability, teamwork, and continuous improvement.
Set clear performance expectations and provide ongoing feedback and support.
Lead by example during service and inspire excellence throughout the kitchen.
Ensure all menu items are prepared according to recipes, specifications, and presentation standards.
Maintain consistency, freshness, and quality across every shift.
Execute line checks and quality inspections to uphold brand standards.
Partner with restaurant leadership to provide an outstanding guest experience.
Maintain a clean, safe, sanitary, and organized kitchen environment.
Ensure compliance with all food safety regulations and health department standards.
Enforce proper food handling, storage, labeling, rotation, and temperature controls.
Promote a culture where safety and cleanliness are non-negotiable.
Oversee food ordering, receiving, inventory, and product storage.
Control food costs through proper portioning, waste reduction, and inventory management.
Monitor kitchen labor performance and scheduling to support business goals.
Ensure products are available to meet operational needs while maintaining budget expectations.
Collaborate with front-of-house leadership to ensure smooth daily operations.
Assist with menu rollouts, recipe training, and operational initiatives.
Identify opportunities to improve efficiency, profitability, and team performance.
Help drive restaurant success through strong leadership and operational excellence.