Kitchen Manager High Volume Casual Indian Restaurant Chain

Curry Up Now•Flower Mound, TX

10d•Onsite

About The Position

Kitchen Manager – Curry Up Now (Flower Mound, TX) Location: Flower Mound, TX Type: Full-Time | Salary + Bonus About Curry Up Now: We’re Curry Up Now — the country’s largest and fastest-growing Indian fast casual brand. We serve bold, craveable Indian street food with global influences in a high-energy, modern setting. We’re launching in Flower Mound and looking for a Kitchen Manager who can lead from the line, move fast, and deliver excellence daily.

Requirements

3+ years of kitchen management or sous chef experience in an Indian or Ethnic restaurant
Strong background in fast casual or high-volume restaurant operations and catering
Indian cuisine or ethnic food experience (required)
Solid understanding of financials: prime cost, food cost, labor planning, and waste reduction
High standards for cleanliness, consistency, and accountability
ServSafe or equivalent food handler certification
At least 3 years experience cooking and 2 years leading in a restaurant kitchen
Ethnic food experience
Demonstrated success in culinary excellence and food service hospitality
Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures
Manager Food Safety/Food Handler certification required
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity, community, and shows respect for others
Proven ability to problem solve and handle high stress situations
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps

Nice To Haves

Bilingual in English & Spanish (preferred)
Point of Sale (POS) knowledge/skills preferred
Spanish speaking abilities preferred

Responsibilities

Run all back-of-house operations — from prep to service to cleanup
Lead, coach, and manage a BOH team in a high-volume, fast-paced kitchen
Maintain tight control of food & labor costs and understand weekly prime cost goals
Handle scheduling, ordering, inventory, and kitchen labor planning
Ensure execution of recipes, portioning, prep pars, and food safety
Uphold our speed, quality, cleanliness, and hospitality standards
Be hands-on and present during peak shifts, setting the pace for the team
Work closely with the GM and ownership to hit performance and cost targets