About Us
Bocado Tapas is a neighborhood restaurant inspired by the flavors and social dining traditions of Spain, Mexico, and the Mediterranean. We offer bold, shareable food, thoughtfully crafted drinks, in a lively and inviting setting.
Position Summary
The Kitchen Manager is responsible for leading Bocado’s daily back-of-house operations and ensuring consistent food quality, efficient service, a clean and safe kitchen, and a well-trained team. This is a hands-on leadership position for an experienced kitchen professional who can keep a focused tapas menu operating smoothly and consistently. The Kitchen Manager will work closely with the General Manager to implement established recipes, systems, and operating standards.
Key Responsibilities
- Lead daily kitchen operations, including preparation, production, service, and closing procedures.
- Maintain established standards for food quality, taste, presentation, portion size, and consistency.
- Ensure recipes, preparation procedures, and plating specifications are followed.
- Hire, train, schedule, coach, and supervise kitchen employees.
- Provide clear direction during service and step into production positions when needed.
- Monitor kitchen staffing and labor costs based on business needs.
- Manage purchasing, receiving, storage, inventory, product rotation, portion control, and product usage to maintain appropriate inventory levels, control food and labor costs, and minimize waste, spoilage, and unnecessary expense.
- Ensure the kitchen is prepared for anticipated business volume, special events, takeout, and catering.
- Maintain compliance with food-safety, sanitation, workplace-safety, and health department requirements.
- Ensure kitchen equipment is properly used, cleaned, and maintained.
- Partner with the General Manager to support a positive guest experience and resolve food-quality or service concerns.
- Perform other responsibilities reasonably related to the position.
Qualifications
- At least three years of progressively responsible kitchen experience, including leadership or supervisory experience.
- Experience in a full-service, high-volume, or similarly fast-paced restaurant environment preferred.
- Strong experience with kitchen operations, food preparation, inventory, purchasing, labor management, and cost control.
- Ability to lead, train, and hold employees accountable in a professional and respectful manner.
- Strong organizational, communication, and problem-solving skills.
- Ability to remain calm, organized, and decisive during busy service periods.
- Strong knowledge of food-safety and sanitation requirements.
