Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid vacation
Parental leave
short-term disability
long-term disability
Life insurance
accident insurance
critical illness insurance
Identity Theft Protection
Employee assistance program
Business travel insurance
401(k) retirement plan
Flexible spending account
Tuition Reimbursement
profit-sharing program
restricted stock units program
community support opportunities
Annual holiday bonus
Job Description
Texas Roadhouse is a vibrant and people-focused restaurant chain renowned for serving legendary steaks and delivering legendary service. Founded with a commitment to high-quality food and an exceptional dining experience, Texas Roadhouse has grown to become one of the most beloved casual dining establishments across the nation. This company values its employees as much as its customers, fostering a culture where people come first, and passion for the craft of cooking and service is highly encouraged. The company's mission centers on loving what you do today while preparing for what you will do tomorrow, highlighting a strong focus on employee development and career growth. The environment at Texas Roadhouse is designed to be fun and supportive, with flexible work schedules, employee recognition, formal training programs, and ample opportunities for advancement within the organization.
The role of a Kitchen Manager at Texas Roadhouse is pivotal in ensuring that the Back of House operations run smoothly and efficiently. This position is responsible for overseeing all kitchen activities, including purchasing, receiving, preparing, and presenting food products in a timely and consistent manner, adhering strictly to established recipes and procedures. The Kitchen Manager leads the kitchen team, directing productivity to achieve efficient food ticket times and maintaining high standards of cleanliness, food safety, and guest safety. The role requires a keen understanding of food handling procedures, inventory management, and cost control, including managing food costs, tracking waste, and controlling labor expenses in the kitchen.
As a leader, the Kitchen Manager also manages the performance and development of Back of House employees through coaching, evaluations, and discipline, assuring that all team members are well-trained and motivated. This includes conducting formal quality checks such as line taste and temperature assessments to maintain food quality and safety. Additionally, the Kitchen Manager takes the lead in scheduling staff hours, assigning daily tasks, and overseeing equipment maintenance and cleaning procedures. Hiring responsibilities are also part of the role, as the manager interviews and recommends candidates for Back of House positions. Texas Roadhouse emphasizes creating a safe, productive, and enjoyable workplace culture that aligns with the company’s core values and operational goals.
Texas Roadhouse offers a comprehensive total rewards package for its Restaurant Managers, which includes various medical plans, dental and vision insurance, paid time off including vacation and parental leave, adoption assistance, disability insurance, life and accident coverage, identity theft protection, and an employee assistance program. The benefits further extend to business travel insurance, 401(k) retirement plans, flexible spending accounts, tuition reimbursements, monthly profit-sharing, stock unit programs, community support opportunities, and an annual holiday bonus. This comprehensive package reflects the company’s commitment to the well-being and growth of its employees, making it an outstanding choice for those passionate about food service management and looking for a rewarding career path.
The role of a Kitchen Manager at Texas Roadhouse is pivotal in ensuring that the Back of House operations run smoothly and efficiently. This position is responsible for overseeing all kitchen activities, including purchasing, receiving, preparing, and presenting food products in a timely and consistent manner, adhering strictly to established recipes and procedures. The Kitchen Manager leads the kitchen team, directing productivity to achieve efficient food ticket times and maintaining high standards of cleanliness, food safety, and guest safety. The role requires a keen understanding of food handling procedures, inventory management, and cost control, including managing food costs, tracking waste, and controlling labor expenses in the kitchen.
As a leader, the Kitchen Manager also manages the performance and development of Back of House employees through coaching, evaluations, and discipline, assuring that all team members are well-trained and motivated. This includes conducting formal quality checks such as line taste and temperature assessments to maintain food quality and safety. Additionally, the Kitchen Manager takes the lead in scheduling staff hours, assigning daily tasks, and overseeing equipment maintenance and cleaning procedures. Hiring responsibilities are also part of the role, as the manager interviews and recommends candidates for Back of House positions. Texas Roadhouse emphasizes creating a safe, productive, and enjoyable workplace culture that aligns with the company’s core values and operational goals.
Texas Roadhouse offers a comprehensive total rewards package for its Restaurant Managers, which includes various medical plans, dental and vision insurance, paid time off including vacation and parental leave, adoption assistance, disability insurance, life and accident coverage, identity theft protection, and an employee assistance program. The benefits further extend to business travel insurance, 401(k) retirement plans, flexible spending accounts, tuition reimbursements, monthly profit-sharing, stock unit programs, community support opportunities, and an annual holiday bonus. This comprehensive package reflects the company’s commitment to the well-being and growth of its employees, making it an outstanding choice for those passionate about food service management and looking for a rewarding career path.
Job Requirements
- High school diploma or equivalent
- prior experience in kitchen management or food service supervision
- strong understanding of food safety and sanitation standards
- ability to lead and motivate a team
- excellent organizational and multitasking skills
- good communication skills
- experience with scheduling and labor cost control
- knowledge of inventory and supply chain management
- ability to work in a fast-paced environment
- commitment to maintaining high standards of cleanliness and safety
Job Qualifications
- Proven experience in kitchen management or a similar role
- strong leadership and team management skills
- knowledge of food safety regulations and best practices
- ability to manage food costs and control waste
- excellent communication and interpersonal abilities
- experience in training and developing staff
- capability in scheduling and labor management
- familiarity with inventory management and equipment maintenance
- passion for made-from-scratch food
- high school diploma or equivalent
- proficiency in conducting quality control checks
Job Duties
- Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
- in conjunction with all management, enforcing compliance with all employment policies and overseeing cleanliness of restaurant and safety of guests at all times
- directing productivity to monitor and maintain efficient and effective food item ticket times
- managing performance of Back of House employees, including conducting performance evaluations, coaching, and discipline
- assisting with the development of all key employees, assistant managers, and hourly employees by providing daily feedback on performance during one-on-ones
- conducting formal line taste and temperature checks as part of overall responsibility for inventory and safety in the kitchen
- overseeing the proper handling, maintenance, and storage of all items
- understanding, managing, and practicing safe food handling procedures
- managing food costs, tracking waste, and controlling kitchen labor costs
- directing work for Back of House employees, including setting hours and weekly schedules, and assigning tasks before, during and after open hours of the restaurant
- training Back of House employees on equipment maintenance and cleaning procedures
- reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees
- creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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