Kitchen Manager

Kitchen ManagerJob Summary

The Kitchen Manager at Pata Roja Taqueria is a hands-on leadership position responsible for leading daily kitchen operations, managing the kitchen team, overseeing catering execution, and supporting mobile operations as needed. This role is responsible for maintaining consistent food quality, strong operational standards, food safety, cleanliness, and an efficient, well-led kitchen.

We are looking for an experienced restaurant professional who can lead people, build strong systems, hold the team accountable, and solve problems. The ideal candidate is organized, dependable, comfortable working in a fast-paced environment, and committed to maintaining high standards.

This position works closely with the General Manager and ownership and offers the opportunity to take on greater leadership and operational responsibility as Pata Roja continues to grow.

Kitchen Operations

• Lead daily kitchen operations and ensure consistency, quality, and efficiency.
• Maintain Pata Roja's standards for recipes, portions, preparation, presentation, and food safety.
• Lead preparation and service during high-volume shifts.
• Ensure prep levels, par sheets, opening and closing checklists, and operating procedures are completed consistently.
• Maintain a clean, organized, and well-functioning kitchen.
• Work closely with the front-of-house team to ensure smooth communication and service.
• Identify operational problems and take initiative to address them before they affect service.

Catering & Mobile Operations

• Lead the planning and execution of catering orders, including preparation, staffing, setup, service, and breakdown.
• Ensure catering events meet Pata Roja's standards for food quality, presentation, hospitality, and food safety.
• Coordinate with the General Manager and ownership on catering events, staffing needs, timelines, and logistics.
• Lead team members during catering events and ensure efficient, professional service.
• Assist with food truck operations as needed, including preparation, setup, service, and breakdown.
• Help execute festivals, pop-ups, community events, and other off-site opportunities.

Team Leadership

• Lead, train, coach, and develop kitchen employees.
• Set clear expectations and hold team members accountable for performance, attendance, cleanliness, professionalism, and food quality.
• Provide regular feedback and address performance issues promptly and professionally.
• Help develop training systems and procedures that improve consistency.
• Foster a positive, respectful, and accountable work environment.
• Lead by example and work alongside the team when needed.
• Communicate clearly and consistently with the General Manager, ownership, and front-of-house team.

Staffing & Scheduling

• Assist with recruiting, interviewing, hiring, and onboarding kitchen employees.
• Build and manage kitchen schedules based on projected sales, staffing needs, and labor goals.
• Monitor attendance, punctuality, and employee performance.
• Ensure appropriate staffing for restaurant service, catering, and special events.

Inventory & Cost Management

• Manage inventory and maintain appropriate product and preparation levels.
• Oversee ordering, receiving, storage, and organization of food and supplies.
• Maintain strong vendor relationships and communicate effectively regarding orders, pricing, and product availability.
• Monitor food waste and identify opportunities to improve efficiency.
• Manage food and kitchen labor costs in support of profitability goals.
• Work with the General Manager and ownership to understand and achieve operational targets.

Health, Safety & Cleanliness

• Maintain a clean, organized, and inspection-ready kitchen.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain proper food storage, labeling, rotation, temperature control, and preparation procedures.
• Conduct regular kitchen and sanitation checks and address issues immediately.
• Hold the kitchen team accountable for established cleaning and food-safety procedures.

Qualifications

• Previous leadership or management experience in a restaurant, food-service, catering, hospitality, or similar fast-paced environment.
• Demonstrated ability to lead, train, develop, and hold employees accountable.
• Strong communication, organization, and problem-solving skills.
• Experience with inventory, ordering, scheduling, food costs, and labor management.
• Ability to remain calm, make decisions, and solve problems during busy service.
• Dependable, punctual, and able to follow through without constant supervision.
• Comfortable working nights, weekends, and special events as needed.
• Food-safety certification or willingness to obtain required certification.
• Culinary education is welcomed but not required. Relevant professional experience is equally valued.
• Interest in Mexican cuisine and Pata Roja's commitment to food, hospitality, culture, and community.

Compensation & Benefits

• Salary: $48,000–$50,000 annually, based on experience
• Full-time salaried position.
• Employee meals and discounts.
• Opportunities for professional development and increased leadership responsibility.
• Hands-on opportunity to help strengthen and grow an independent Cincinnati restaurant.
• Team-oriented environment focused on quality, culture, hospitality, and community.

Growth Opportunity

We are looking for someone who wants to grow with Pata Roja. The right candidate will have the opportunity to take on greater leadership and operational responsibility over time as they demonstrate strong performance, sound judgment, financial awareness, and the ability to develop and lead a team.

Pata Roja Taqueria is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Type: Full-time

Pay: $45,000.00 - $50,000.00 per year

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)
• Overnight Shift (Preferred)

Ability to Commute:

• Cincinnati, OH 45202 (Required)

Ability to Relocate:

• Cincinnati, OH 45202: Relocate before starting work (Required)

Work Location: In person