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Our client Kuntry Katfish is in search of a Kitchen Manager at their Conroe, TX location. We are seeking an experienced, detail-oriented BILINGUAL Kitchen Manager to oversee daily kitchen operations for a high-volume restaurant with a 92-item menu and a staff of approximately 17 employees. The ideal candidate will provide strong leadership, maintain consistent food quality and service standards, and ensure the kitchen operates efficiently, safely, and profitably.

The Kitchen Manager will be responsible for staff scheduling, inventory management, ordering supplies, vendor relationships, delivery coordination, and maintaining an organized, productive kitchen environment. Bilingual English/Spanish communication skills are highly preferred.

Key Responsibilities

• Lead and manage daily kitchen operations in a fast-paced, high-volume restaurant environment.
• Supervise, train, coach, and motivate kitchen staff while maintaining high standards of performance and accountability.
• Develop and manage employee schedules to ensure appropriate staffing levels based on business volume and operational needs.
• Oversee kitchen operations supporting a 92-item menu, ensuring consistency, quality, presentation, and proper food preparation.
• Manage inventory levels, conduct regular inventory counts, and monitor food usage to minimize waste and control costs.
• Order food, kitchen supplies, equipment, and other necessary materials while maintaining appropriate inventory levels.
• Establish and maintain strong working relationships with food suppliers, distributors, and other vendors.
• Coordinate and schedule vendor deliveries to ensure products arrive accurately, on time, and in accordance with quality standards.
• Inspect deliveries for quality, quantity, freshness, and accuracy.
• Monitor food costs, portion control, waste, and product utilization.
• Ensure proper food storage, labeling, rotation, and sanitation procedures are consistently followed.
• Maintain compliance with food safety, health, sanitation, and restaurant operating standards.
• Identify opportunities to improve kitchen efficiency, productivity, and overall guest experience.
• Maintain a clean, organized, safe, and professional kitchen environment.
• Communicate effectively with restaurant management, front-of-house leadership, vendors, and kitchen employees.
• Provide hands-on leadership during busy service periods and assist the team as needed.
• Address employee performance issues professionally and consistently while fostering a positive team culture.
• Ensure kitchen equipment, work areas, and supplies are properly maintained and readily available.
• Monitor daily kitchen needs and anticipate staffing, inventory, and supply requirements.

Qualifications

• Proven experience as a Kitchen Manager, Sous Chef, Executive Sous Chef, Restaurant Manager, or similar leadership position.
• Experience managing a kitchen team within a high-volume restaurant environment.
• Demonstrated ability to manage and schedule a large staff; experience overseeing 20+ employees is strongly preferred.
• Strong knowledge of inventory control, food ordering, vendor management, and delivery coordination.
• Excellent organizational and time-management skills with strong attention to detail.
• Ability to prioritize multiple responsibilities in a fast-paced environment.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of food safety, sanitation, and restaurant operating standards.
• Bilingual English/Spanish strongly preferred.
• Ability to work flexible hours, including evenings, weekends, and holidays as required.

Ideal Candidate Profile

The ideal Kitchen Manager is a hands-on, detail-oriented leader who can effectively manage people, products, vendors, inventory, and daily kitchen operations. This individual should be comfortable leading a large team, managing a diverse menu, controlling costs, coordinating deliveries, and maintaining high standards of food quality and service while creating a positive and accountable kitchen culture.

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