Kitchen Manager

Responsibilities

• Oversee kitchen operations at assigned location
• Ensure consistency with group-wide recipes and standards
• Manage scheduling, food cost tracking, and waste reduction
• Train new kitchen staff on group standards
• Handle supplier coordination for the location
• Report to Corporate Executive Chef on performance metrics

Requirements

• 3–5 years kitchen experience including supervisory role
• Systems and administrative thinking — cost tracking, scheduling
• Ability to maintain consistency across high volume
• Team management skills

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Monthly operational bonus
• Internal promotion opportunities across group locations

Work environment

Multi-location restaurant group — consistent systems, large team. Higher volume than standalone restaurant. CDMX commuters — locations spread across the city.

About the role

Operational focus. Growth through the group structure. If you like building and managing teams more than cooking creatively, this is your path.