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.