Kitchen Manager

Required Years of Experience

2 years

Job Details POSITION SUMMARY: The Kitchen Manager is responsible for overseeing all Back of House operations to ensure efficient food production, quality control, cost management, and team leadership in a high-volume casual dining environment. This role focuses on execution, systems, food safety, labor management, and team development to drive operational excellence. The Kitchen Manager actively leads by example, inspires, and teaches skills that will elevate the guest experience, their teams, their restaurant, and ultimately Mixteca as a company.

The Kitchen Manager will also need to build and grow a strong team. They will be responsible for sourcing, interviewing, onboarding, training hourly team members, and growing great talent from within.

ESSENTIAL DUTIES & RESPONSIBILITIES:

The essential functions include, but are not limited to the following and may change or be adjusted at any time:

Leadership & Management:

• Lead the restaurant by role modeling the highest level of culinary standards
• Participate and partner with the GM & Culinary Director in weekly meetings
• Work with the Culinary Director to tackle and improve on the Culinary Operations agenda pertaining to the restaurants needs
• Works closely with front-of-house leadership to ensure smooth daily operations
• Suggest proper staffing levels to GM to address needs of the business

Kitchen Operations & Execution:

• Possess a maniacal and uncompromising approach to food production and food quality standards
• Properly execute the daily kitchen operational systems
• Monitor ticket times and kitchen workflow to maintain speed of service standards.
• Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers
• Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection
• Order and receive products in correct unit count and condition by following receiving guidelines. Work to help foster a professional relationship with approved vendors and any issues that arise
• Assist Culinary Director with properly executing menu rollouts for a successful implementation
• Have a good understanding of the restaurants R&M needs and be able to communicate effectively to the Culinary Director, GM, & DO to keep all restaurant equipment in satisfactory, working condition.

Team Leadership:

• Retain talent by inspiring, teaching, and embracing a culture of development
• Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development
• Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions
• Properly communicate and create an environment where new company initiatives are supported and embraced by the staff

Additional Skills and Responsibilities:

• Exude excellence in Hospitality both for internal and external guests
• Excellent time management, organizational, and problem-solving skills
• Ability to adapt and lead change
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation
• Passion for exceptional hospitality and food
• Ability to thrive in a fast-paced, entrepreneurial environment
• Perform daily line check before service
• Maintain an understanding of the daily schedule for BOH employees at all times including in times and breaks of all BOH staff

Qualifications:

• Minimum 1-3 years experience running a high volume, scratch-kitchen restaurant
• Strong understanding of food cost, labor management, and kitchen systems.
• Experience supervising and developing hourly kitchen employees.
• High volume experience a plus
• Ability to work nights, weekends, and peak business periods.
• Philadelphia Food Protection Certification

Physical Requirements and Working Environment:

• May be required to lift, carry, push, or pull heavy objects up to 50 lbs
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers
• Sometimes wear protective and safety attire, such as gloves
• May work near contaminants and hazardous equipment

About Mixteca Philly:
Mixteca Philly is an agave-focused bar inspired by the vibrant culture and flavors of Puebla, Mexico, brought to life with the energy of Philadelphias dynamic dining scene. From Jeff Bell and the team behind Please Dont Tell (PDT), the concept blends deep-rooted tradition with modern cocktail craftsmanship.
The menu celebrates the rich agave heritage of Mexicos Mixteca region, featuring thoughtfully crafted margaritas, micheladas, and a curated selection of mezcal and tequila. Each drink reflects a balance of authenticity and innovation, highlighting bold flavors, seasonal ingredients, and a sense of place.
Following the lead of its flagship location in New York City, Mixteca Philly invites guests to experience the spirit of Puebla where culture, community, and craft come together to connect and inspire.

Mixteca provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Compensation Details

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Required Skills

Team Development

Culinary Expertise

Effective Communication

Conflict Resolution

Training and Development

Vendor Relationship Management

Attention to Detail

Customer Service Orientation

Crisis Management

Mentorship

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