About The Role

Starting Pay: $80,000

Oversees daily back‑of‑house operations across Roxy’s, Brew Brothers, Dash, and TaCo Cantina, ensuring consistent food quality, efficient production, event coordination, and adherence to company standards. Provides leadership to culinary teams, manages inventory and cost controls, maintains sanitation and safety compliance, and supports seamless coordination with front‑of‑house partners to deliver exceptional guest experiences.

Provide leadership and oversight for all BOH operations across multiple outlets, ensuring consistency in standards, service, and execution
Direct daily kitchen operations including prep, production, line execution, and service flow
Ensure adherence to standardized recipes, portioning, presentation, and brand standards
Monitor food quality, presentation, and timeliness of service to ensure guest satisfaction
Partner with Executive Chef and Food & Beverage leadership to develop and implement operational strategies that enhance efficiency, profitability, and guest satisfaction
Monitor and control food and labor costs and conduct regular analysis of financial performance
Oversee inventory management, ordering, vendor relations, and supply chain accuracy
Enforce compliance with health, safety, and sanitation regulations
Support, train, and mentor culinary staff and promote continuous learning and professional growth
Recruit, train, and mentor BOH team members including cooks, stewards, and kitchen support staff
Act as a working manager by assisting cooks and team members during peak service times or staffing shortages
Maintain a strong presence in all kitchens to ensure operational readiness and proactively address issues
Collaborate cross‑functionally with FOH, HR, and Finance to deliver seamless service and uphold company objectives
Perform additional duties or special assignments as required.
Five or more years of progressive culinary management experience in a multi‑outlet, high‑volume environment
Proven success managing diverse dining operations ranging from grab‑and‑go to fine dining
Expertise in food costing, inventory control, and financial analysis
Strong leadership skills with the ability to coach, mentor, and motivate teams
Exceptional organizational and communication skills with the ability to collaborate across departments
ServSafe Manager Certification or equivalent required with additional culinary certifications preferred

Additional Requirements

Ability to work a flexible schedule including nights, weekends, and holidays
Ability to stand, walk, bend, stoop, kneel, reach, and work in a fast‑paced kitchen environment for extended periods
Ability to lift, push, and pull up to 50 pounds
Ability to work in hot, humid, or cold environments including walk‑in refrigerators and freezers
Ability to safely handle sharp objects, hot pans, and cleaning chemicals