Kitchen Manager - Salas Urban Cantina

About Company:

Founded in 2018 and headquartered in Oklahoma City, Quail Springs Culinary (QSC) includes 5 restaurant concepts that operate in 9 states with a total of 78 company owned and franchised locations.

QSC invests in concepts that have craveable food, strong leadership, and are ready for growth.  Each QSC business has its own unique culture and set of values that allow them to be successful in their respective markets.

About the Role:

The Kitchen Manager at Salas Urban Cantina is responsible for overseeing all kitchen operations to ensure the highest standards of food quality, safety, and efficiency. This role involves managing kitchen staff, coordinating food preparation, and maintaining inventory to meet the demands of a busy urban dining environment. The Kitchen Manager will implement and uphold health and safety regulations, ensuring compliance with all local and federal guidelines. They will also collaborate closely with front-of-house management to deliver a seamless dining experience that reflects the brand’s commitment to excellence. Ultimately, this position is pivotal in driving operational success, fostering a positive team environment, and enhancing customer satisfaction through exceptional culinary execution.

Minimum Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role in a fast-paced restaurant environment.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Excellent leadership and team management skills with the ability to motivate and develop staff.
• Ability to manage inventory, control costs, and work within budget constraints.
• Effective communication skills and the ability to work collaboratively with diverse teams.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience working in urban or high-volume dining establishments.
• Familiarity with menu development and recipe costing.
• Certification in ServSafe or equivalent food safety training.
• Proficiency with kitchen management software and inventory systems.

Responsibilities:

• Supervise and coordinate daily kitchen activities, including food preparation, cooking, and plating to ensure timely and high-quality service.
• Manage, train, and mentor kitchen staff to maintain productivity, morale, and adherence to food safety standards.
• Monitor inventory levels, order supplies, and control food costs to optimize budget and reduce waste.
• Ensure compliance with health, safety, and sanitation regulations, conducting regular inspections and staff training.
• Collaborate with management and front-of-house teams to plan menus, specials, and accommodate customer dietary needs or preferences.

Skills:

The Kitchen Manager utilizes leadership skills daily to guide and inspire the kitchen team, ensuring smooth operations and high morale. Strong organizational skills are essential for managing inventory, scheduling staff, and maintaining compliance with health regulations. Communication skills facilitate effective collaboration with both kitchen and front-of-house staff, enabling a cohesive dining experience. Problem-solving abilities are frequently applied to address operational challenges, such as supply shortages or staffing issues, promptly and efficiently. Additionally, culinary knowledge and attention to detail ensure that food quality and presentation consistently meet the restaurant’s standards.