Red Oak, TX - Salaried Kitchen Manager

Our Mission & Core Values: 

Each job at B&B Theatres is different and requires varied levels of experience, knowledge, and competency.  Each position, however, contributes to the same goal: creating experiences for our guests that are magical, meaningful, and memorable.  

Whether you are applying for a position as a frontline employee, a manager, a member of the payables team, facilities maintenance, kitchen staff or bartender, your end goal is the same.  

We want all members of our employee family to find joy in their work and have fun as they work together to bring the magic of the movies and incredible entertainment experiences to our guests.  

Your job is to fulfill your delegations as outlined here, sure, but also to embrace and represent our core values: family, fun, innovation, joy, and integrity.  Knowing and living those values will bring professional satisfaction to you and ensure that our guests experience the magic they expect from B&B Theatres.  

Please note: Our theatres are open 365 days a year, and holidays are often our busiest times. While we value family time, flexibility in scheduling is important.  

Job Overview: 

As the Kitchen Manager, you will be the cornerstone of our culinary operations, directly supervising and coordinating the dedicated team responsible for the seamless preparation and delivery of exceptional food. You will play a pivotal role in ensuring the efficiency, quality, and safety of our kitchen, contributing directly to a positive guest experience. Your leadership will guide our kitchen staff in upholding our standards of culinary excellence and maintaining a productive and harmonious work environment.  

Key Responsibilities: 

• Direct and supervise all aspects of food preparation, cooking, and serving operations to ensure efficiency and quality standards are met.  

• Implement and oversee procedures for receiving, logging, and managing all incoming and outgoing food supplies, including invoice processing and conducting regular inventory (weekly or bi-weekly).  

• Establish and maintain proper food storage protocols to ensure freshness, prevent spoilage, and maintain a continuous inventory of all food and kitchen supplies.  

• Proactively communicate any food or supply shortages to the General Manager to facilitate timely replenishment.  

• Implement and monitor quality control measures to guarantee consistent freshness and superior quality of all food items.  

• Ensure that every meal served adheres to established standards of quality, presentation, and portion control.  

• Maintain impeccable cleanliness and organization within all kitchen areas, including food preparation surfaces, refrigeration units, and storage facilities (pantry, walk-in, freezer).  

• Ensure the safe and proper operation of all kitchen equipment, promptly reporting any malfunctions or maintenance needs.  

• Verify that all food is prepared accurately according to standardized recipes and specific instructions.  

• Report on any operational issues, equipment malfunctions, or safety concerns within the kitchen to the General Manager for an appropriate resolution.  

• Provide effective leadership and management to all kitchen staff, fostering a collaborative and productive team environment.  

• Cultivate and maintain a positive and respectful work environment for all kitchen personnel.  

• Act as a professional role model for staff by consistently demonstrating appropriate conduct, appearance, and communication.  

• As needed, perform dishwashing duties and ensure the cleanliness and organization of the dishwashing area.  

• Enforce the use of cut gloves and other necessary safety equipment by all kitchen staff when handling sharp instruments.  

• Uphold and maintain the highest standards of kitchen cleanliness and hygiene in compliance with all food service regulations, striving for "A" level kitchen ratings.  

• Maintain clear and open lines of communication with the Restaurant Director, District Manager, and General Manager regarding kitchen operations and performance.  

• Demonstrate a thorough understanding of food costs and implement strategies to effectively manage and control expenses.  

• Efficiently manage assigned tasks, prioritize responsibilities, and ensure adherence to established time schedules and deadlines.  

• Work collaboratively and professionally with the General Manager and other members of the management team to achieve overall operational goals.  

• Ensure strict adherence to all sanitation regulations and food handling guidelines to maintain a safe and healthy environment.  

• Perform routine and deep cleaning tasks as required to maintain kitchen hygiene.  

• Undertake any other duties and responsibilities as assigned or directed by supervisory personnel. 

General Qualifications: 

• Comprehensive knowledge of food preparation techniques, culinary principles, and kitchen operations.  

• Demonstrated ability to manage and train kitchen staff, fostering a positive and productive team.  

• Strong understanding of inventory management, cost control, and budgeting within a kitchen setting.  

• Familiarity with local and state health and safety regulations related to food service.  

• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.  

• Problem-solving skills and the ability to make sound decisions under pressure.  

• Ability to maintain composure and professionalism in a demanding environment.  

• Basic computer literacy for inventory management, ordering, and communication.  

• A passion for culinary excellence and a commitment to providing exceptional guest experiences.  

• Must be at least 21 years old at the time of hire. 

• If 21 years or older at any bar location, R-Serving is required and must be willing and able to pour at least basic drinks. 

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  

• The employee will be required to stand, walk, sit, use hands to handle or feel, reach with hands and arms, stoop, kneel, or crouch. 

• Frequently move, stock, and transport boxes weighing up to 50 pounds.  

• Mental stamina to handle stressful and busy periods.  

• Ability to work in high-temperature and low-temperature environments, including working around hot fryers, grills, and flattops, and retrieving or storing stock in the freezer.  

• Ability to operate kitchen equipment. 

In accordance with applicable laws, reasonable accommodation may be provided to qualified individuals with disabilities to enable them to perform the essential functions of the position.