Kitchen Manager

Barrio is currently seeking Kitchen Managers for the Cleveland area locations. 

Barrio offers fresh and inspired homemade food, providing taco enthusiasts and the Cleveland neighborhoods access to a truly unique food experience.

Job purpose:

The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness.

Duties and responsibilities include but are not limited to:

  • Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.

  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

  • Fill in where needed to ensure guest service standards and efficient operations.

  • Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

  • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

  • Attends all scheduled employee meetings and bring suggestions for improvement.

  • Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.

  • Responsible for training kitchen personnel in cleanliness and sanitation practices.

  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.

  • Provide safety training in, machinery operation, lifting and carrying objects and handling hazardous materials and chemicals.

Qualifications:                                                                                                     .

  • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.

  • Strong leadership skills.

  • Possess strong organizational and decision-making skills.

  • Work well in a fast-paced setting.

  • At least 6 months experience in a similar capacity.

  • Must be able to communicate clearly and effectively.

  • Must have exceptional hygiene and grooming habits.

Physical requirements:

  • Ability to work in a standing position for long periods of time.

  • Ability to bend, stoop and reach and lift items weighing up to 50 pounds


Submit a resume today for consideration!

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