Job Description
Job Description
Description : WHY JOIN SMOTHERED?
We’re looking for a Culinary Manager who is passionate about leading a high-performing kitchen team while delivering consistently excellent food. Smothered isn’t just a place to cook – it’s a place to create, innovate, and bring people together through exceptional breakfast and brunch dining experiences, with a team who thrive on serving up bold flavors, scratch-made dishes, and great drinks and service. Our culture is built on creativity, passion, and a commitment to hospitality. If you thrive in a fast-paced environment, where mornings are the most exciting part of the day, and are committed to operational excellence, we want to hear from you!
Kitchen Leadership & Team Development
- Lead, train, and mentor the back-of-house (BOH) team, fostering a culture of accountability, teamwork, and hospitality.
- Ensure staffing levels and schedules align with business needs while maintaining labor cost targets.
- Support recruiting, hiring, and onboarding of culinary team members.
Culinary Execution & Quality Assurance
Maintain high culinary standards, ensuring consistency, quality, and presentation in every dish.Uphold food safety, sanitation, and cleanliness standards (NM Food Code & ServSafe guidelines).Develop and refine recipes, batch prep procedures, and cooking techniques to maximize efficiency.Monitor guest feedback and implement improvements to enhance the dining experience.Operational & Financial Performance
Manage food costs, inventory, and ordering to optimize efficiency and minimize waste.Work closely with vendors to ensure proper product availability and cost-effective purchasing.Maintain equipment and kitchen organization to ensure seamless operations.Collaborate with the General Manager and front-of-house (FOH) leadership to ensure smooth service flow.Requirements :
What We’re Looking For :
A hands-on, lead-by-example culinary professional with a passion for hospitality.At least 2 years of kitchen leadership experience, preferably in a high-volume brunch, breakfast, or full-service restaurant. with at least one (1) year in a supervisory role.Culinary degree or equivalent work experience preferred.Proficiency in breakfast cooking / scratch cooking techniques, breakfast / brunch execution including egg preparation (scrambling, poaching, omelets, and Benedicts), batter consistency, and quick plating.Experience with inventory management, food costing, and ordering.Proven ability to train, mentor, and develop a BOH team.A positive, problem-solving mindset with the ability to adapt and thrive under pressure.Strong understanding of food safety and sanitation practices (ServSafe certification preferred). ServSafe Manager Certification required or ability to obtain within 30 days of hire.Ability to work early mornings, weekends, and holidays as needed. Early Morning Availability Required – applicants must be able to work early morning shifts to support the restaurant's opening hours of 7 a.m. and ensure a seamless start to our breakfast and brunch service.Required Knowledge, Skills & Abilities :
Strong culinary skills, including cooking techniques, recipe execution, and plating standards.Ability to prioritize tasks and manage time effectively in a fast-paced environment.Strong communication and leadership skills to motivate and manage a diverse team.Proficiency in kitchen technology, POS systems (Toast preferred), and inventory software.Knowledge of cost control principles, labor management, and operational efficiency.
