Company Introduction
Catayu Group is a growing, multi-location organization committed to serving the communities in which we operate while creating a workplace where employees feel respected, supported, and connected to the company's mission.
Tapatia Supermarket is an important part of the Catayu Group family of businesses. Our supermarkets serve diverse communities throughout Florida and are powered by employees from different cultures, backgrounds, and experiences.
We believe that our people are at the heart of our success and that a strong workplace culture begins with leadership that listens, communicates, develops employees, and leads by example.
We offer a Mexican and Central American culinary experience across our seven locations in Palm Beach County. We pride ourselves on having a scratch kitchen in each location that serves the community using the freshest ingredients.
Job Overview
The Regional Kitchen Manager is responsible for leading, training, and developing the culinary teams across all Catayu Group kitchens. This position ensures that every kitchen consistently delivers the highest standards of food quality, food safety, operational excellence, and guest satisfaction while building a strong culture of accountability, teamwork, and continuous improvement.
The Regional Kitchen Manager serves as the company's culinary leader and coach, spending significant time in the stores mentoring Kitchen Managers, cooks, and kitchen associates. Success in this role is measured not only by operational performance, but also by the ability to develop people, strengthen leadership within each location, standardize best practices, and create high-performing teams capable of delivering a consistent guest experience across every store.
Working closely with Operations leadership, this position develops training programs, establishes culinary standards, improves kitchen systems, and identifies future leaders while ensuring all kitchens operate efficiently, safely, and profitably.
Bilingual English/Spanish speaking, reading, and writing is preferred.
Key Responsibilities
Leadership & Team Development
- Recruit, mentor, coach, and develop Kitchen Managers and culinary teams across all locations.
- Conduct regular in-store coaching, observation, and performance evaluations.
- Create development goals and individualized improvement plans for Kitchen Managers and high-potential employees.
- Develop future Kitchen Managers through succession planning and cross-training.
- Lead orientation and onboarding for new kitchen leaders and associates.
- Foster a culture of accountability, teamwork, respect, and continuous learning.
- Supervise and coordinate the activities of cooks and other food-preparation workers.
- Ensure kitchen staff follows assigned schedules and completes required work.
Training & Standardization
- Design and implement company-wide culinary training programs.
- Train kitchen staff in food preparation, safe food handling, equipment operation, sanitation, customer service, and company standards.
- Ensure standardized recipes, portion sizes, presentation, preparation methods, and menu execution across all kitchens.
- Conduct regular operational audits, line checks, and follow-up coaching.
- Maintain training manuals, standard operating procedures, and certification records.
- Provide hands-on support during new menu rollouts, operational changes, and store openings.
Culinary Operations
- Oversee daily kitchen operations across all company locations.
- Monitor food quality, freshness, taste, consistency, and presentation.
- Develop recipes and determine appropriate food presentation standards.
- Plan menus and ensure uniform serving sizes and quality of meals.
- Perform line checks, including refrigeration temperatures, food rotation and dating, proper preparation, freshness, and completion of daily specials.
- Create and review weekly employee schedules based on anticipated business volume and operational needs.
- Inspect supplies, equipment, and work areas for cleanliness, functionality, and readiness.
- Ensure all food and beverage equipment remains operational and is regularly cleaned.
- Make decisions regarding the appropriate use of leftover food products within company guidelines.
Food Safety & Compliance
- Ensure compliance with company policies and all federal, state, and local health and sanitation regulations.
- Monitor sanitation practices and enforce kitchen safety standards.
- Monitor HACCP practices, temperature logs, rotation, labeling, storage, and safe food-handling procedures.
- Conduct sanitation inspections and corrective-action follow-up.
- Ensure kitchen equipment is maintained, cleaned, and operating properly.
Financial & Inventory Performance
- Manage food cost, labor cost, and controllable kitchen expenses.
- Negotiate bulk pricing with vendors.
- Monitor inventory control and purchasing practices to ensure necessary products are available while minimizing excess and waste.
- Reduce food waste and improve kitchen profitability.
- Analyze kitchen performance metrics and implement improvement plans.
- Apply sound cost-accounting, recordkeeping, budgeting, and purchasing practices.
Qualifications
- Minimum of 3-5 years of kitchen management, regional kitchen management, culinary supervision, food production, or comparable multi-unit food-service experience.
- Experience overseeing, training, and supporting multiple kitchen locations, including locations in Palm Beach County and Broward County.
- Proven experience supervising, coaching, and directing kitchen staff in fast-paced environments.
- Strong knowledge of food production, food safety, sanitation, proper food handling, and kitchen equipment procedures.
- Excellent understanding of cooking methods, ingredients, recipes, portioning, equipment, and kitchen workflows.
- Working knowledge of inventory management, cost control, recordkeeping, budget planning, purchasing procedures, and kitchen management systems.
- Ability to coordinate multiple responsibilities, including training, recruiting, hiring, preparation support, local purchasing, scheduling, and performance management.
- Strong leadership, communication, organization, and problem-solving skills.
- Ability to travel regularly between company locations and provide hands-on support in each kitchen.
- Spanish language skills are required or strongly preferred based on operational needs.
Physical Requirements
- Must be able to bend, kneel, stoop, reach, and squat frequently to receive and store stock, supplies, and equipment, and to work on the line during service periods.
- Must be able to stand continuously and maintain well-paced mobility for periods of up to eight hours.
- Must be able to taste and distinguish flavors, spices, temperatures, textures, mouthfeel, smells, odors, and intensity levels for food and beverage products.
- Must be able to work in environments subject to extreme cold, heat above 100 degrees, loud restaurant equipment and machinery, fumes, odors, dust, and smoke.
- Must be able to safely perform hands-on kitchen work and travel between store locations as required.
Catayu Group is a growing, multi-location organization committed to serving our communities and creating a workplace where employees feel respected, supported, and valued.
Tapatia Supermarket is part of the Catayu Group family of businesses, serving diverse communities throughout Florida. Our employees come from different cultures, backgrounds, and experiences, and we believe our people are at the heart of our success.
As we continue to grow, we are committed to building a culture of respect, teamwork, accountability, communication, and opportunity across all our locations.
