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 kitch