Assistant General Manager

City Barbeque; Whitestown (IN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Quarterly bonus

Free BBQ

Discounts

Uniforms and shoes

Vacation pay

401k match

Flexible scheduling

Medical/dental/vision insurance

Job summary

City Barbeque is seeking an Assistant General Manager/Kitchen Manager to oversee daily kitchen operations, manage staff, and ensure top-quality food and guest experience. The role combines leadership, training, and cost-conscious management to uphold our standards.

You will hire, train, and mentor kitchen teammates, maintain staffing levels, and oversee food preparation, safety, and inventory across shifts. Experience with recipe adherence and product rollouts is valued.

Qualifications

• Experience hiring and developing kitchen staff.
• Ability to train and develop teammates.
• Maintain appropriate staffing levels for each shift.
• Use updated recipes and training materials in teammate training.
• Provide clear feedback and conduct performance reviews.
• Lead training on new product rollouts.
• Ensure kitchen standards and line execution meets quality.

Responsibilities

• Oversee kitchen operations and food production.
• Hire and develop kitchen staff.
• Maintain staffing levels per shift.
• Ensure recipes followed and food safety standards.
• Forecast sales and manage product mix and waste.
• Schedule and control labor costs to plan.
• Maintain inventory and processing invoices.

Skills

Staff management

Training teammates

Performance reviews

Scheduling

Food quality control

Leadership

Education

ServSafe certified

Tools

Inventory software

Job description

Come join City Barbeque in serving and creating happiness with America’s best BBQ, while living by 4 core values:

• Safety First
• Treat others with integrity, fairness and respect
• Deliver quality without sacrifice
• Produce profit and cash flow for long‑term value

Benefits

The best BBQ comes with the best benefits :

• Quarterly Bonus Opportunities
• Your favorite BBQ-for free (up to $2,400/year)
• 25% discount when not working
• Free uniforms & free pair of slip resistant shoes
• Vacation pay*
• 401k match up to 4% of salary*
• Flexible scheduling
• Medical, dental & vision insurance after 60 days*
• Benefits available to those who qualify after the preliminary waiting period

ASSISTANT GENERAL MANAGER/KITCHEN MANAGER

Position Overview

The Kitchen Manager’s primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all.

JOB SKILLS AND ACCOUNTABILITIES

• Assists with selecting and hiring kitchen staff
• Trains and develops the best teammates
• Maintains appropriate Kitchen staffing levels for each shift.
• Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training.
• Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds.
• Provides clear feedback through effective praise, coaching and counseling.
• Conducts timely Performance Reviews and assists with wage changes.
• Develops certified trainers in kitchen
• Works with Core Team and Certified Trainers to ensure standards are followed.
• Analyzes current and future staffing needs for appropriate planning.

PRODUCT

• Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc.
• Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
• Maintains Health Department and 3rd party auditor service standards at all times.
• Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance
• Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
• Takes lead on training of all new product rollouts
• Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
• Accountable for the food quality scores in guest feedback survey systems

Profits

• Properly forecasts sales and product mix usage levels.
• Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines.
• Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
• Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations.
• Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory.
• Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges.
• Performs yield testing regularly
• Ensures temperature and quality indicator execution to standard daily
• Maintains kitchen equipment and company assets in good repair.

Essential Physical Requirements

• Stands during the entire shift.
• Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.
• Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
• Servsafe certified

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