Assistant Kitchen Manager

The Post Oak; Olathe (KS); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

Paid time off

Bonus potential

Job summary

Houlihan’s Restaurant & Bar in the Kansas City metro area is seeking an Assistant Kitchen Manager to support the Executive Chef by guiding daily kitchen operations, supervising staff, and upholding quality and food safety standards during peak service.

You will help manage costs, train team members, oversee inventories, and ensure a Do Whatever It Takes attitude while delivering consistent, guest‑focused dining experiences.

Qualifications

• At least 2 years of kitchen management experience in a full-service, high-volume dining establishment.
• Ability to supervise back-of-house staff, control inventory, and manage food/labor costs.
• Strong communication, leadership, and conflict resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing all back-of-house staff, training, and follow-up.
• Help achieve or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures in line with OSHA regulations.

Skills

Kitchen management

Leadership

Communication

Education

Culinary degree

Job description

Overview

Houlihan’s Restaurant & Bar offers a lively, approachable dining experience rooted in made-from-scratch American cuisine, handcrafted cocktails, and genuine hospitality. With a stylish yet relaxed atmosphere, bold flavors, and a focus on quality ingredients, the concept delivers a consistently enjoyable guest experience. It’s a go-to destination for everyday dining, celebrations, and guests seeking great food, drinks, and connection in a welcoming setting.

As an Assistant Kitchen Manager, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style


• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up


• Achieve or exceed budgeted labor and other cost centers through proper planning and execution


• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Kitchen Management experiencein a full-service, high-volume dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $60,000.00 - USD $70,000.00 /Yr.