Assistant Kitchen Manager

Landry's; Overland Park (KS); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Discretionary bonus potential

Job summary

Houlihan’s Restaurant & Bar in Overland Park, KS, is seeking an Assistant Kitchen Manager to support the Executive Chef by leading kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

You will play a key role in menu execution, training, inventory management, and maintaining high culinary standards while driving guest satisfaction and a team-focused work environment.

Qualifications

• At least 2 years of kitchen management in a full-service, high-volume setting.
• Strong back-of-house oversight, inventory controls, and cost awareness.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history; culinary program degree is a plus.

Responsibilities

• Lead by example to ensure guest satisfaction with a hands-on management style.
• Assist the Exec Chef in managing back-of-house staff with training and follow-up.
• Meet or beat budgeted labor and cost targets through planning and execution.
• Oversee inventories, ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Food safety knowledge

Job description

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.

Overview

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

• Ensures excellence 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $65,000.00 - USD $72,000.00 /Hr.