Assistant Kitchen Manager

Hi--pointe-Drive--in-2; St. Louis (MO); On-site; USD 42,000 - 56,000; Full time

Job summary

Hi-Pointe Drive-In in St. Louis, MO is seeking an Assistant Kitchen Manager to support the Kitchen Manager in leading a 20–30 person BOH team and ensuring top-notch food quality. You will execute company recipes, manage shifts, and help drive a culture where the team thrives and the burgers shine.

The role emphasizes cost control, labor management, strong safety practices, and daily creation of bold specials while preparing to grow into a Kitchen Manager within 6–12 months.

Qualifications

• Minimum 5 years of restaurant experience.
• 1–3 years in a management or supervisory capacity.
• High school diploma or equivalent required; some college preferred.
• Serv Safe Certification.
• Hepatitis A vaccination record.

Responsibilities

• Hiring, training, and developing the BOH team (20–30 members).
• Flawless shift execution and consistency.
• Work with shift leaders to improve leadership and shifts execution.
• Manage BOH labor costs including weekly scheduling.
• Maintain food cost standards via inventory, ordering, and portion control.
• Create daily specials that reflect Hi’s bold style.
• Maintain strong supplier relationships and customer service.
• Ensure adherence to local/state food safety requirements.
• Streamline kitchen processes to keep fast casual ticket times.
• Foster a positive culture and develop team potential.
• Ensure equipment is safe, serviced, and well-maintained.
• Regularly test products to meet recipe standards.
• Communicate policy changes to BOH staff.

Skills

Team leadership

Food safety knowledge

Hiring & training

Education

High school diploma or equivalent

Job description

Assistant KITCHEN MANAGER

The Assistant Kitchen Manager at Hi-Pointe Drive-In is responsible for assisting in managing the kitchen of one of St. Louis’s best fast casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Assistant Kitchen Manager is responsible for profitability, success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Assistant Kitchen Manager is expected to execute company recipes and food standards and be able to think outside the box with our ‘daily creations’ (check our Instagram @hipointedrivein).The Assistant Kitchen Manager is expected to work flawlessly with the Kitchen Manager to learn and grow into a Kitchen Manager within 6-12 months.

The Assistant Kitchen Manager will help the Kitchen Manager with the below responsibilities:

• Hiring, training, and developing the BOH team which consists of 20-30 team members
• Flawless shift execution
• Working with shift leaders to become better leaders and execute shifts independently
• Managing BOH labor costs which include weekly scheduling for the BOH team
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Creating daily specials that are crazy enough to be considered Hi.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
• Take care of your kitchen, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen.
• Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
• Communicating company messages to BOH staff in order to inform them of any changes to products or policies.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.
• Serving as an ambassador of Hi. And having pride in who we are

Qualifications:

• Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred
• A high school diploma or equivalent is required, some college preferred
• Serv Safe Certification
• Hepatitis A vaccination record