Back-of-House Leader: Elevate Kitchen Ops & Team

Demos' Restaurants; Murfreesboro (TN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Management training program

Medical insurance

Prescription insurance

Dental insurance

Vision insurance

Life insurance

Long-term disability insurance

Retirement with company match

Generous paid time off

Holidays closed

Chaplains program

Job summary

Demos’ Restaurant in Murfreesboro, TN is seeking a Kitchen Manager to lead daily back-of-house operations, develop staff, and uphold quality and safety standards. You will work with the General Manager and leadership to drive results.

The role emphasizes leadership, training, cost control, and organizing workflow to deliver excellent service. Experience in high-volume restaurants is preferred; open availability is required.

Qualifications

• Strong leadership and people skills.
• Excellent communication, organization, and problem-solving abilities.
• Genuine desire to serve others.
• Ability to coach employees and hold them accountable.
• Open availability, including days, evenings, weekends, and some holidays.

Responsibilities

• Uphold and exemplify Demos’ purpose statement and values.
• Support the Kitchen Manager and General Manager in leading daily back-of-house operations.
• Open and close the kitchen according to procedures.
• Maintain high standards for food quality, consistency, portions, and ticket times.
• Ensure recipes and food-handling standards are followed.
• Train, coach, and develop back-of-house staff.
• Monitor staffing and deploy as needed across shifts.
• Coordinate with front-of-house management to ensure timely service.
• Control food, labor, and operating costs.
• Maintain an organized, clean, and professional kitchen.
• Enforce food-safety, sanitation, and workplace-safety procedures.

Skills

Leadership

Communication

Problem-solving

Coaching

Work ethic

Service mindset

Availability

Job description

Demos’ Restaurant in Murfreesboro, TN is seeking a Kitchen Manager to lead daily back-of-house operations, develop staff, and uphold quality and safety standards. You will work with the General Manager and leadership to drive results.

The role emphasizes leadership, training, cost control, and organizing workflow to deliver excellent service. Experience in high-volume restaurants is preferred; open availability is required.