Chef / Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Alcoa (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading restaurant chain is seeking a Chef / Kitchen Manager to oversee kitchen operations and manage staff in a high-volume environment. The ideal candidate will have strong leadership skills and experience in restaurant management, ensuring excellent guest service and operational efficiency. Responsibilities include staff training, inventory management, and maintaining safety standards.

Qualifications

• 3-5 years of high-volume restaurant management experience preferred.
• Ability to attract, train, develop, and retain top team members.
• Exceptional guest service skills.

Responsibilities

• Run effective shifts in all aspects of the restaurant.
• Provide direction, coaching, training, and development for team members.
• Ensure consistent execution of systems, standards, and cost controls.

Skills

Leadership

Guest Service

Cost Management

Team Development

Education

High school diploma or GED

Some college preferred

Job description

Join to apply for the Chef / Kitchen Manager role at Jim 'N Nick's Community Bar-B-Q

2 weeks ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

Responsibilities

1. Knowledge of all dining room and kitchen systems and operation. Demonstrate the ability to run effective shifts in all aspects of the restaurant.
2. Provide direction, coaching, training, and development for assistant managers and team members, including food quality, service standards, safety, sanitation, and company policies.
3. Ensure consistent execution of systems, standards, and cost controls.
4. Establish and communicate goals regularly with the General Manager and Local Owner.
5. Communicate effectively with guests, team members, management, vendors, and owners.
6. Maintain cleanliness of facilities and ensure sufficient supplies for team members.
7. Oversee BOH schedules, staffing levels, and guest satisfaction.
8. Manage department inventory and coach assistant managers in inventory procedures.
9. Manage BOH budgets, including forecasting.
10. Participate in hiring processes to maintain appropriate staffing levels.
11. Manage team to meet food and service standards and ensure guest satisfaction.
12. Follow safety procedures when operating equipment.
13. Handle multiple priorities, work under stress, and exercise good judgment.

Requirements

• High school diploma or GED; some college preferred.
• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills.
• Ability to attract, train, develop, and retain top team members.
• Exceptional guest service skills.
• Ability to meet financial goals, including sales growth, cost management, and staffing efficiency.

Physical & Additional Requirements

• Ability to lift up to 50 lbs and stand for extended periods.
• Ability to handle heat and operate kitchen equipment safely.
• Dexterity for handling food and dishes.

The listed duties are not exhaustive; other responsibilities may be assigned as needed.