Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Atlanta (GA); On-site; USD 50,000 - 70,000; Full time

Job summary

Jim 'N Nick's Community Bar-B-Q in Atlanta, GA is looking for a Chef/Kitchen Manager who will oversee kitchen operations and ensure an exceptional dining experience. Responsibilities include managing shifts, coaching team members, and maintaining standards in food quality and safety.

The ideal candidate should have 3-5 years of experience in restaurant management, strong leadership abilities, and a focus on guest service. This role requires physical stamina and adaptability to a fast-paced restaurant environment.

Qualifications

• 3-5 years of high-volume restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Strong guest service focus ensuring exceptional dining experiences.

Responsibilities

• Run effective shifts in all aspects of the restaurant.
• Train and develop team members including food quality and service standards.
• Manage safety procedures when operating equipment.

Skills

Leadership skills

Guest service focus

Operational knowledge

Staff training

Education

High school diploma or GED

Some college preferred

Job description

Chef/Kitchen Manager

Location: Tucker, GA.

Responsibilities

• Knowledge of all dining room and kitchen systems and operation; ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Establishes and appropriately communicates goals to the General Manager and Local Owner on a regular basis.
• Communicates effectively with guests, team members, management, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and coaches assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in hiring of all departments to maintain appropriate staffing par levels.
• Manages assistant managers and team members to ensure food and service standards are met each shift and guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Handles multiple priorities, works under stress and exercises good judgment.

Qualifications

• High school diploma or general equivalency diploma (GED); some college preferred.
• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Ability to attract, train, develop and retain the very best team members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, focusing on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements

• Perform duties that require bending, lifting, reaching and turning.
• Transport items and containers (weighing up to 50 lbs.).
• Stand up to 8 hours or longer if needed.
• Sit or stand for extended periods of time and work in a restaurant environment.
• Lift at least 50 pounds.
• Talk and hear; use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel, crouch and climb.
• Climb ladder and step stool.
• Expose to heat.
• Have dexterity required for handling food items and dishes.