Chef / Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Auburn (AL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading restaurant is seeking a Chef/Kitchen Manager to oversee kitchen operations, maintain high standards of food quality and guest service, and manage staff effectively. The ideal candidate will have strong leadership skills and experience in high-volume restaurant management. Responsibilities include managing budgets, inventory, and ensuring a great guest experience. This role requires physical stamina and the ability to work in a fast-paced environment.

Qualifications

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

Responsibilities

• Run effective shifts and ensure food quality and service standards.
• Manage BOH budgets and oversee inventory procedures.
• Communicate effectively with guests and team members.

Skills

Leadership

Guest Service

Communication

Education

High school diploma or GED

Some college preferred

Job description

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Restaurant Chef/Kitchen Manager

• Knowledge of all dining room and kitchen systems and operations. Must demonstrate the 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, sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards, and cost controls.
• Responsible for establishing and communicating goals to the General Manager and Local Owner regularly.
• Communicates effectively with guests, team members, management, local owner, Station 5 team, and vendors.
• Maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members.
• Oversees BOH schedules, staffing levels, labor goals, and guest satisfaction.
• Oversees inventory procedures and coaches assistant managers to complete weekly inventory.
• Manages BOH budgets, including forecasting.
• Participates in hiring all departments to maintain staffing levels.
• Manages team to meet food and service standards, ensuring a great guest experience.
• Follows safety procedures when operating equipment.
• Handles multiple priorities, works under stress, and exercises good judgment.

Experience and Educational Requirements

• High school diploma or GED; some college preferred.
• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills required.
• Ability to attract, train, and retain top team members.
• Exceptional guest service skills to provide an outstanding dining experience.
• Ability to set, measure, and achieve financial goals, including sales growth, guest counts, staffing, costs, and labor management.

Physical Requirements

Must be able to bend, lift (up to 50 lbs.), reach, stand for extended periods, and operate kitchen and office equipment.

Additional Requirements

• Ability to work in a restaurant environment, lift at least 50 pounds, and perform physical tasks like climbing and reaching.
• Exposure to heat and dexterity for handling food and dishes.

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