Chef / Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Huntsville (AL); On-site; USD 65,000 - 75,000; Full time

Job summary

A well-known BBQ restaurant in Huntsville is seeking a Kitchen Manager to ensure food quality and guest satisfaction. Responsibilities include managing BOH operations, training staff, and maintaining safety and cleanliness standards. The ideal candidate has 3-5 years of high volume restaurant management experience, strong leadership skills, and a focus on exceptional service. Compensation is competitive, with total earnings ranging from $65,000 to $75,000 annually.

Qualifications

• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Ability to define, measure and attain financial goals for the restaurant.

Responsibilities

• Provide direction, coaching, training and development for assistant managers.
• Oversee BOH schedules to maintain staffing levels and labor goals.
• Effectively manage BOH budgets including forecasting.

Skills

Leadership

Guest service focus

Staff training and development

Education

High school diploma or GED

Some college preferred

Job description

2 days ago Be among the first 25 applicants

Direct message the job poster from Jim 'N Nick's Community Bar-B-Q

Talent Acquisition PartnerJim ‘N Nick’s Community Bar-B-Q | Recruitment, Talent Management

Total compensation from $65-75k!

100% SCRATCH. FORGED IN FIRE!!

Position Overview

The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results.

Essential Functions

• Knowledge of all dining room and kitchen systems and operation. 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 and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, 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, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience and Educational Requirements

• 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.
• Must be able 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, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include:

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

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