Executive Kitchen Manager

BBQ Holdings, Inc.; Fort Wayne (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

BBQ Holdings, Inc. seeks a Kitchen Manager to oversee the restaurant kitchen operations, ensuring smooth processes, safety compliance, and efficient team management. The role emphasizes supervision, scheduling, inventory, and cost reporting to maintain high standards.

The candidate should have strong leadership, food safety knowledge, and ability to train staff across stations. A focus on efficiency and adherence to health codes is essential.

Qualifications

• High school diploma or equivalent preferred.
• Associate degree in hospitality related field or equivalent preferred.
• A valid driver’s license is required.
• NRA ServSafe Food and Alcohol certifications preferred.

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

Skills

People management

Communication

Detail oriented

Brand passion

Teaching others

Time management

Organizational skills

Flexibility

Schedule management

Labor laws knowledge

Food safety knowledge

Education

High school diploma or equivalent

Associate degree in hospitality related field or equivalent

Valid driver's license

NRA ServSafe Food and Alcohol certifications preferred

Job description

BBQ Holdings, Inc. seeks a Kitchen Manager to oversee the restaurant kitchen operations, ensuring smooth processes, safety compliance, and efficient team management. The role emphasizes supervision, scheduling, inventory, and cost reporting to maintain high standards.

The candidate should have strong leadership, food safety knowledge, and ability to train staff across stations. A focus on efficiency and adherence to health codes is essential.