Hands-On Kitchen Manager: Line Leader & Growth Path

The Camphouse; The Cotton District (MS); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Quarterly bonus plan

Every Tuesday off

Major holidays off

Weekly payroll

Competitive pay

PTO

Career advancement

Employee discounts

Healthcare coverage coming

Job summary

The Camphouse in Starkville is seeking a hands-on Kitchen Manager to lead our back-of-house operations from the line, owning food ordering, scheduling, and production. This is a working leadership role with direct line cooking and full operational ownership as part of a growing restaurant group.

The role requires strong leadership, clear communication, and a commitment to safety, quality, and efficiency during high-volume periods. Opportunities for growth across locations are available.

Qualifications

• Proven line-cooking experience with supervisory or management background in a fast-paced setting.
• Strong knowledge of food ordering, inventory control, and labor scheduling.
• Ability to maintain high-speed, reliable line performance during peak hours.
• Willingness to obtain ServSafe Manager certification if not currently held.

Responsibilities

• Cook on the line during peak service to set speed and plating standards.
• Lead prep and line readiness for every shift.
• Manage weekly food orders and inventory counts; control waste.
• Build and manage weekly kitchen schedules.
• Train and mentor line cooks to foster a fast, positive BOH culture.
• Maintain health code compliance, sanitation, and equipment care.
• Own back-of-house execution and accountability.

Skills

Line cooking

Supervisory experience

Inventory control

Labor scheduling

Communication

Kitchen leadership

Education

ServSafe Manager certification

Tools

7shifts

Toast

Job description

The Camphouse in Starkville is seeking a hands-on Kitchen Manager to lead our back-of-house operations from the line, owning food ordering, scheduling, and production. This is a working leadership role with direct line cooking and full operational ownership as part of a growing restaurant group.

The role requires strong leadership, clear communication, and a commitment to safety, quality, and efficiency during high-volume periods. Opportunities for growth across locations are available.