Internal Bookkeeper (Restaurant Group) – Part Time

SMOKIN JACK BBQ LLC; Milwaukee (WI); Presencial; USD 55.000 - 85.000; Jornada completa

Descripción de la vacante

Smokin' Jack's BBQ & Serata in Milwaukee, WI is seeking an experienced Kitchen Manager / Sous Chef to oversee operations, lead culinary teams, and uphold high food quality across two concepts. This hands-on leadership role works directly with ownership to drive growth and profitability.

The ideal candidate will manage food costs, labor, inventory, scheduling, and team development, while maintaining food safety and exceptional service during busy periods.

Formación

• 3-5 years of professional kitchen experience.
• Leadership and communication skills.
• Experience managing kitchen employees and schedules.
• Knowledge of food costs, inventory, and ordering.
• Ability to work in a fast-paced restaurant environment.
• ServSafe certification preferred.

Responsabilidades

• Oversee daily kitchen operations at both restaurant concepts.
• Lead, train, and supervise kitchen employees.
• Create prep lists and assign daily responsibilities.
• Manage kitchen schedules and staffing levels.
• Maintain organization, cleanliness, and accountability.
• Ensure smooth and efficient kitchen operations.
• Lead by example and maintain a professional work environment.
• Oversee brisket, ribs, pulled pork, chicken, and BBQ production.
• Manage smoking schedules and daily meat preparation.
• Monitor meat yields, portioning, and product consistency.
• Maintain proper smoker operation and equipment.
• Control production levels to minimize waste.
• Maintain elevated food quality and presentation standards.
• Oversee line preparation, plating, and execution.
• Ensure recipes and menu specifications are followed.

Conocimientos

Leadership

Communication

Food cost management

Inventory management

Scheduling

ServSafe

Descripción del empleo

Smokin' Jack's BBQ & Serata | Milwaukee, WI

Smokin' Jack's BBQ and Serata are looking for an experienced, hands-on Kitchen Manager / Sous Chef to oversee kitchen operations, lead culinary teams, maintain food quality, and support the continued growth of both restaurant concepts.

This is a hands-on leadership position working directly with ownership and management. The ideal candidate understands both kitchen execution and the business side of restaurant operations, including food costs, labor, inventory, scheduling, and team development.

Position

Full-Time - Kitchen Manager / Sous Chef

Multi-Concept Restaurant Operations
Smokin' Jack's BBQ & Serata

What You'll Do

Kitchen Management & Leadership

• Oversee daily kitchen operations at both restaurant concepts.
• Lead, train, and supervise kitchen employees.
• Create prep lists and assign daily responsibilities.
• Manage kitchen schedules and staffing levels.
• Maintain organization, cleanliness, and accountability.
• Ensure smooth and efficient kitchen operations.
• Lead by example and maintain a professional work environment.

Food Quality & Production

• Maintain consistent food quality, portion sizes, recipes, and presentation.
• Oversee daily food preparation and production.
• Monitor ticket times and kitchen performance.
• Ensure all menu items meet established standards.
• Assist with menu development, specials, and seasonal offerings.

Smokin' Jack's BBQ Operations

• Oversee brisket, ribs, pulled pork, chicken, and BBQ production.
• Manage smoking schedules and daily meat preparation.
• Monitor meat yields, portioning, and product consistency.
• Maintain proper smoker operation and equipment.
• Control production levels to minimize waste.

Serata Kitchen Operations

• Maintain elevated food quality and presentation standards.
• Oversee line preparation, plating, and execution.
• Ensure recipes and menu specifications are followed.
• Maintain efficient kitchen operations during busy services.
• Support menu development and culinary improvements.

Food Cost & Inventory

• Manage inventory and product ordering.
• Monitor food costs, portion control, and waste.
• Maintain accurate inventory counts and par levels.
• Review invoices and product pricing.
• Track food usage and identify unnecessary expenses.
• Help maintain established food cost targets.

Labor & Scheduling

• Build and manage kitchen staff schedules.
• Monitor labor costs and staffing efficiency.
• Track projected payroll expenses.
• Control overtime and unnecessary labor.
• Ensure proper staffing for daily operations and special events.

Cleaning & Food Safety

• Maintain health department and ServSafe standards.
• Ensure proper food storage, labeling, and temperature logs.
• Maintain clean walk-ins, freezers, and kitchen areas.
• Establish daily and weekly cleaning procedures.
• Ensure equipment is properly maintained.

Requirements

• 3-5 years of professional kitchen experience.
• Previous Kitchen Manager, Sous Chef, or leadership experience preferred.
• Strong leadership and communication skills.
• Experience managing kitchen employees and schedules.
• Knowledge of food costs, inventory, and ordering.
• Ability to work in a fast-paced restaurant environment.
• Strong organizational and problem-solving skills.
• Flexible availability, including evenings and weekends.
• ServSafe certification preferred.

Preferred Experience

• BBQ, smoking, and meat preparation.
• Full-service restaurant operations.
• Elevated dining and menu execution.
• Multi-location restaurant management.
• Food cost and labor cost management.
• Inventory systems and vendor ordering.
• Catering and high-volume production.

Performance Expectations

• Consistent food quality across both restaurants.
• Effective food and labor cost management.
• Proper inventory and waste control.
• Strong kitchen organization and cleanliness.
• Efficient ticket times and service execution.
• Employee development and team accountability.
• Overall kitchen profitability and performance.

Ideal Candidate

Someone who takes pride in running an organized, efficient, and professional kitchen. A strong leader who can manage two different restaurant concepts, develop a dependable team, maintain exceptional food standards, and understand the importance of controlling costs and protecting profitability.

We are looking for someone who wants to grow with the business, take ownership of kitchen operations, and help build strong, consistent restaurant teams.