Kitchen Manager

Landry's; Branson (MO); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental, vision, life, disability

401(k)

Paid time off

Monthly bonus potential

Job summary

Joe's Crab Shack in Branson, MO seeks a Kitchen Manager to lead a fast-paced, high-energy kitchen and uphold quality while keeping the team motivated. You will drive guest satisfaction, train staff, and manage costs with a hands-on, leading-by-example style.

Responsibilities include overseeing back-of-house operations, scheduling, inventories, and sanitation to meet safety and quality standards and budgets.

Qualifications

• Minimum 2 years of kitchen management in a full-service, high-volume dining venue.
• Strong leadership, communication, and cost awareness.
• Experience with inventory, scheduling, and back-of-house operations.
• Culinary degree is a plus.

Responsibilities

• Lead the kitchen with a hands-on, lead-by-example management style.
• Oversee back-of-house staff, training, and development.
• Manage labor and food costs through planning and execution.
• Monitor inventories and orders of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Kitchen management

Leadership

Communication

Inventory controls

Cost control

Education

Culinary degree

Job description

Overview

Lead the kitchen. Bring the flavor. Keep the party going.

At Joe's Crab Shack, the kitchen is the heartbeat of the experience—fast-paced, high-energy, and always delivering bold, craveable seafood. We’re looking for a Kitchen Manager who can run a tight ship while keeping the vibe fun, the standards high, and the team motivated. If you thrive under pressure, take pride in quality and consistency, and know how to lead a crew that brings the heat every shift, this is your chance to make waves with Joe’s.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Kitchen Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE