Kitchen Manager

Joe's Crab Shack; Branson (MO); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

Life & disability insurance

401(k)

Paid time off

Bonus potential

Job summary

Joe's Crab Shack is seeking a Kitchen Manager to lead a fast-paced, high-volume kitchen while keeping standards high and the team motivated.

You will work closely with the Executive Chef, oversee back-of-house operations, control labor and costs, manage inventories and ordering, and enforce sanitation protocols. A culinary program credential is a plus, with strong leadership and communication required to keep guest satisfaction at the forefront.

Qualifications

• At least 2 years of Kitchen Management in a full-service, high-volume kitchen.
• Back-of-house supervision, inventory controls, and cost management are essential.
• Strong communication, leadership, and conflict-resolution skills required.

Responsibilities

• Lead the kitchen with a hands-on management style and set the example.
• Assist the Executive Chef in managing back-of-house staff and training.
• Help achieve budgeted labor and cost targets through planning and execution.
• Oversee inventories, ordering of food and supplies, and ensure sanitation and OSHA adherence.

Skills

Kitchen management

Team leadership

Communication

Conflict resolution

Attention to detail

Stable work history

Education

Culinary program graduate

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

• Ensures excellence 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

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

EOE