Kitchen Manager

Jim 'N Nick's Community Bar-B-Q; Huntsville (AL); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Kitchen Manager to lead their culinary team. This role involves overseeing kitchen operations, ensuring food quality, and maintaining high service standards. The ideal candidate will have strong leadership skills, a passion for guest service, and the ability to manage budgets effectively. Join a vibrant team where your contributions will enhance the dining experience for guests and support the growth of the restaurant. If you're ready to take on a leadership role in a fast-paced environment, this opportunity is perfect for you.

Qualifications

• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills required.

Responsibilities

• Oversees kitchen operations and ensures food quality and safety standards.
• Communicates effectively with guests and team members.

Skills

Leadership Skills

Guest Service Skills

Inventory Management

Budget Management

Coaching and Training

Education

High School Diploma or GED

Some College Preferred

Job description

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Kitchen Manager / Executive Chefs Needed!

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training, and development for assistant managers and all team members, including food quality, service standards, safety, sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards, and cost controls.
• Responsible for establishing and communicating goals to the General Manager and Local Owner regularly.
• Communicates effectively with guests, team members, management, owners, and vendors.
• Maintains cleanliness of facilities and ensures sufficient supplies for team responsibilities.
• Oversees BOH schedules, staffing levels, labor goals, and guest satisfaction.
• Manages department inventory procedures and coaches assistant managers on weekly inventory processes.
• Effectively manages BOH budgets including forecasting.
• Participates in hiring processes to maintain appropriate staffing levels.
• Ensures all food and service standards are met each shift to provide a great guest experience.
• Follows safety procedures when operating equipment.
• Handles multiple priorities, works under stress, and exercises good judgment.

Experience and Educational Requirements

• High school diploma or GED; some college preferred.
• 3-5 years of high-volume restaurant management experience preferred.
• Strong leadership and motivational skills.
• Ability to attract, develop, and retain top team members.
• Exceptional guest service skills, providing an outstanding dining experience.
• Ability to meet financial goals, focusing on sales growth, guest counts, staffing, and cost management.

Physical and Additional Requirements

Must be able to lift up to 50 lbs, stand for extended periods, and work in a heat-exposed environment. Repetitive use of hands for handling food and equipment, climbing, and bending are required.

The listed duties are not exhaustive; other responsibilities may be assigned as needed.