Kitchen Manager

Landry's, Inc.; Sevierville (TN); On-site; USD 65,000 - 83,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Monthly discretionary bonus potential

Job summary

Landry's, Inc. is seeking a motivated Kitchen Manager for Joe’s Crab Shack in Sevierville, TN. You will lead daily kitchen operations, coach culinary team members, and ensure quality, safety, and guest satisfaction in a fast-paced environment.

Candidates should have at least 2 years of culinary management experience in high-volume dining, strong cost-control skills, and a passion for mentoring staff. The role offers training, growth opportunities, and competitive benefits within a dynamic

Qualifications

• Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls.
• Demonstrated ability to lead, motivate, and develop teams with strong communication and coaching skills.
• Excellent organizational and time management skills with attention to detail.
• Proven track record of managing food costs, labor expenses, and inventory controls.
• Knowledge of food safety, sanitation, and regulatory compliance standards.

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences and hospitality.
• Operational Excellence: Support management of labor and operating expenses to meet budget and profitability goals.
• Financial Management: Assist with inventory management, purchasing, ordering, and inventories.
• Quality Management: Ensure consistent execution of food quality and presentation standards.
• Safety & Compliance: Maintain compliance with food safety, sanitation, and workplace safety regulations.
• Culture & Engagement: Foster a positive, collaborative, high‑performing work environment.
• Business Results: Analyze performance metrics and implement action plans to drive results.
• Adaptability & Leadership Presence: Respond to changing business needs with a visible leadership presence.

Skills

Culinary management

Team leadership

Budget awareness

Food safety

Job description

Overview

Lead the Kitchen. Develop Your Team. Grow Your Career.

Joe’s Crab Shack is looking for a motivated, hands‑on Kitchen Manager ready to take the next step in their culinary leadership career. If you thrive in a fast‑paced kitchen, take pride in delivering great food, and enjoy developing people, this is an opportunity to build your leadership skills while being part of a high‑energy restaurant environment. As Kitchen Manager, you’ll play a key role in leading daily kitchen operations while developing a team focused on quality, consistency, safety, and execution. From coaching and mentoring culinary team members to managing kitchen performance, food quality, and operational standards, you’ll have the opportunity to make a meaningful impact on both the team and the guest experience. This is more than your next Kitchen Manager position—it’s an opportunity to strengthen your culinary and leadership expertise, expand your operational knowledge, and prepare for the next chapter of your hospitality career.

We’re looking for a leader who is ready to take ownership, embrace new challenges, and grow alongside a dynamic organization. Lead the kitchen. Build great talent. Deliver great food. Grow your career with Joe’s Crab Shack.

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

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high‑performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications

• Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered.
• Strong understanding of back‑of‑house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict‑resolution skills.
• Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.
• Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.
• Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
• Proven track record of professional growth, stability, and a strong commitment to excellence.
• Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

EOE