Kitchen Manager: High-Volume BBQ, Growth & Bonus

Jim 'N Nick's Community Bar-B-Q; Columbus (GA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) match

Life insurance

Paid vacation

Family fund

Growth opportunities

Leadership culture

Job summary

Jim 'N Nick's Community Bar-B-Q in Columbus, GA seeks a Kitchen Manager to lead BOH operations across pit, line, prep, and dish.

You will coach staff, manage costs and inventory, build schedules to hit labor goals, and hire for a team that delivers quality, safety, and hospitality. This hands-on role offers a base salary of $65k–$75k, a monthly bonus plan, strong benefits, and growth opportunities.

Qualifications

• 2+ years of kitchen management experience in a high-volume, full-service restaurant.
• Scratch-kitchen experience strongly preferred; scratch-kitchen pride required.
• A teacher and a standard-setter: your kitchen runs your way even when you’re off.
• Disciplined with numbers: food cost, labor, waste, and inventory.
• Calm, clear, and candid when the board is full.
• High school diploma or GED required.

Responsibilities

• Run effective shifts across the whole kitchen: pit, line, prep, and dish.
• Coach and develop assistant managers and team members on food quality, safety, sanitation, and standards.
• Manage BOH budgets, forecasting, inventory, and cost controls, and teach your assistants to do the same.
• Build BOH schedules that hit labor goals without ever shorting the guest.
• Interview and hire to keep the kitchen staffed with people who have real fire.
• Set and communicate goals with the General Manager and Local Owner.
• Keep the kitchen clean, stocked, safe, and ready, because Bar-B-Q is a job that’s never truly finished

Skills

Kitchen management

High-volume ops

Food safety

Budgeting

Leadership

Education

High school diploma or GED

Job description

Jim 'N Nick's Community Bar-B-Q in Columbus, GA seeks a Kitchen Manager to lead BOH operations across pit, line, prep, and dish.

You will coach staff, manage costs and inventory, build schedules to hit labor goals, and hire for a team that delivers quality, safety, and hospitality. This hands-on role offers a base salary of $65k–$75k, a monthly bonus plan, strong benefits, and growth opportunities.