Kitchen Manager: Lead Food Quality, Service & BOH Ops

Jim 'N Nick's Community BBQ; Holly Springs (NC); On-site; USD 48,000 - 72,000; Full time

Benefits offered by this job

Competitive pay

Discounted meals

Advancement opportunities

Medical, dental, vision insurance

401K plan

Employer paid life insurance

Vacation for eligible team members

Life Assistance Program

Team Member Assistance Fund

Job summary

DEFCON1MGMT is seeking a Kitchen Manager for Jim 'N Nick's Community BBQ in Holly Springs, NC. The role oversees BOH ops, trains managers, maintains safety and quality standards to deliver an exceptional guest experience. You will handle scheduling, inventory, and budgeting while guiding a high-volume restaurant team.

Requirements include a high school diploma or GED and 3–5 years of restaurant management in a high-volume setting. Opportunity for advancement and competitive pay are offered.

Qualifications

• Three to five years of high volume full-service restaurant management experience.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain top team members.
• Strong guest service focus and dining experience delivery.
• Ability to define, measure and attain financial goals for the restaurant.

Responsibilities

• Provide direction and training for assistant managers and team members on quality, service, safety and policies.
• Oversee BOH schedules, staffing levels and labor goals.
• Manage inventories and coaching for weekly inventory accuracy.
• Forecast and manage BOH budgets and costs.
• Interview and assist in hiring to maintain staffing par levels.
• Ensure guest satisfaction and consistent execution of standards.

Skills

Leadership

Guest service

Staffing

Budget forecasting

Education

High School Diploma or GED

Some College preferred

Job description

DEFCON1MGMT is seeking a Kitchen Manager for Jim 'N Nick's Community BBQ in Holly Springs, NC. The role oversees BOH ops, trains managers, maintains safety and quality standards to deliver an exceptional guest experience. You will handle scheduling, inventory, and budgeting while guiding a high-volume restaurant team.

Requirements include a high school diploma or GED and 3–5 years of restaurant management in a high-volume setting. Opportunity for advancement and competitive pay are offered.