Kitchen Manager: Lead Growth in High-Volume BBQ

Jim 'N Nick's BBQ Restaurant; Franklin (TN); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Base salary $65k–$75k

Monthly bonus plan

Insurance: health/dental/vision

401(k) with match

Life & disability insurance

Paid vacation

Family Fund support

Growth opportunities

Leadership development

Job summary

Jim 'N Nick's BBQ Restaurant in Franklin, TN is seeking an experienced Kitchen Manager to lead a fast-paced, scratch-oriented kitchen. You will oversee pit, line, prep, and dish, while coaching staff on quality, safety, and standards, and driving food-cost controls.

You will manage budgets, forecast needs, schedule shifts to meet labor goals, and hire top talent to sustain a busy service. A strong leadership presence and hands-on approach are essential.

Qualifications

• 2+ years of kitchen management in a high-volume, full-service restaurant.
• Scratch-kitchen experience strongly preferred; scratch-kitchen pride required.
• Teacher and a standard-setter: your kitchen runs your way even when you're off.

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.

Skills

Kitchen management

High-volume service

Leadership

Cost control

Education

High school diploma or GED

Job description

Jim 'N Nick's BBQ Restaurant in Franklin, TN is seeking an experienced Kitchen Manager to lead a fast-paced, scratch-oriented kitchen. You will oversee pit, line, prep, and dish, while coaching staff on quality, safety, and standards, and driving food-cost controls.

You will manage budgets, forecast needs, schedule shifts to meet labor goals, and hire top talent to sustain a busy service. A strong leadership presence and hands-on approach are essential.