Kitchen Manager: Lead High-Energy Team & Growth

Jim 'N Nick's Community BBQ; Rome (GA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Kitchen bonus plan

Health insurance

401(k) match

Life & disability insurance

Paid vacation

Growth opportunities

Leadership development

Job summary

Jim 'N Nick's Community Bar-B-Q in Rome, GA, is seeking a hands-on Kitchen Manager to lead a high-volume operation. You’ll run shifts across pit, line, prep, and dish, coach the team, and ensure food quality, safety, and standards.

You’ll manage BOH budgets, forecasts, and inventories, create labor schedules, and hire staff to keep the kitchen staffed with people who have real fire. The role requires strong numbers discipline and the ability to set a rhythm when the board is full.

Qualifications

• 2+ years of kitchen management experience in a high-volume, full-service restaurant.
• Teacher and 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

Team leadership

Cost control

Forecasting

Training

Communication

Education

High school diploma or GED

Job description

Jim 'N Nick's Community Bar-B-Q in Rome, GA, is seeking a hands-on Kitchen Manager to lead a high-volume operation. You’ll run shifts across pit, line, prep, and dish, coach the team, and ensure food quality, safety, and standards.

You’ll manage BOH budgets, forecasts, and inventories, create labor schedules, and hire staff to keep the kitchen staffed with people who have real fire. The role requires strong numbers discipline and the ability to set a rhythm when the board is full.