Kitchen Manager: Lead High-Volume Kitchen & Bonuses

Jim 'N Nick's; Bluffton (SC); Presencial; USD 60.000 - 80.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Bonus plan

Insurance from Day 1 (medical, dental,

Vision

401(k) with match

Life and disability insurance

Paid vacation

Family Fund support

Growth opportunities

Leadership development

Descripción de la vacante

Jim 'N Nick's Community Bar-B-Q in Bluffton, SC, seeks a Kitchen Manager to own the back-of-house operations. You will run shifts across pit, line, prep, and dish while coaching crew members on quality, safety, and sanitary standards.

You will manage budgets, forecast needs, and control costs, building schedules that meet labor goals and guest expectations. This hands-on role requires leadership and a passion for great barbecue.

Formación

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

Responsabilidades

• 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.

Conocimientos

Kitchen management

Staff coaching

Food safety

Budgeting

Labor control

Educación

High school diploma or GED

Descripción del empleo

Jim 'N Nick's Community Bar-B-Q in Bluffton, SC, seeks a Kitchen Manager to own the back-of-house operations. You will run shifts across pit, line, prep, and dish while coaching crew members on quality, safety, and sanitary standards.

You will manage budgets, forecast needs, and control costs, building schedules that meet labor goals and guest expectations. This hands-on role requires leadership and a passion for great barbecue.