Kitchen Manager: Lead High-Volume Ops & Growth

Ultipro; Hendersonville (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Kitchen Management Bonus Plan

Insurance from Day 1

401(k) with company match

Life and Disability Insurance

Paid Vacation

Bar-B-Q Family Fund

Growth Opportunities

Leadership Development

Job summary

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead high-energy kitchen teams in a fast-paced, full-service setting. You will oversee shifts across pit, line, prep and dish, while driving safety, quality, and standards.

This is a role for a proven leader who can manage costs and schedule staff to meet guest demand. You will coach and develop managers and line cooks, ensure food safety, and create schedules that balance labor with guest flow.

Qualifications

• 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

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

Leadership

Budgeting

Calm communication

Education

High School diploma or GED

Job description

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead high-energy kitchen teams in a fast-paced, full-service setting. You will oversee shifts across pit, line, prep and dish, while driving safety, quality, and standards.

This is a role for a proven leader who can manage costs and schedule staff to meet guest demand. You will coach and develop managers and line cooks, ensure food safety, and create schedules that balance labor with guest flow.