Kitchen Manager: Lead High-Volume Ops & Growth

Jim 'N Nick's Community BBQ; Mount Juliet (TN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Kitchen management bonus plan

Medical, Dental, Vision insurance from

401(k) with annual discretionary match

Company-paid life and disability

Paid vacation starting in first year

Bar-B-Q Family Fund support

Real growth opportunities

Job summary

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead all kitchen operations in a high-volume setting. You will supervise pit, line, prep, and dish, coach staff, and ensure food quality and safety standards are met daily.

You will manage BOH budgets, forecast demand, control costs, and train others to do the same. This role emphasizes leadership, teamwork, and maintaining a clean, safe kitchen at all times.

Qualifications

• 2+ years of kitchen management in a high-volume, full-service restaurant.
• Teacher and standard-setter: runs the kitchen even when off.
• Disciplined with numbers: food cost, labor, waste, 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

People leadership

Budgeting

Food safety

Scheduling

Hiring

Communication

Education

High school diploma / GED

Job description

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead all kitchen operations in a high-volume setting. You will supervise pit, line, prep, and dish, coach staff, and ensure food quality and safety standards are met daily.

You will manage BOH budgets, forecast demand, control costs, and train others to do the same. This role emphasizes leadership, teamwork, and maintaining a clean, safe kitchen at all times.