Kitchen Manager & Ops Leader – Craft BBQ & Team Growth

Citybbq; Carmel (IN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Quarterly Bonus Opportunities

Free BBQ up to $2,400/year

25% discount when not working

Free uniforms & slip resistant shoes

Vacation pay

401k match up to 4%

Flexible scheduling

Medical, dental & vision insurance

Job summary

City Barbeque is seeking an Assistant General Manager/Kitchen Manager to oversee the kitchen and food operations of a busy unit. You will act as the Pit Boss, manage ordering, production, and line execution while upholding City Barbeque standards for quality and consistency.

The role emphasizes leadership in staffing, training, scheduling, and ensuring top-notch guest experiences through strong operational control and food safety practices.

Qualifications

• Experience in kitchen operations and staff management.
• Ability to forecast, order and manage inventory and food production.
• Strong cooking knowledge and adherence to food safety standards.

Responsibilities

• Assist with selecting and hiring kitchen staff.
• Train and develop teammates; maintain appropriate staffing levels.
• Set clear performance expectations; provide coaching and feedback.
• Lead training of new product rollouts and recipes.
• Ensure food is prepared per recipe and served at correct temperature.
• Maintain health department standards and conduct regular line checks.
• Forecast sales and manage kitchen costs to meet budget.
• Manage waste and inventory procedures and control costs.

Skills

Hiring

Training

Staffing

Performance reviews

Coaching

Kitchen leadership

Education

ServSafe certification

Job description

City Barbeque is seeking an Assistant General Manager/Kitchen Manager to oversee the kitchen and food operations of a busy unit. You will act as the Pit Boss, manage ordering, production, and line execution while upholding City Barbeque standards for quality and consistency.

The role emphasizes leadership in staffing, training, scheduling, and ensuring top-notch guest experiences through strong operational control and food safety practices.