Kitchen Manager & Sous Chef — Lead the Line

Home Team BBQ; Aspen (CO); Hybrid; USD 73,000 - 75,000; Full time

Benefits offered by this job

Company paid medical insurancePremiums

Teladoc Vision Dental and Voluntary

401k program with employer match

Job summary

Home Team BBQ is seeking a Kitchen Manager in Aspen, CO to oversee daily kitchen operations and supervise hourly staff under the Culinary Operations team and Executive Chef. You will manage quality control, costs, inventory, and ensure food safety standards are met during all shifts.

Responsibilities include leading opening/mid/closing kitchen operations, coordinating with FOH, maintaining sanitation and consistency, and actively training team members to uphold company standards.

Qualifications

• At least 5 years’ experience as a chef/line cook.
• Serve Safe Certified.
• Ability to lead and train staff to uphold standards.
• Strong communication and organization skills.

Responsibilities

• Adhere to policies and procedures and ensure practice throughout staff.
• Supervise staff with positive attitude and disciplined system.
• Lead by example and be prepared for shifts.
• Maintain high food quality and cost controls; log issues.
• Ensure clear communication between kitchen and FOH for smooth service.
• Attend pre-meal briefings and train staff on menu items and methods.
• Maintain inventory and order as needed to operate menu daily.
• Keep a clean, organized kitchen and manage cleaning tasks.
• Demonstrate organizational skills and handle multiple tasks.

Skills

Leadership

Staff supervision

Guest service

POS system

Food safety

Education

ServSafe Certification

Tools

POS system

Job description

Home Team BBQ is seeking a Kitchen Manager in Aspen, CO to oversee daily kitchen operations and supervise hourly staff under the Culinary Operations team and Executive Chef. You will manage quality control, costs, inventory, and ensure food safety standards are met during all shifts.

Responsibilities include leading opening/mid/closing kitchen operations, coordinating with FOH, maintaining sanitation and consistency, and actively training team members to uphold company standards.