Kitchen Operations Leader - High-Volume, Scratch Kitchen

Jim 'N Nick's Community Bar-B-Q; Bethlehem (GA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Life and Disability insurance

Paid vacation

Employee assistance fund

Job summary

Jim 'N Nick's Community Bar-B-Q in Bethlehem, GA is seeking a hands-on Kitchen Manager to open the restaurant, hire the founding team, train them the JNN way, and set the standard this community will know us by for the next 20 years. You will lead pit, line, prep, and dish shifts, coach staff, and ensure food quality and safety across the back-of-house.

This is a high-energy role with budgeting, forecasting, scheduling, and cost controls.

Qualifications

• 2+ years of kitchen management experience in a high-volume, full-service restaurant.
• Scratch-kitchen experience strongly preferred; scratch-kitchen pride required.
• 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.

Skills

Kitchen management

Education

High school diploma or GED

Job description

Jim 'N Nick's Community Bar-B-Q in Bethlehem, GA is seeking a hands-on Kitchen Manager to open the restaurant, hire the founding team, train them the JNN way, and set the standard this community will know us by for the next 20 years. You will lead pit, line, prep, and dish shifts, coach staff, and ensure food quality and safety across the back-of-house.

This is a high-energy role with budgeting, forecasting, scheduling, and cost controls.