Lead High-Volume BBQ Kitchen — Bonus Eligible

Sauced BBQ& Spirits; Sacramento (CA); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

10 days PTO

Quarterly bonus

Job summary

Sauced BBQ & Spirits is seeking an experienced Executive Kitchen Manager to lead a high-volume kitchen in Sacramento. You will drive shift-to-shift BOH operations, build dynamic teams, and uphold the highest standards of quality and safety in a fast-paced environment.

You will develop training programs, monitor metrics for efficiency and profitability, and ensure proper inventory control, purchasing, and health practices while mentoring a large kitchen staff.

Qualifications

• 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant.
• Overseeing 30+ staff members.
• California Food Protection Manager Certification is required.

Responsibilities

• Shift to shift operations of the BOH, knowing and filling in all applicable areas of the kitchen, smoker room, dish area.
• Implement training program throughout the kitchen with measurable metrics and accountability to those metrics.
• Manage the BOH staff to meet operational goals as far as efficiency and profitability as it relates to labor and food cost.
• Implement BOH procedures for best operational efficiencies, to include but not limited to: Product Receiving and Ordering, Quality Control, Line Checks, Inventory maintenance.
• Hiring, plating, product rotation, and ensuring proper food/beverage handling for health and safety.

Skills

Leadership

Staff management

Operations management

Training

Education

California Food Protection Manager Certification

Job description

Sauced BBQ & Spirits is seeking an experienced Executive Kitchen Manager to lead a high-volume kitchen in Sacramento. You will drive shift-to-shift BOH operations, build dynamic teams, and uphold the highest standards of quality and safety in a fast-paced environment.

You will develop training programs, monitor metrics for efficiency and profitability, and ensure proper inventory control, purchasing, and health practices while mentoring a large kitchen staff.