Lead Kitchen Manager for High-Volume Dining

Jim 'N Nick's Community BBQ; Bluffton (SC); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Competitive pay

Discounted meals

Advancement opportunities

Medical insurance

401K

Job summary

DEFCON1MGMT is seeking a Kitchen Manager for a high-volume restaurant in Bluffton, SC. This leadership role directs dining room and kitchen operations, coaches staff, and ensures food quality, service standards, safety and sanitation, and cost controls.

You will oversee BOH scheduling, inventory, budgeting and training of assistants while communicating goals to leadership. A strong guest-service focus and the ability to manage multiple priorities under pressure are essential.

Qualifications

• High school diploma or GED, some college preferred.
• Three to five years of high-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain top Team Members.
• Strong guest service focus to provide an exceptional dining experience.

Responsibilities

• Run effective shifts in all dining room and kitchen systems.
• Provide direction, coaching, training and development for staff.
• Ensure consistent execution of standards and cost controls.
• Communicate goals to General Manager and Local Owner.
• Maintain cleanliness and supply levels for team members to execute responsibilities.
• Oversee BOH schedules, staffing levels and labor goals.
• Hire and interview staff to maintain appropriate staffing par levels.
• Ensure guests have a great experience.
• Follow safety procedures when operating equipment.

Skills

Leadership

Guest service

Team development

Communication

Multitasking

Education

High school diploma or GED

Some college preferred

Job description

DEFCON1MGMT is seeking a Kitchen Manager for a high-volume restaurant in Bluffton, SC. This leadership role directs dining room and kitchen operations, coaches staff, and ensures food quality, service standards, safety and sanitation, and cost controls.

You will oversee BOH scheduling, inventory, budgeting and training of assistants while communicating goals to leadership. A strong guest-service focus and the ability to manage multiple priorities under pressure are essential.