Lead Kitchen Manager - High-Volume BBQ

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

Benefits offered by this job

401(k) with annual discretionary match

Medical, dental, vision insurance

Company-paid life and disability

Paid vacation

Bar-B-Q Family Fund

Growth opportunities

Leadership and impact

Job summary

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead the back of house, directing pit, line, prep, and dish operations. You will coach managers and staff on quality, safety, and standards, while managing budgets, forecasts, and labor to meet guest expectations.

You are a teacher and a standard-setter, experienced in high-volume kitchens, with strong math skills for food cost, labor, waste, and inventory. This role is full-time and on-site.

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.
• High school diploma or GED required.

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 mgmt

Scratch kitchen

Leadership

Costing & labor

Communication

Presence

Education

High school diploma or GED

Job description

Jim 'N Nick's Community Bar-B-Q is seeking a hands-on Kitchen Manager to lead the back of house, directing pit, line, prep, and dish operations. You will coach managers and staff on quality, safety, and standards, while managing budgets, forecasts, and labor to meet guest expectations.

You are a teacher and a standard-setter, experienced in high-volume kitchens, with strong math skills for food cost, labor, waste, and inventory. This role is full-time and on-site.