Opening Chef Leader — Build, Lead & Scale a Scratch Kitchen

Ultipro; Anderson (SC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Bonus plan for results

Medical, dental, vision insurance

401(k) with discretionary match

Life & disability insurance

Paid vacation

Bar-B-Q Family Fund

Growth opportunities

Core values leadership

Job summary

Jim 'N Nick's Community Bar-B-Q seeks a Lead Chef to open and lead a high-volume kitchen. You’ll hire the founding team, train staff in the JNN way, and set the standard for the community for the next 20 years.

You will own food quality across pit, line, prep, and catering; execute recipes to spec; coach chefs into leaders; manage food cost, waste, and inventory; uphold safety and sanitation to the highest standard.

Qualifications

• 3+ years leading a high-volume kitchen as a chef, executive chef, or senior kitchen manager.
• Scratch cooking is your native language; volume and quality must be consistent.
• A builder of people as much as plates; financially sharp with food cost awareness.
• High school diploma or GED required; culinary training is a plus.

Responsibilities

• Own food quality across the entire operation: pit, line, prep, and catering.
• Execute and protect recipes, specs, and scratch standards on every plate, every shift.
• Coach and develop cooks into craftspeople and future kitchen leaders.
• Manage food cost, waste, inventory, and ordering with a pitmaster's discipline.
• Hold the highest standard for safety and sanitation.
• Partner with the General Manager and Local Owner on goals, budgets, and growth.

Skills

Leadership

High-volume

Scratch cooking

Cost control

Safety & sanitation

Education

High school diploma or GED

Culinary training (plus)

Job description

Jim 'N Nick's Community Bar-B-Q seeks a Lead Chef to open and lead a high-volume kitchen. You’ll hire the founding team, train staff in the JNN way, and set the standard for the community for the next 20 years.

You will own food quality across pit, line, prep, and catering; execute recipes to spec; coach chefs into leaders; manage food cost, waste, and inventory; uphold safety and sanitation to the highest standard.