Restaurant Operations & Culinary Lead

Jim 'N Nick's; Smyrna (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Advancement opportunities

Medical, dental, vision insurance

401K plan

Employer paid life insurance

Vacation

Life Assistance Program

Team Member Assistance Fund

Job summary

Jim 'N Nick's Smyrna is seeking a seasoned Chef to oversee dining room and kitchen operations, lead shifts, and ensure exceptional food quality and guest experience. You will coach managers and team members, enforce safety and sanitation standards, and manage budgets and inventory.

Ideal candidates have 3–5 years of high-volume restaurant management, strong leadership, and the ability to attract and retain top talent while driving year‑over‑year sales growth.

Qualifications

• High-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain top team members.

Responsibilities

• Oversee dining room and kitchen systems and operations.
• Run effective shifts in all aspects of the restaurant.
• Provide direction, coaching and development for managers and team members.
• Ensure consistent execution of systems, standards and cost controls.
• Communicate goals to General Manager and Local Owner.
• Maintain cleanliness and adequate supply levels for staff.
• Oversee BOH schedules, staffing levels and guest satisfaction.
• Manage department inventory and weekly inventories.
• Oversee BOH budgets including forecasting.
• Assist in hiring and manage staff to meet service standards.
• Ensure guests have a great experience and adhere to safety procedures.

Skills

Restaurant management

Leadership

Food quality

Safety & sanitation

Staff training

Budgeting

Guest service

Education

High School diploma or GED

Job description

Jim 'N Nick's Smyrna is seeking a seasoned Chef to oversee dining room and kitchen operations, lead shifts, and ensure exceptional food quality and guest experience. You will coach managers and team members, enforce safety and sanitation standards, and manage budgets and inventory.

Ideal candidates have 3–5 years of high-volume restaurant management, strong leadership, and the ability to attract and retain top talent while driving year‑over‑year sales growth.