Senior Kitchen Operations Lead — High-Volume & Growth

chickennpickle; Thornton (CO); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Life Insurance

401K + Company match

20 days PTO annually

Volunteer PTO days

Job summary

Chicken N Pickle is seeking a Kitchen Manager to lead a high-volume BOH operation across indoor/outdoor spaces. You will oversee prep, inventory, scheduling, and sanitation while driving quality and guest satisfaction.

The role requires strong leadership, culinary knowledge, and experience with BOH systems. Flexible hours including evenings and weekends are expected in a fast-paced environment.

Qualifications

• Experience as a high-volume Kitchen Manager or Sr. Sous Chef.
• Bilingual preferred.
• Strong knowledge of culinary trends and techniques.
• Proficient in BOH systems (Excel, Word, etc.).
• Ability to follow CNP and regulatory sanitation standards.
• Strong leadership, organizational, and communication skills.
• Ability to perform in a fast-paced indoor/outdoor setting, including evenings, weekends, and holidays.

Responsibilities

• Input invoices, credit memos, prep, and waste logs.
• Perform Master Walk Thru and verify prep lists.
• Oversee prep quality, storage, and rotation.
• Conduct AM and PM line checks.
• Manage rosters and coverage for three shifts.
• Ensure sanitation protocols at open and close.
• Lead LTO planning and submissions.
• Coordinate daily BOH operations.
• Oversee recipe execution, prep, and team performance.
• Support hiring, training, development, and evaluations.

Skills

Leadership

Communication

Bilingual preferred

Culinary trends

BOH systems

Fast-paced adaptability

Staff mentoring

Education

Culinary certification or Restaurant Management degree

Tools

BOH systems (Excel, Word)

Job description

Chicken N Pickle is seeking a Kitchen Manager to lead a high-volume BOH operation across indoor/outdoor spaces. You will oversee prep, inventory, scheduling, and sanitation while driving quality and guest satisfaction.

The role requires strong leadership, culinary knowledge, and experience with BOH systems. Flexible hours including evenings and weekends are expected in a fast-paced environment.