Kitchen Manager – Restaurant (Full-Service BBQ / Craft BBQ Concept)

Position Overview

Our client is seeking an experienced and hands-on Kitchen Manager to lead back-of-house operations at a busy, craft-driven BBQ and American cuisine restaurant. This role requires a strong culinary leader who can ensure consistent food quality, manage kitchen operations efficiently, mentor and develop a high-performing team, and drive cost control in a fast-paced, hospitality-focused environment.

Key Responsibilities

Leadership & Team Development

• Recruit, hire, train, coach, and develop kitchen staff to maintain high performance and a positive team culture.
• Lead by example on the line during peak service periods to ensure quality and execution standards are upheld.
• Create BOH schedules that balance labor efficiency with operational needs.
• Foster a culture of accountability, teamwork, and continuous improvement.

Culinary Execution & Kitchen Operations

• Oversee daily kitchen operations including prep, line execution, expo coordination, and closing procedures.
• Ensure consistency in food quality, presentation, portioning, and recipe adherence.
• Maintain high standards of cleanliness, organization, and kitchen workflow.
• Partner with front-of-house leadership to ensure seamless service and guest satisfaction.
• Monitor ticket times and kitchen efficiency during high-volume service.

Financial Performance & Inventory Management

• Manage food costs, inventory levels, ordering, and waste reduction to support profitability.
• Conduct regular inventory counts and ensure accurate product rotation and storage practices.
• Analyze sales and usage reports to forecast needs and control expenses.
• Support budgeting efforts and implement cost-saving initiatives without compromising quality.

Compliance & Food Safety

• Ensure strict compliance with health, sanitation, and food safety regulations.
• Maintain ServSafe standards and enforce safe food handling procedures.
• Implement and uphold kitchen SOPs for safety, equipment maintenance, and cleanliness.
• Conduct routine inspections to ensure readiness for health department visits.

Qualifications

• Proven experience in kitchen management within a full-service, high-volume restaurant environment (BBQ or scratch kitchen experience preferred).
• Strong knowledge of food cost controls, inventory systems, and labor management.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and lead during peak service times.
• Culinary degree preferred but not required.