Kitchen Manager – Leadership Role
We are seeking a high-performing, hands-on Kitchen Manager who takes pride in running a disciplined, efficient kitchen and leading by example. This role is best suited for someone who is confident operating in a fast-paced environment and is comfortable taking full ownership of both people and performance.
This is not a passive management position — the Kitchen Manager is expected to be actively involved in prep, on the line, and at expo when needed, ensuring execution meets the Brothers Barbecue standard at all times.
In the absence of the General Manager, this role assumes full operational control of the restaurant, overseeing both Front of House (FOH) and Back of House (BOH).
Core Responsibilities Hands-On Leadership
- Lead from the front by working the line, supporting expo, and participating in daily prep
- Set the pace, tone, and standards for the kitchen during every shift
- Act as Manager on Duty when the GM is not present, overseeing the entire operation
- Provide clear direction, coaching, and accountability across the team
- Step in immediately to support any station or resolve breakdowns in execution
Execution: Prep, Line & Expo
- Ensure all prep is completed, organized, and aligned with expected volume
- Maintain strong control of the line during service to ensure speed, accuracy, and consistency
- Run or support expo to manage ticket flow, communication, and plating standards
- Enforce recipes, portioning, and presentation without exception
- Maintain a high level of urgency while protecting product quality
Restaurant Operations (FOH + BOH)
- Take ownership of the entire restaurant when the GM is not present
- Maintain strong communication between kitchen and front-of-house teams
- Step onto the floor when needed to support service and ensure guest satisfaction
- Make timely, sound decisions to keep service running smoothly and efficiently
Cleanliness & Food Safety
- Maintain a clean, organized, and professional kitchen at all times
- Enforce all food safety, labeling, and storage standards
- Hold the team accountable to sanitation and safety expectations every shift
Inventory, Ordering & Cost Control
- Oversee ordering, receiving, and inventory management
- Monitor product usage and minimize waste
- Maintain appropriate pars based on business levels
- Support cost control initiatives in partnership with management
Facilities & Equipment
- Ensure all equipment is clean, maintained, and fully operational
- Address maintenance issues promptly and proactively
- Maintain an organized and efficient workspace
Key Attributes
- Strong, hands-on leader with a willingness to work alongside the team
- Confident managing both kitchen execution and overall operations
- High standards for quality, cleanliness, and consistency
- Calm and decisive under pressure
- Clear communicator who can lead with authority and professionalism
- Detail-oriented with a strong sense of accountability
Position Impact
The Kitchen Manager plays a critical role in the success of the restaurant. This position ensures that food quality, kitchen performance, and overall operations remain strong and consistent, while also serving as the acting leader of the restaurant when needed.
This is a role for someone who takes pride in ownership, values consistency, and is committed to maintaining a high standard of execution every day.
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Employee discount
- Paid time off
- Paid training
Work Location: In person
