Floating Assistant Kitchen Manager
His Place Eatery | Indianapolis, IN
North & East Locations
Pay: $47,000–$55,000 annually (based on experience)
Role Structure (Please Read)
This is a floating Assistant Kitchen Manager position. You will work at the location you are scheduled for on any given shift. Leadership responsibility applies only at the assigned location during scheduled shifts. This role does not manage both locations at the same time. This role is hands-on and line-focused. Candidates must be comfortable leading while actively working the line for the duration of their shifts.
Open Availability and Weekends Required
This position requires open availability, including mornings, days, evenings, and weekends. Flexibility is essential to support operational needs across both locations.
No Late Nights
Our restaurants close earlier than most, supporting work-life balance. Our kitchens do not operate late-night hours. This role offers consistent, structured shifts without overnight service. Team members are off on major holidays.
Transportation Requirement
- Reliable transportation and a valid driver’s license are required
- Must be able to travel between locations as scheduled
- Scheduled between both locations based on business needs
His Place Eatery is a locally owned Soul Food & BBQ restaurant known for high-quality homestyle cooking and strong kitchen standards. We are seeking a Floating Assistant Kitchen Manager to provide hands-on leadership and strong execution during service.
Position Summary
This is a hands-on kitchen leadership role, not a desk position. You will actively work the line while managing service, ensuring proper plating, ticket flow, food timing, and execution. Success in this role means keeping food moving accurately and efficiently to guests.
Key Responsibilities
- Work on the kitchen line during every scheduled shift
- Lead line execution, plating accuracy, and ticket flow
- Maintain acceptable ticket times and urgency during service
- Communicate clearly with FOH and expo
- Enforce recipes, portion control, and quality standards
- Coach and direct kitchen staff in real time
- Support prep, inventory rotation (FIFO), and food safety standards
- Assist with opening and closing kitchen duties
Qualifications
- BOH leadership experience required (AKM, Kitchen Supervisor, Lead Cook, or similar)
- Proven experience leading while working the line
- Strong understanding of plating, speed-of-service, and ticket management
- Ability to lead in a fast-paced, high-volume kitchen
- Valid driver’s license and reliable transportation required
Schedule & Quality of Life
- Open availability and weekends required
- No late nights
- Closed on major holidays:
New Year’s Day, Memorial Day, July 4th, Labor Day, Thanksgiving, and Christmas Day
Job Type: Full-time
Pay: $47,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Application Question(s):
- Do you have prior Back-of-House leadership experience (Assistant Kitchen Manager, Kitchen Supervisor, Lead Cook, or similar)?
- This position requires open availability, including mornings, days, evenings, and weekends. Do you meet this availability requirement?
- Do you have reliable, personal transportation and a valid driver’s license that allows you to travel between locations as scheduled?
- This is a floating position scheduled between locations based on business needs. Are you comfortable being assigned to either location as scheduled?
- This is a working kitchen manager position that requires you to actively work on the kitchen line for the duration of every scheduled shift while leading the team. Are you comfortable doing this?
Work Location: In person
