Kitchen Manager

Fat Bob’s Smokehouse is looking for a high-level Kitchen Manager to help lead our multi-unit culinary operations. This isn't just about managing a line; it’s about mastering the craft of wood, fire, and meat while supporting a large-scale, high-volume team. You will be the right hand to our Executive Chef, ensuring that every plate coming out of our pits meets the Fat Bob’s standard.
What You’ll Do

• Culinary Oversight: Maintain total command over all culinary positions across multiple units. You should be as comfortable at the pit as you are on the expo line.
• Operations & Analysis: Take ownership of inventory management and ordering. You’ll dive deep into P&L analysis to ensure our kitchens are as efficient as they are talented.
• Executive Support: Directly support the Executive Chef in menu development, kitchen culture, and long-term strategic planning.
• Quality Control: Ensure consistency across a multi-unit landscape, maintaining the soul of a small smokehouse at a large-scale pace.

What You Bring

• BBQ Mastery: You possess a fundamental understanding of regional BBQ styles and a demonstrable, expansive knowledge of culinary disciplines.
• The Science of Smoke: You don’t just "cook with wood"—you can expound upon the concept of smoke, understanding how airflow, humidity, and wood variety define the final product.
• Refined Technique: While we are a smokehouse, advanced culinary fundamentals is a massive nudge in your favor. We value the precision that classical training brings to the pit.
• Leadership Through Empathy: Above all else, you lead with empathy. You understand that a kitchen is only as strong as the people in it and prioritize the growth and well-being of your crew.

The Evaluation
All applicants should expect to be evaluated on two fundamental characteristics:

• Technical Execution: Your ability to execute high levels of cooking within the parameters of rigorous safety and quality standards.
• Magnetic Leadership: A natural prowess for leadership where your personal magnetism allows you to communicate the Executive Chef’s initiatives both emphatically and empathetically to the entire team.

Requirements

• Proven experience in a high-volume or multi-unit Sous Chef/Kitchen Manager role.
• Advanced proficiency in kitchen financials (COGS, Labor, P&L).
• A "lead from the front" mentality.
• A flawless execution of Our Core Values:

Our Core Values
WOW - Delivering WOW through service and quality.
POSITIVITY - Always lead with the best foot forward, first impression, set the tone, positive vibes
BE A GOOD PERSON - Value and appreciate guests and fellow Fat Bob's team
HARDER & SMARTER - Working HARDER and SMARTER than the competition

Our Brand’s Core Focus
Creating Genuine Smiles for All

Compensation commensurate with experience. Open for discussion.

Are you ready to join the fire? Apply today with a resume and cover letter. Applications without resumes will not be considered at this time. No phone calls about this job as we analyze all potential candidates within the selection process.

Pay: $22.00 - $24.00 per hour

Benefits:

• Dental insurance
• Health insurance

Work Location: In person

Salary : $22 - $24