Asst BOH/Kitchen Manager

Company Culture
Make a difference: We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with.

Be a part of a family: To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience.

Have integrity: We practice integrity in all that we do. We always do the right thing, even when no one is watching.

Be respected: Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect.

Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better.

Have diligence and enthusiasm: We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude.

If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team.

Summary (Objective)

The Assistant BOH Manager supports all back-of-house operations and culinary execution to ensure consistent, high-quality food, strong team performance, and operational excellence.

This is a hands-on leadership role — working in position while supporting kitchen execution, team development, and daily operations. This role partners with BOH leadership to train, coach, and lead the team while upholding our standards, core values, and GOAT expectations.

GOAT ExpectationsG — Guest

• Ensure all food leaving the kitchen meets quality, consistency, and presentation standards
• Maintain strong awareness of guest experience through ticket times, accuracy, and plate execution
• Support FOH–BOH communication to ensure seamless service
• Address and resolve food-related issues promptly and professionally

O — Operations

• Assist in overseeing daily kitchen operations including prep, line execution, and closing procedures
• Conduct line checks, food quality inspections, and sanitation audits throughout each shift
• Ensure compliance with food safety, cleanliness, and organization standards at all times
• Support inventory, ordering, and product management aligned with budget targets
• Assist with menu development, recipe consistency, and portion control
• Identify operational gaps and implement solutions to improve efficiency and execution
• Communicate operational updates, trends, and action plans to leadership

A — Appearance

• Maintain a clean, organized, and inspection-ready kitchen at all times
• Enforce proper uniform standards and professional appearance
• Ensure stations, equipment, and storage areas are maintained and labeled
• Uphold high standards for food presentation and plating consistency

T — Team

• Lead by example through accountability, urgency, and professionalism
• Work in position alongside the team while driving execution
• Assist in training, coaching, and developing BOH team members
• Identify training gaps and support structured follow-up
• Hold team members accountable to performance, attendance, and standards
• Support hiring, onboarding, and performance management
• Foster a culture aligned with FIRE (Family, Integrity, Respect, Excellence)
• Partner with FOH and leadership team to drive overall restaurant success

Core Responsibilities

• Conduct regular kitchen inspections to ensure quality, safety, and cleanliness
• Support onboarding and ongoing BOH training programs
• Assist in recipe execution, portion control, and consistency
• Support purchasing, inventory control, and cost management
• Assist with special events, menu planning, and operational initiatives
• Monitor performance trends and recommend improvements
• Execute additional duties as needed to support business needs

Competencies

• Leadership & Team Development
• Communication & Accountability
• Operational Excellence
• Business Acumen
• Attention to Detail

Supervisory Responsibility

• Supports oversight of all BOH team members
• Assists in coaching, development, and performance management

Work Environment

• Fast-paced, high-volume kitchen
• Exposure to heat, sharp objects, and kitchen equipment
• Requires strong awareness of safety standards at all times

Physical Demands

• Prolonged standing, walking, bending, and lifting
• Hands-on food preparation (cutting, chopping, plating)
• Ability to taste, smell, and visually inspect food quality

Position Type / Expected Hours

• Full-time
• Nights, weekends, and extended hours as needed

Required Experience

• Minimum 3 years of BOH or culinary experience
• Experience in high-volume kitchen environments
• Prior leadership or supervisory experience preferred

Why Join Us

• Growth opportunities within BOH leadership
• Paid Gym Membership
• 2 Weeks GTO (after 6 months)
• Most Holidays Off
• 60% Employer-Paid Health Insurance
• Vision, Dental, and Supplemental Insurance Options

Pay: $18.00 - $22.00 per hour

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Vision insurance

Application Question(s):

• Please verify that you have at least 3 years of BOH/Kitchen Management experience .
• Are you age 18 or older?

Education:

• High school or equivalent (Required)

Experience:

• BOH/Culinary Management : 3 years (Required)
• High Volume BOH/Culinary kitchen: 5 years (Required)

License/Certification:

• ServSafe (Preferred)

Location:

• Amite, LA 70422 (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Amite, LA 70422 (Required)

Work Location: In person

Salary : $18 - $22