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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Job Description
Jim 'N Nick's Community Bar-B-Q is a well-established and beloved restaurant brand specializing in authentic Southern barbecue cuisine. With a strong community focus and a reputation for delivering high-quality food alongside exceptional guest experiences, Jim 'N Nick's has grown into a popular dining destination across multiple locations. The brand prides itself on maintaining an inviting atmosphere and top-tier food standards, ensuring that every guest enjoys a memorable meal. Known for its commitment to quality, hospitality, and community involvement, Jim 'N Nick's combines traditional barbecue recipes with modern service excellence.
The Executive Chef / Kitchen Manager role at Jim 'N Nic... Show More
The Executive Chef / Kitchen Manager role at Jim 'N Nic... Show More
Job Requirements
- Ability to sit or stand for extended periods
- Ability to lift at least 50 pounds
- Ability to talk, hear, and use hands repetitively
- Ability to reach, bend, kneel, crouch, and climb
- Ability to work in a restaurant environment with exposure to heat
- Physical stamina to stand up to 8 hours or longer
- Dexterity required for handling food items and kitchen equipment
Job Qualifications
- High school diploma or general equivalency diploma (GED)
- Some college preferred
- Three to five years of high volume full-service restaurant management experience preferred
- Exceptional leadership and motivational skills
- Ability to attract, train, develop, and retain team members
- Strong guest service focus
- Ability to meet financial goals including sales growth and cost management
Job Duties
- Run effective shifts in all aspects of the restaurant
- Provide direction, coaching, training, and development for assistant managers and team members
- Ensure consistent execution of systems, standards, and cost controls
- Communicate goals and updates to General Manager and Local Owner regularly
- Maintain cleanliness of facilities and ensure supply levels
- Oversee back-of-house schedules to maintain staffing and labor goals
- Manage inventory procedures and coach assistant managers on inventory
- Manage back-of-house budgets including forecasting
- Assist in hiring to maintain staffing levels
- Ensure all food and service standards are met each shift
- Follow safety procedures when operating equipment
- Handle multiple priorities and work under stress
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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