JOIN THE HICKORY TAVERN TEAM – WHERE GREAT FOOD, SPORTS, AND COMMUNITY COME TOGETHER

At Hickory Tavern, we’re more than just a restaurant, we’re a neighborhood gathering spot where guests come to enjoy craveable food, cold drinks, and the excitement of game day. Since 1997, we’ve been the Carolinas’ go-to destination for families, friends, and sports fans alike. Whether you’re looking for a part-time gig or a long-term career, we offer a fun, supportive environment where you can grow, connect, and truly make an impact. Come as you are, we’re made for everyone.

SUMMARY

The Kitchen Manager is responsible for the overall operations of the restaurant as a collaborative partner to the General Manager as well as in the absence of the General Manager. Kitchen Managers establishes and maintains customer service and is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising, inventory control and genuine heartfelt hospitality. Must be flexible to work varying hours and shifts, including early mornings, late nights, weekends, and holidays.

QUALIFICATIONS

• 2 to 5 years of experience in a professional kitchen, with at least 1 to 2 years in a supervisory or lead line cook role.
• Proven experience in food preparation and kitchen operations.
• Leadership experience, such as managing shifts or training staff.
• Familiarity with inventory management, food safety standards, and scheduling.

• Oversee daily restaurant and kitchen operations, ensuring seamless coordination between front-of-house (FOH) and back-of-house (BOH) teams.
• Hire, train, and coach team members; manage performance, attendance, and disciplinary actions as needed.
• Develop and maintain staff schedules to ensure adequate coverage while balancing labor costs and service quality.
• Prepare high-quality menu items in accordance with standardized recipes, portion control, and presentation guidelines.
• Uphold and enforce strict food safety, sanitation, and cleanliness standards throughout kitchen and dining areas.
• Ensure compliance with health and safety regulations, including food storage, equipment maintenance, and sanitation protocols.
• Set up and organize kitchen workstations with prepped ingredients and necessary tools for efficient service.
• Monitor inventory levels, receive and inspect deliveries, label and store products properly, and rotate stock to maintain freshness.
• Maintain cleanliness by sanitizing dishes, utensils, cookware, equipment, and food preparation areas.
• Ensure consistent quality control throughout food prep and service to meet or exceed guest expectations.
• Attend and actively participate in management meetings; communicate updates and directives to the team effectively.
• Track key kitchen metrics such as order accuracy, ticket times, and food waste; report findings to the General Manager to guide operational improvements.
• Support overall cleanliness by performing closing duties, maintaining restrooms and parking areas, and managing waste disposal.
• Manage kitchen budgets, monitor food and labor costs, and implement cost-control strategies to optimize profitability.
  Requirements: