Kitchen Manager – HIGH VOLUME, FULL-SERVICE ONLY at Church Home of Hartford

Avondale Estates, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

75000.0

Posted On

22 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Cost Control, Labor Management, BOH Operations, Inventory Management, Team Leadership, Food Safety, Sanitation Standards, Staff Training, Scheduling, High-Volume Service, Operational Pressure

Industry

Description

Description KITCHEN MANAGER – HIGH VOLUME, FULL-SERVICE ONLY Green Coyote Cantina – Avondale | Decatur, GA New Restaurant Opening | July 2026 This is a leadership role for a serious kitchen operator — not a line lead or step-up position. We are opening a high-energy Tex-Mex concept and hiring a proven Kitchen Manager to lead Back of House operations from day one. This role is critical to building the kitchen team, setting standards, and executing at a high level from the start. NON-NEGOTIABLE REQUIREMENTS 5+ years managing kitchens in full-service, high-volume restaurants No fast casual/fast food backgrounds Strong track record of food cost control, labor management, and kitchen leadership Experience leading teams through high-volume service and operational pressure Ability to build systems, structure, and accountability from the ground up WHAT SUCCESS LOOKS LIKE Kitchen Execution Consistent, accurate, and timely ticket execution High-level plate consistency across every shift Strong expo awareness and communication Food Cost & Efficiency Maintain food cost targets and minimize waste Control ordering, prep, and inventory with precision Execute clean, efficient prep systems Team Leadership Build and retain a strong BOH team Train, coach, and develop key hourly leaders Hold team accountable to standards every shift Standards & Safety Enforce strict food safety and sanitation standards Maintain a clean, organized, inspection-ready kitchen Ensure all systems and procedures are followed WHO YOU ARE A hands-on kitchen leader — not a clipboard manager Leads from the line, not the office Organized, detail-driven, and highly accountable Calm under pressure and thrives in high-volume environments Takes pride in building strong teams and consistent execution KEY ACCOUNTABILITY AREAS Full Back of House operations and daily execution Hiring, training, scheduling, and developing kitchen staff Food ordering, inventory, and cost control Prep systems, line execution, and ticket flow Kitchen cleanliness, safety, and compliance COMPENSATION & BENEFITS Competitive Salary - $60-$75K Based on Experience Health, Dental, Vision (after 60 days) Paid Vacation Growth opportunities within a strong, expanding restaurant group WHY THIS ROLE This is a ground-floor opportunity to help open and lead the kitchen of a high-volume concept. You will play a direct role in building the team, setting the tone, and driving long-term success. We’re looking for a Kitchen Manager who is driven by standards, accountability, and results — and who takes pride in running a tight, high-performing kitchen.

Responsibilities

Lead all Back of House operations for a high-volume Tex-Mex concept, including hiring, training, and developing the kitchen team. Ensure consistent food quality, precise cost control, and strict adherence to safety and sanitation standards.