Manager at Terry Black s Barbecue LLC

Lockhart, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

65000.0

Posted On

21 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Cost Control, Food Quality, Scheduling, Training, Recipe Adherence, Inventory Management, Waste Control, Food Safety, HACCP Procedures, Equipment Maintenance, Labor Management, High-Volume Operations, ServSafe Manager Certification

Industry

Restaurants

Description

Position Summary Big Bob’s Bowling is looking for a hands-on, high-energy Kitchen Manager to lead our kitchen operations in a fast-paced, entertainment-driven environment. This role is responsible for food quality, team leadership, cost control, and daily execution while supporting a concept that blends scratch cooking, bar energy, and bowling culture. This is not a back-of-house-only role — we need a leader who thrives in a dynamic space, can pivot with business volume, and keeps standards high from open to close. Kitchen Leadership * Lead, coach, and develop all BOH team members * Build schedules based on sales forecasts and event volume * Maintain a positive, accountable kitchen culture * Train new hires and uphold Black Family Hospitality standards Food Quality & Execution * Ensure all food meets brand standards for taste, presentation, and consistency * Manage ticket flow during peak bowling and bar hours * Protect recipe adherence and portion control * Oversee prep systems and pars Financial Performance * Manage food cost and labor cost to budget * Control waste, ordering, and inventory levels * Complete weekly inventory and variance reporting * Drive profitability without sacrificing quality Operations & Safety * Maintain a clean, organized, inspection-ready kitchen * Enforce food safety, sanitation, and HACCP procedures * Oversee equipment maintenance and communicate facility needs * Ensure compliance with all health and safety regulations What We’re Looking For * 2+ years of kitchen leadership experience (Kitchen Manager, Sous Chef, or similar role) * Strong understanding of food cost, inventory, and labor management * Ability to lead in a high-volume, late-night environment * Experience in casual dining, bar-forward concepts, or entertainment venues preferred * ServSafeManager Certification (or ability to obtain) * Flexible schedule including nights, weekends, and holidays

Responsibilities

The Kitchen Manager will lead, coach, and develop all back-of-house team members, build schedules based on forecasts, and maintain a positive, accountable kitchen culture while ensuring all food meets brand standards for taste and presentation.