Smokin’ Jack’s BBQ is seeking a highly motivated Commissary Kitchen Manager to oversee daily production, quality control, and team leadership at our central kitchen. This role is critical to ensuring consistency across our restaurant, food truck, and catering operations.
Manage daily commissary kitchen operations, including prep, production, and distribution to multiple locations.
Supervise and train kitchen staff, ensuring adherence to food safety and sanitation standards.
Maintain inventory, order supplies, and control food costs.
Coordinate smoking, prep, and packaging schedules to meet restaurant, catering, and event demands.
Enforce quality and portion standards to deliver a consistent guest experience.
Collaborate with ownership and managers on menu execution and seasonal changes.
3+ years of kitchen management or lead chef experience (commissary/banquet background preferred).
Strong leadership, organization, and communication skills.
Knowledge of large-scale production, food safety regulations, and inventory control.
Ability to work in a fast-paced environment and manage deadlines.
Passion for BBQ and hospitality a plus.
Competitive salary based on experience.
Opportunities for growth within a rapidly expanding hospitality group.
Staff meals and employee discounts.
A supportive, team-oriented environment.