Morning Kitchen Prep Manager - Hands-On Leadership Role (Early AM, High-Volume BBQ)

Smoque BBQ is hiring a Kitchen Prep Manager to run the morning prep operation at one of Chicago’s most respected BBQ restaurants. This is a full-time, early-morning leadership role (typically 6am–2pm, with occasional variation) responsible for overseeing all food prep that powers our high-volume lunch and dinner service.

This isn’t a culinary “create and innovate” role — it’s a get-it-done-right leadership role. You’ll be managing a team of prep cooks and dishwashers each morning to ensure all recipes are executed accurately, efficiently, and on schedule. You’ll also be responsible for monitoring smoker runs — getting meats in and out of the pits at the right times, with consistency and care.

• You have real BOH production experience — not chasing chef titles, but confident managing production, process, and people
• You’re highly organized , with strong time management skills
• You lead from the floor, not from a clipboard. You jump in, train on the fly, and hold the line when it gets busy
• You’re comfortable running a high-volume prep operation under pressure — not just “helping out"
• You lead by example and get the best out of others
• You take pride in doing things right, every single time
• You don’t need the spotlight — but you are the one making sure the lights come on and the food’s ready

• Lead the daily prep operation and morning BOH team (prep cooks + dishwasher)
• Oversee execution of large-batch, recipe-driven prep — sauces, rubs, sides, etc.
• Manage smoker timing — loading and unloading meats on schedule
• Maintain prep timelines and task organization to ensure nothing falls behind
• Monitor food quality and consistency throughout all stages of prep
• Enforce food safety and sanitation procedures
• Train, support, and hold your team accountable
• Communicate with FOH and evening BOH staff to ensure smooth handoffs

• Work side-by-side with your team on the prep line — this is a hands-on role, not supervisory-only

• 2–5 years of back-of-house experience in production management
• Must have prior lead or supervisory experience in a BOH kitchen (line cook or server experience alone does not qualify)
• Comfortable managing people and setting expectations
• Familiarity with kitchen equipment and prep procedures
• ServSafe Manager certification
• Able to lift 50 pounds and stay on your feet for extended periods
• Early riser with a flexible schedule (some earlier or later days may be needed)
• English fluency required; Spanish fluency a plus

• Consistent full-time schedule — primarily early mornings
• Respectful, professional kitchen culture
• Competitive pay and benefits
• A leadership role with impact, stability, and zero fluff
• The chance to be part of a team that takes BBQ — and each other — seriously
• Competitive Salary, Health Insurance, Paid Time Off, Dining Discounts

Only apply if you’re ready for early mornings, high standards, and real leadership.
Serious candidates only.