Kitchen Manager

Job Description

Job Description

Kitchen Managers Who Are Done Living On The Line?

If you’ve spent years running a busy line, getting promised raises and “next promotion” talks that never happen… and you’re ready to actually run a kitchen instead of just surviving it, this is for you.

About Us

Top Shooters in Columbia, IL is a high-energy, high-volume sports bar and restaurant with a loyal local crowd and 50k+ followers who show up on game day. We do the kind of volume that competes with well-known franchise restaurants, but we’ve kept the heart and feel of a locally owned business.

At Top Shooters, we’re more than a place that says we promote a positive culture. We work hard to actually live it. No role here is too small to have a voice. Our ownership and management team emphasize collaboration, accountability, and follow-through. When we make a promise to our team, we take it seriously.

We’re hiring a Kitchen / BOH Operations Manager to own the back‑of‑house systems, people, and performance. This is a leadership role first and a “jump on the line when it’s crazy” role second.

What You’ll Own

• BOH operations: prep, line, expo, and close running to standard every shift
• Training and development for line cooks and shift leads
• Ordering, inventory, and waste logs (including making sure waste is actually logged)
• Labor planning and BOH schedules, especially for game days and big events
• Health code, sanitation, and safety compliance
• Collaborating on menu tweaks, specials, and execution

What Success Looks Like In Your First 90 Days

• Efficient ticket times
• Food cost managed with waste tracked and reduced
• BOH fully staffed with a small bench
• Clean, organized kitchen that passes internal and external inspections
• A team of ~12 people that knows the standards and actually follows them

What You Get

• Salary: $46,000–$56,000 per year, based on experience
• Performance bonus tied to food cost, labor, and kitchen performance
• Health, dental, vision, PTO, employee discounts
• A high‑volume sports bar with real systems, not chaos every night
• Owners and management who actually follow through on reviews and raises, not just talk about them
• A kitchen that’s already functioning; your job is to level it up, not save a dumpster fire

This Is You

• You’ve led a BOH, line, or kitchen in a busy bar / casual concept
• You like organizing people, training, and dialing in systems
• You’re fine jumping on the line when it’s slammed, but don’t want that to be your whole job
• You care about numbers: food cost, labor, ticket times – not just “getting through the rush”
• You’re tired of broken promises and want a place that measures performance and rewards it