Assistant Executive Kitchen Manager

About the role

Do you challenge yourself to always do things right and do them better? Then you will thrive at BJ’s Restaurants! We are committed to our CRAFT values: Connection, Respect, Advancement, Fun, and Trust. We are hiring hyper‑growth‑oriented Kitchen Managers eager to fast‑track their career to Executive Kitchen Manager. Join us for craft beer, great food, and an all‑around “WOW” experience. BJ’s offers a performance‑based benefits package, a promote‑from‑within culture, and a lucrative compensation package as part of a growing company with 200+ restaurants and new openings each year. Career advancement, leadership conferences, and development programs are available.

Responsibilities

• Manage all functions of the restaurant during opening, mid, or closing shifts.
• Hire, manage, supervise, and train restaurant team members.
• Provide direction to the kitchen manager and kitchen team members.
• Ensure a gold standard guest experience.
• Ensure the safety of guests, team members, and property.
• Oversee the quality of food and beverage offerings.
• Prepare and modify team member work schedules and food and beverage orders to maintain appropriate inventory.
• Direct the operation of the restaurant to attain sales, control costs, and achieve profit objectives.
• Maintain the highest standards of food quality, service, cleanliness, safety, and sanitation in partnership with other managers.
• As an exempt manager, spend more than 50% of time performing managerial duties and regularly exercise independent judgment and discretion on matters of consequence.
• Operational Execution: Perform Open/Mid‑Day/Closing duties; conduct daily briefings on matters important to the kitchen manager and team; manage repair and maintenance issues and supervise equipment cleaning; ensure consistent high‑quality food production; ensure team and kitchen manager compliance with internal and external audit standards; update the daily communication board with key announcements; facilitate and direct all in‑restaurant training programs; exercise discretion in zone management (Hospitality, Guest Relations, Quality Fast); ensure 100% compliance with company policies, health and safety laws; comply with BJ’s Code of Integrity, Ethics, and Conduct, BJ’s Seven Cs, and BJ’s Principles of Professional Service.
• Food & Beverage Execution: Ensure safety and sanitation; monitor food and beverage quality and execution, directing team and kitchen manager to meet BJ’s standards; assign and direct cleanliness and safety procedures; provide coaching and direction to Kitchen Manager(s) for effective leadership; conduct RAFTT (Recipe‑Appearance‑Flavor‑Temperature‑Texture) per BJ’s culinary guidelines.
• Team Member Relations: Coach