Angie's Soul House is looking for an experienced, dependable, and hands-on Back of House Manager to lead our kitchen operations in a fast-paced, high-volume takeout restaurant. This is a working management position. We are looking for someone who can lead the kitchen team while remaining actively involved in daily operations, preparation, production, service, cleanliness, inventory control, and food quality. The right candidate should be able to create structure, hold employees accountable, maintain consistent food and portion standards, and keep the kitchen prepared and organized before, during, and after service. Pay $24-$27 per hour, based on experience, leadership ability, availability, and demonstrated performance. The higher end of the range is reserved for candidates with proven experience managing high-volume kitchen operations, developing employees, controlling food costs and waste, maintaining strong food-safety standards, and successfully leading a kitchen through busy service. Responsibilities Oversee daily back-of-house operations, including preparation, production, cooking, cleaning, and closing procedures. Ensure food is prepared according to Angie's Soul House recipes, portion standards, and quality expectations. Organize daily prep and production to ensure the kitchen is fully prepared for service. Monitor food quality, consistency, temperature, portions, presentation, and holding times. Lead the kitchen team during service and provide clear direction during high-volume periods. Monitor ticket flow and work with the front-of-house team to address delays or operational issues. Train new kitchen employees on recipes, preparation procedures, portion control, sanitation, safety, and workplace expectations. Coach employees on performance, teamwork, speed, accuracy, cleanliness, and food handling. Maintain and enforce prep lists, production plans, opening checklists, closing checklists, and cleaning schedules. Monitor inventory levels and communicate ordering needs. Receive and inspect deliveries for quality, quantity, temperature, and accuracy. Maintain proper FIFO rotation, labeling, dating, storage, and organization. Reduce food waste through proper preparation, portioning, storage, and inventory control. Maintain organized refrigerators, freezers, dry storage, prep areas, cooking areas, and dishwashing areas. Enforce food-safety, sanitation, personal-hygiene, and workplace-safety standards. Ensure required food-temperature and sanitation procedures are followed. Maintain a clean and organized kitchen throughout the shift—not just at closing. Assist management with scheduling needs, shift coverage, employee training, and performance feedback. Participate in interviewing and evaluating kitchen candidates. Identify operational problems quickly and communicate unresolved issues to ownership. Support the kitchen team wherever needed during high-volume service. Lead by example and remain actively involved in the operation. What We're Looking For The right candidate: Has proven experience leading a restaurant kitchen or high-volume food-service operation. Can confidently lead a kitchen team through busy service. Understands preparation, organization, speed, accuracy, and consistency. Is a hands-on manager who is willing and able to work alongside the team. Holds employees accountable while maintaining a professional and respectful work environment. Communicates effectively with both kitchen and front-of-house employees. Remains calm and solution-focused under pressure. Recognizes problems before they affect food quality or service. Understands portion control, food waste, product rotation, inventory, and food-cost awareness. Takes food safety and cleanliness seriously. Is dependable, punctual, organized, and consistent. Can train and develop employees while reinforcing expectations. Takes ownership of kitchen performance rather than waiting for ownership to identify every issue. Qualifications 3+ years of professional restaurant kitchen experience preferred. Previous experience as a Kitchen Manager, Back of House Manager, Kitchen Supervisor, Lead Cook, Sous Chef, or similar restaurant leadership position strongly preferred. Experience in high-volume takeout, fast-casual, Soul Food, Southern, Caribbean, or similar restaurant operations is a plus. Strong knowledge of food preparation, kitchen organization, sanitation, and safe food handling. Experience training, supervising, and coaching kitchen employees. Understanding of inventory control, portion standards, food waste, and food-cost management. Ability to follow and enforce recipes, prep instructions, production plans, and checklists. Strong communication and organizational skills. Ability to stand for extended periods and work in a hot, fast-paced kitchen environment. Ability to lift up to 50 pounds. Evening, weekend, and holiday availability as scheduled. Food-handler certification required or must be obtained within the required timeframe. What Angie's Soul House Offers $24-$27/hour based on experience and demonstrated ability Consistent scheduled hours Employee discounts Paid training Clear expectations and performance standards Opportunities for professional growth and advancement The opportunity to play an important leadership role in strengthening and developing our kitchen operation How to Apply Please submit your résumé or a detailed summary of your restaurant and kitchen-management experience. Qualified candidates may be invited to a paid working interview to demonstrate kitchen organization, food preparation, communication, leadership, cleanliness, food-safety knowledge, and ability to effectively lead during service.

Pay:

$24.00 - $27.00 per hour Expected hours: 40.0 - 50.0 per week

Benefits:

Employee discount Health insurance Paid time off Paid training

Work Location:

In person