Assistant Kitchen Manager

Assistant Kitchen Manager

Ridge Creek Mill Sports Bar and Grill — Antioch, TN

Full-time | $45,000–$55,000 per year, based on experience

ABOUT THE ROLE

We are seeking a working kitchen leader who can cook alongside the team, organize service, and support daily back-of-house operations at our sports bar and grill. This position combines regular prep and line shifts with administrative duties, including assisting with scheduling, inventory, ordering, and kitchen records. Both kitchen work and administrative responsibilities are part of the role and its annual salary, with administrative work coordinated with management around service needs.

RESPONSIBILITIES

• Develop, test, and standardize recipes with management approval; document yields, portions, preparation methods, plating, and ingredient costs.

• Create and maintain kitchen standard operating procedures (SOPs), including prep, food storage, sanitation, opening, closing, and station checklists.

• Develop and maintain inventory count sheets, par levels, ordering routines, and waste tracking.

• Build training materials and station guides, onboard and cross-train staff, and verify that team members can follow recipes and SOPs.

Work prep and line stations and lead kitchen shifts during busy service.

Follow recipes, portion standards, presentation, and ticket-time expectations.

Organize prep lists, station assignments, and opening and closing checklists.

Train and coach cooks and dish staff with clear, respectful communication.

Maintain food safety, sanitation, labeling, storage, and temperature logs.

Assist with inventory counts, stock rotation, deliveries, ordering, and par levels.

Track waste and help control food and labor costs while maintaining quality.

Assist management with scheduling, interviews, onboarding, and staff feedback.

Coordinate with front-of-house staff on ticket flow and product availability.

Report equipment problems and maintain a clean, organized kitchen.

QUALIFICATIONS

At least 2 years of restaurant cooking experience, including at least 1 year as a lead cook, kitchen supervisor, assistant kitchen manager, or similar kitchen leader.

Ability to work multiple stations and stay organized during a rush.

Knowledge of food safety, inventory, portion control, and kitchen cost management.

Reliable attendance, clear communication, and a team-focused approach.

Comfortable using scheduling, POS, and basic inventory or spreadsheet tools.

Bar and grill or high-volume casual dining experience preferred.

Experience writing standardized recipes, kitchen procedures, and training materials.

Experience with inventory counts, ordering, par levels, recipe costing, and waste control.

ServSafe or comparable food safety certification preferred.

SCHEDULE AND LOCATION

Full-time, in person at 805 Westcott Ln, Antioch, TN 37013. Nights and weekends are required, including Friday and Saturday nights, because these are our busiest service periods. Must be available to work scheduled closing shifts. Holiday availability may also be needed.

Apply through Indeed with your resume and a brief summary of your cooking and kitchen leadership experience.

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Food provided

Application Question(s):

• How many years of restaurant cooking and kitchen leadership experience do you have? Describe your most recent lead cook, kitchen supervisor, or assistant kitchen manager role, including the team size and type of restaurant. This is a working manager position with regular prep and line shifts; are you comfortable with that?
• Describe a recipe you developed or standardized and a kitchen SOP or training guide you created. How did you document portions, yields, costs, and procedures, train the team, and check consistent execution?
• Describe your experience managing inventory counts, par levels, ordering, recipe costing, and waste. Give one example of improving food cost or reducing waste, and name the systems or spreadsheets you used.
• What food safety training or certifications do you hold? Briefly describe how you monitor safe temperatures, prevent cross-contamination and allergen cross-contact, and coach staff when procedures are not followed.
• This role requires regular night and weekend shifts, including Friday, Saturday and Sunday days / nights and scheduled closing duties, because these are our busiest times. Can you meet this requirement? Please list any availability restrictions.

Work Location: In person