Description

Experienced Kitchen Manager

Camps Kitchen | Bar | East Cobb, Georgia

$55,000–$65,000 Annual Salary (Gross), Based on Experience

Camps Kitchen | Bar is seeking an experienced, highly organized, and results-driven Kitchen Manager to lead our Back of House operations. Welcome to Camps Kitchen | Bar, East Cobb's signature dinner destination, where thoughtfully crafted cuisine, expertly curated cocktails, and genuine hospitality come together to create memorable dining experiences. Proudly recognized as one of Atlanta's premier dining destinations, Camps offers guests an elevated yet welcoming atmosphere where every meal is crafted with soul and served with heart.

Our menu celebrates fresh flavors and creative cuisine, featuring crispy shareable plates, garden-fresh salads, stone-oven pizzas, handmade pastas, and seasonal chef-inspired features that showcase new ingredients and innovative techniques throughout the year.

At Camps, we believe exceptional restaurants are built by exceptional leaders. We are looking for a Kitchen Manager who leads with integrity, sets high standards, develops people, and understands that great food begins with strong systems, accountability, and consistency.

This position is responsible for the day-to-day leadership of all Back of House operations, including food quality, labor management, inventory, ordering, team development, food safety, and financial performance. In addition to leading nightly dinner service, the Kitchen Manager partners closely with the General Manager and Event Manager to execute private events, banquet-style functions, and holiday brunches with the same level of excellence our guests expect every evening.

This is an outstanding opportunity for an experienced culinary leader who wants to build a strong team, make an operational impact, and continue growing within MooCoo Group.

What We Are Looking For

• Five or more years of progressive kitchen leadership experience in a high-volume, full-service restaurant
• Previous Kitchen Manager, Executive Sous Chef, or Executive Chef experience strongly preferred
• Proven experience leading and developing Back of House teams
• Strong understanding of P&L performance and restaurant financials
• Experience managing food cost, labor cost, and controllable expenses
• Strong inventory management, ordering, receiving, and vendor relationship experience
• Experience creating schedules based on sales projections and labor goals
• Strong knowledge of recipe adherence, portion control, and food quality standards
• Exceptional organizational and time-management skills
• Ability to coach, mentor, and hold team members accountable
• Strong communication and leadership skills
• Experience maintaining kitchens that are consistently health department ready
• Ability to build positive relationships across both Front and Back of House
• Experience executing private events, banquet-style service, catering, or holiday brunches is strongly preferred
• Flexible availability based on business needs
• A passion for creating a positive, accountable, and high-performing kitchen culture

Position Responsibilities

• Lead all daily Back of House operations with professionalism and accountability
• Recruit, hire, train, coach, and develop culinary team members
• Build a culture focused on teamwork, consistency, accountability, and continuous improvement
• Schedule labor effectively while managing payroll budgets and productivity
• Monitor and improve food cost, labor cost, waste, and other controllable expenses
• Maintain inventory accuracy through regular counts and ordering procedures
• Manage vendor relationships and product quality
• Ensure consistent recipe execution, portion control, plating, and presentation
• Maintain high standards for food quality during every service
• Lead dinner service while supporting prep production and execution
• Collaborate with the General Manager on operational goals and financial performance
• Partner with the Event Manager to successfully execute private events, holiday brunches, and special functions without compromising daily operations
• Maintain a clean, organized, safe, and inspection-ready kitchen at all times
• Ensure compliance with all food safety, sanitation, and health department regulations
• Conduct regular coaching conversations and performance documentation when needed
• Identify opportunities to improve systems, efficiency, and guest satisfaction
• Assist with menu implementation, recipe rollouts, and seasonal features
• Lead by example and work alongside the team during busy service periods

Schedule and Availability

Camps Kitchen | Bar primarily serves dinner and evening guests but also hosts scheduled daytime private events and holiday brunches throughout the year. The Kitchen Manager must be available to support the operational needs of the restaurant while providing leadership across all aspects of the business.

Availability may include:

• Evening and dinner service
• Scheduled daytime private events
• Holiday brunches throughout the year
• Weekends
• Holidays
• Opening and closing responsibilities
• Additional shifts during peak business periods, menu rollouts, and special events

The ideal candidate understands that restaurant leadership requires flexibility and a hands-on approach to ensure exceptional execution every day.

Qualifications

• Five or more years of progressive leadership experience in full-service restaurant kitchens
• Demonstrated success managing food cost, labor cost, and overall kitchen profitability
• Strong understanding of restaurant P&L statements and financial performance metrics
• Experience leading inventory systems, purchasing, and vendor management
• Proven ability to build, develop, and retain high-performing culinary teams
• Experience in elevated casual or chef-driven restaurant concepts is strongly preferred
• Experience executing private events, banquet-style functions, and holiday brunch operations is highly desirable
• Strong organizational, communication, and leadership skills
• Ability to stand for extended periods and lift up to 50 pounds
• ServSafe Manager Certification is preferred or willingness to obtain

What We Offer

• $55,000–$65,000 annual salary (gross), based on experience
• Performance-based bonus opportunities
• Health, dental, and vision insurance
• Paid vacation
• Dining discounts
• Career growth opportunities within a growing restaurant group
• Leadership development and ongoing support
• A culture built around accountability, respect, and teamwork

At Camps Kitchen | Bar, we are looking for more than someone who can manage a kitchen—we are looking for a leader who inspires excellence. Success in this role requires operational discipline, financial awareness, culinary passion, and the ability to build a culture where people are developed, standards are upheld, and guests consistently receive an exceptional dining experience.

If you are an experienced Kitchen Manager who thrives in a full-service restaurant environment and is ready to lead a talented culinary team while helping grow one of East Cobb's premier dining destinations, we'd love to meet you.

Apply today and become part of the Camps Kitchen | Bar leadership team.