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Company Culture
Make a difference: We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with.
Be a part of a family: To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience.
Have integrity: We practice integrity in all that we do. We always do the right thing, even when no one is watching.
Be respected: Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect.
Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better.
Have diligence and enthusiasm: We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude.
If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team.
Summary (Objective)
The Assistant BOH Manager supports all back-of-house operations and culinary execution to ensure consistent, high-quality food, strong team performance, and operational excellence.
This is a hands-on leadership role — working in position while supporting kitchen execution, team development, and daily operations. This role partners with BOH leadership to train, coach, and lead the team while upholding our standards, core values, and GOAT expectations.
GOAT Expectations
G — Guest
Ensure all food leaving the kitchen meets quality, consistency, and presentation standards
Maintain strong awareness of guest experience through ticket times, accuracy, and plate execution
Support FOH–BOH communication to ensure seamless service
Address and resolve food-related issues promptly and professionally
O — Operations
Assist in overseeing daily kitchen operations including prep, line execution, and closing procedures
Conduct line checks, food quality inspections, and sanitation audits throughout each shift
Ensure compliance with food safety, cleanliness, and organization standards at all times
Support inventory, ordering, and product management aligned with budget targets
Assist with menu development, recipe consistency, and portion control
Identify operational gaps and implement solutions to improve efficiency and execution
Communicate operational updates, trends, and action plans to leadership
A — Appearance
Maintain a clean, organized, and inspection-ready kitchen at all times
Enforce proper uniform standards and professional appearance
Ensure stations, equipment, and storage areas are maintained and labeled
Uphold high standards for food presentation and plating consistency
T — Team
Lead by example through accountability, urgency, and professionalism
Work in position alongside the team while driving execution
Assist in training, coaching, and developing BOH team members
Identify training gaps and support structured follow-up
Hold team members accountable to performance, attendance, and standards
Support hiring, onboarding, and performance management
Foster a culture aligned with FIRE (Family, Integrity, Respect, Excellence)
Partner with FOH and leadership team to drive overall restaurant success
Core Responsibilities
Conduct regular kitchen inspections to ensure quality, safety, and cleanliness
Support onboarding and ongoing BOH training programs
Assist in recipe execution, portion control, and consistency
Support purchasing, inventory control, and cost management
Assist with special events, menu planning, and operational initiatives
Monitor performance trends and recommend improvements
Execute additional duties as needed to support business needs
Competencies
Leadership & Team Development
Communication & Accountability
Operational Excellence
Business Acumen
Attention to Detail
Supervisory Responsibility
Supports oversight of all BOH team members
Assists in coaching, development, and performance management
Work Environment
Fast-paced, high-volume kitchen
Exposure to heat, sharp objects, and kitchen equipment
Requires strong awareness of safety standards at all times
Physical Demands
Prolonged standing, walking, bending, and lifting
Hands-on food preparation (cutting, chopping, plating)
Ability to taste, smell, and visually inspect food quality
Position Type / Expected Hours
Full-time
Nights, weekends, and extended hours as needed
Required Experience
Minimum 3 years of BOH or culinary experience
Experience in high-volume kitchen environments
Prior leadership or supervisory experience preferred
Why Join Us
Growth opportunities within BOH leadership
Paid Gym Membership
2 Weeks GTO (after 6 months)
Most Holidays Off
60% Employer-Paid Health Insurance
Vision, Dental, and Supplemental Insurance Options
Benefits:
Dental insurance
Flexible schedule
Food provided
Health insurance
Vision insurance
Education:
High school or equivalent (Required)
Experience:
BOH/Culinary Management : 3 years (Required)
High Volume BOH/Culinary kitchen: 5 years (Required)
License/Certification:
ServSafe (Preferred)
Location:
Amite, LA 70422 (Preferred)
Shift availability:
Day Shift (Required)
Night Shift (Required)
Ability to Commute:
Amite, LA 70422 (Required)
Work Location:
 In person
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