Job Opportunities API

Kitchen Managers Who Are Done Living On The Line? If you’ve spent years running a busy line, getting promised raises and “next promotion” talks that never happen… and you’re ready to actually run a kitchen instead of just surviving it, this is for you. About Us Top Shooters in Columbia, IL is a high-energy, high-volume sports bar and restaurant with a loyal local crowd and 50k+ followers who show up on game day. We do the kind of volume that competes with well-known franchise restaurants, but we’ve kept the heart and feel of a locally owned business. At Top Shooters, we’re more than a place that says we promote a positive culture. We work hard to actually live it. No role here is too small to have a voice. Our ownership and management team emphasize collaboration, accountability, and follow-through. When we make a promise to our team, we take it seriously. We’re hiring a Kitchen / BOH Operations Manager   to own the back‑of‑house systems, people, and performance. This is a leadership role first and a “jump on the line when it’s crazy” role second. What You’ll Own • BOH operations: prep, line, expo, and close running to standard every shift • Training and development for line cooks and shift leads • Ordering, inventory, and waste logs (including making sure waste is actually logged) • Labor planning and BOH schedules, especially for game days and big events • Health code, sanitation, and safety compliance • Collaborating on menu tweaks, specials, and execution What Success Looks Like In Your First 90 Days • Efficient ticket times • Food cost managed   with waste tracked and reduced • BOH fully staffed with a small bench • Clean, organized kitchen that passes internal and external inspections • A team of ~12 people that knows the standards and actually follows them What You Get • Salary: $46,000–$56,000 per year, based on experience • Performance bonus tied to food cost, labor, and kitchen performance • Health, dental, vision, PTO, employee discounts • A high‑volume sports bar with real systems, not chaos every night • Owners and management who actually follow through on reviews and raises, not just talk about them • A kitchen that’s already functioning; your job is to level it up, not save a dumpster fire This Is You • You’ve led a BOH, line, or kitchen in a busy bar / casual concept • You like organizing people, training, and dialing in systems • You’re fine jumping on the line when it’s slammed, but don’t want that to be your whole job • You care about numbers: food cost, labor, ticket times – not just “getting through the rush” • You’re tired of broken promises and want a place that measures performance and rewards it