Artisan Wood Fired Kitchen is not just another restaurant. We cook with wood-fired ovens only—no seed oils—serve food we’re genuinely proud of, and run an open-concept kitchen right in the middle of the dining room so our team and guests see the craftsmanship. We’re a values-driven business: treat every guest the way we’d want to be treated, keep standards high, and build a team that delivers great food and great experiences that bring people back.

We’re looking for a Manager who will lead from the kitchen and back of house while helping us grow. This is not a corporate role-you’ll have real influence, work directly with the owners (Misty & Bobby), challenge the status quo when you have a strong case, and help shape the future of the restaurant.

Key Responsibilities  

• Own back-of-house leadership (10–14 BOH team members): food quality, consistency, speed, cleanliness, and food safety.  
• Build and execute labor schedules based on historical sales + expected spikes so we stay efficient without sacrificing service.  
• Hold the entire team accountable to clear expectations—proper cleaning, accurate & timely food production, and full steps of service from the front-of-house team that drive higher tips and repeat visits.  
• Lead growth initiatives in your first 6–12 months: launch brunch, elevate lunch offerings (sandwiches, slice options), build late-night execution (DJ nights & events), and develop ghost-kitchen concepts for additional volume.  
• Partner with owners on decisions—bring ideas, push back when needed, and execute with urgency.

What We’re Looking For  

• Proven experience in the restaurant industry (BOH leadership preferred) with a strong understanding of P&L, labor control, and the realities of running a busy kitchen.  
• Someone who has worked in corporate or high-volume settings and is ready for more influence and impact in a hands-on, values-driven environment.  
• Passion for great food, guest experience, and building a professional team that takes pride in what they serve.  
• Ability to stay calm under pressure and lead by example in a visible, open kitchen.

Compensation & Benefits  

• Base salary: $45,000  
• Performance incentives tied to key objectives (labor efficiency, sales growth from new dayparts/events, guest return rate, and overall profitability)  
• Flexible schedule with focus on prime dayparts (dinner weeknights + full weekends)  
• Food & beverage discounts, PTO, and opportunity to grow with the business

If you’re tired of corporate layers and ready to roll up your sleeves, hold people accountable, deliver exceptional experiences, and help us expand, we want to talk to you.