Assistant Kitchen Manager

About Goode Company &

The Role For nearly 50 years, Goode Company has been bringing people together through authentic Texas hospitality, exceptional food, and memorable experiences. As a family-owned company, we've built our reputation on genuine relationships, operational excellence, and a commitment to serving our guests and communities with pride.

As an Assistant Kitchen Manager, you support the Kitchen Manager and restaurant leadership team in running a successful back-of-house operation. You lead kitchen shifts with confidence, help create exceptional dining experiences through disciplined execution, and coach team members toward strong performance. You build positive relationships with team members and partners while helping ensure every dish reflects the quality and pride of the Goode Company brand.

Essential Duties & Responsibilities Leadership & Hospitality Champion Goode Company's mission, values, and culture in every aspect of the kitchen operation.

Lead assigned kitchen shifts with integrity, urgency, accountability, and professionalism.

Create a team environment built on communication, respect, teamwork, and pride in the work.

Partner with front-of-house leadership and the Kitchen Manager to deliver seamless guest experiences.

Culinary & Operational Excellence Support daily kitchen operations, ensuring recipes, preparation methods, portion standards, ticket times, and presentation expectations are consistently executed.

Maintain high standards for food quality, freshness, flavor, temperature, and consistency.

Organize prep, production, line execution, closing duties, and kitchen readiness for each shift.

Assist with inventory, ordering, receiving, storage, portion control, and waste management.

Support menu launches, recipe updates, and operational initiatives while maintaining kitchen readiness.

Financial & Administrative Support Support the Kitchen Manager and restaurant leadership in managing labor, food cost, waste, and operating expenses.

Complete required shift paperwork, production records, temperature logs, and inventory documentation accurately and on time.

Food Safety & Facility Management Follow Company food safety, sanitation, allergen awareness, and workplace safety standards.

Monitor compliance with health, safety, and fire regulations while maintaining clean, organized, safe, and properly functioning kitchen work areas and equipment.

Talent Development Help onboard, train, coach, and retain exceptional kitchen team members.

Provide hands-on feedback and reinforce clear expectations for quality, productivity, safety, and teamwork.

Recognize strong performance and communicate staffing, attendance, or performance concerns to the Kitchen Manager or restaurant leadership.

Benefits Weekly Payroll
401(k) with Company Match Company-Subsidized Medical, Dental, Vision & Supplemental Benefits Paid Time Off, Employee Dining Discounts & Career Growth Opportunities Qualifications High  school diploma or equivalent required; culinary, hospitality, restaurant management, or business education preferred.

Minimum 1 year of recent kitchen supervisory experience in a full-service restaurant; additional kitchen leadership experience preferred.

Demonstrated ability to lead back-of-house team members and consistently execute high-quality food and service standards.

Working knowledge of kitchen operations, food safety, inventory, labor, food cost, ordering, and team development.

Strong communication, organization, judgment, and problem-solving skills.

Bilingual (English/Spanish) is a plus.

Certifications Food Safety Manager Certification Food Allergen CertificationTABC Certification

Physical Requirements Employees regularly stand, walk, bend, reach, use their hands, and communicate verbally; frequently lift up to 25 pounds; and occasionally lift up to 50 pounds.