Chef / Kitchen Manager

About the Opportunity:

Redbones Barbecue, a beloved Somerville institution in the heart of Davis Square, is entering an exciting new era—and we're looking for a skilled, hands-on Kitchen Manager to join the leadership team at the ground level of a major transformation.

Since 1987, Redbones has been celebrated for its scratch-made Southern barbecue, smoked meats, comfort-food favorites, and lively neighborhood energy. Now, under the leadership of Chief Hospitality Officer Terry Ward, Redbones is being reimagined from the inside out—modernizing its culinary systems, refining its menu execution, elevating quality standards, and rebuilding the operational foundation with the long-term goal of creating a scalable hospitality group that will expand into multiple locations.

If you're energized by the idea of evolving a community staple while shaping its next chapter, this is a rare opportunity to make a meaningful impact.

Job Summary:
The Kitchen Manager will work closely with the General Manager/Cheif Hospitality Officer to oversee daily culinary operations, ensure seamless culinary execution, and drive team performance. This role is pivotal in maintaining high standards of culinary practices, quality, and efficiency while fostering a positive and collaborative work environment. The Kitchen Manager will play a key part in operational decision-making and strategic initiatives, with a focus on profitability and guest satisfaction

.Key Responsibilities:

• Lead day-to-day back-of-house operations, ensuring consistency and excellence across all culinary execution.
• Train, mentor, and develop BOH staff as the kitchen undergoes operational and cultural revitalization.
• Oversee production systems, prep schedules, inventory management, ordering, and vendor relationships.
• Uphold and enhance scratch-cooking quality standards, food safety protocols, and kitchen organization.
• Collaborate with leadership on refining recipes, improving processes, and supporting a refreshed culinary direction.
• Maintain labor and food cost targets while supporting a high-volume, multi-area operation (kitchen, smokehouse, catering, and Underbones).
• Play a foundational role in building scalable systems as the brand prepares for future expansion.

Qualifications:

• Prior BOH leadership experience in full-service or high-volume scratch-kitchen environments (BBQ experience a plus but not required).
• Strong communication and team-building skills; able to lead through periods of change and growth.
• Proficiency in inventory, ordering, scheduling, cost control, and basic P&L understanding.
• A hands-on leader with a passion for culinary craft, consistency, and community-driven hospitality.
• Ability to manage high-volume production while maintaining calm, organization, and professionalism.

What We Offer:

• $80,000–$85,000 salary
• Bonus up to 20%
• Parking included
• Health, vision, and dental insurance
• Employee discounts
• Paid time off & paid training
• Long-term growth opportunities as the brand evolves into a multi-location group

Job Type: Full-time
Work Location: In person, Somerville, MA

Job Type: Full-time

Pay: $80, $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person