Morning Kitchen Prep Manager – Hands-On Leadership ...

Smoque BBQ is hiring a Kitchen Prep Manager to run the morning prep operation at one of Chicago’s most respected BBQ restaurants. This is a full-time, early-morning leadership role (typically 6am–2pm, with occasional variation) responsible for overseeing all food prep that powers our high-volume lunch and dinner service. This isn’t a culinary “create and innovate” role — it’s a get-it-done-right leadership role. You’ll be managing a team of prep cooks and dishwashers each morning to ensure all recipes are executed accurately, efficiently, and on schedule. You’ll also be responsible for monitoring smoker runs — getting meats in and out of the pits at the right times, with consistency and care. Who This Role is For You have real BOH production experience — not chasing chef titles, but confident managing production, process, and people You’re highly organized , with strong time management skills You lead from the floor, not from a clipboard. You jump in, train on the fly, and hold the line when it gets busy You’re comfortable running a high-volume prep operation under pressure — not just “helping out" You lead by example and get the best out of others You take pride in doing things right, every single time You don’t need the spotlight — but you are the one making sure the lights come on and the food’s ready What You’ll Do Lead the daily prep operation and morning BOH team (prep cooks + dishwasher) Oversee execution of large-batch, recipe-driven prep — sauces, rubs, sides, etc. Manage smoker timing — loading and unloading meats on schedule Maintain prep timelines and task organization to ensure nothing falls behind Monitor food quality and consistency throughout all stages of prep Enforce food safety and sanitation procedures Train, support, and hold your team accountable Communicate with FOH and evening BOH staff to ensure smooth handoffs Work side-by-side with your team on the prep line — this is a hands-on role, not supervisory-only Requirements 2–5 years of back-of-house experience in production management Must have prior lead or supervisory experience in a BOH kitchen (line cook or server experience alone does not qualify) Comfortable managing people and setting expectations Familiarity with kitchen equipment and prep procedures ServSafe Manager certification Able to lift 50 pounds and stay on your feet for extended periods Early riser with a flexible schedule (some earlier or later days may be needed) English fluency required; Spanish fluency a plus What We Offer Consistent full-time schedule — primarily early mornings Respectful, professional kitchen culture Competitive pay and benefits A leadership role with impact, stability, and zero fluff The chance to be part of a team that takes BBQ — and each other — seriously Competitive Salary, Health Insurance, Paid Time Off, Dining Discounts Only apply if you’re ready for early mornings, high standards, and real leadership. Serious candidates only. More detail about Smoque BBQ part of Smoque, please visit

Created: 2026-04-06