Assistant Kitchen Manager

Atomic Cowboy — home of Denver Biscuit Company & Fat Sully’s Pizza — is hiring an Assistant Kitchen Manager for our Centennial Location.

Ready to be part of something special?

Atomic Cowboy is a high-volume, scratch-made restaurant group that takes pride in what we do and how we do it. We’re building teams of people who care, work hard, and want to be part of something that feels different.

Why Atomic Cowboy?

We’ll keep it simple — we don’t suck.

Your voice matters. Your ideas are heard. And you’ll work alongside people who genuinely care about what they do.

What We’re About

• Our People: The best. Supportive, driven, and real. If you work hard and treat people well, you’ll fit right in.
• Our Food: Simple. Done right. Scratch-made, high-quality, and consistent — every time.
• Our Atmosphere: Fast-paced, collaborative, and always evolving. It’s a place where you’ll be challenged and supported.

Who You Are

• Hardworking and dependable
• Kind, honest, and team-oriented
• Takes pride in what you do
• Ready to show up and do your part

The Perks

• Free shift meals
• Employee discounts (for you + your people)
• Weekly pay
• Medical, dental, vision & voluntary benefits
• Paid sick leave + PHE leave (per Colorado law)
• Free & confidential mental health support (EAP)
• Trainer appreciation events & team celebrations
• Quarterly roundtables (your feedback = real change)
• Opportunities to help open new restaurants

PURPOSE: Under the direction of the Kitchen Manager, responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained including high levels of employee retention, guest service and satisfaction and food quality.

ESSENTIAL DUTIES:

• Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis.
• Maintain and contribute to a safe and respectful working environment for both staff and customers through proper staff training, schedule writing, cost line checks, shift notes, to go supplies cost, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Supervise and participate in kitchen cleaning. Implements and maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Control inventories of food, equipment, and work areas to ensure efficient service and conformance to Atomic standards. Ensure that all equipment is clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Creates a positive, productive, and empowering/motivating work environment.
• Share responsibility for scheduling back of house labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, while ensuring labor cost objectives are met.
• Analyze operational problems and implement creative solutions to areas of potential improvement.
• Attend all scheduled employee team meetings and offer suggestions for improvement.
• Fill in for fellow team members where needed to ensure guest service standards and efficient operations.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Perform weekly inventory logs, create daily prep list, and record waste after each shift.

OTHER DUTIES:

• Other duties as assigned