Assistant Kitchen Manager (Little Bettie Pizza & Snacks)

Who We Are:
WISEACRE Brewing Company is a fast-growing regional brewery located in Memphis, TN. We first started brewing in 2013 and now have 2 production facilities along with accompanying taprooms and a pizza kitchen, Little Bettie Pizza & Snacks, serving up New Haven–style pies. Our focus is on making top-quality, uniquely flavorful beverages, but our passion for pairing great beer with great food is what led to Little Bettie’s signature pies, snacks, and approachable, beer-friendly menu.

The Position:
The Assistant Kitchen Manager of Little Bettie Pizza & Snacks is responsible for overseeing day-to-day back-of-house operations at Little Bettie Pizza & Snacks, ensuring exceptional food quality, safety, cleanliness, and efficiency. The Assistant Kitchen Manager leads by example, trains and supports team members, upholds all health codes and safety standards, and collaborates closely with front-of-house and brewery leadership to execute menu consistency and operational excellence. This full-time, hourly position reports to the Kitchen Manager/Chef.

Essential Duties and Responsibilities

• Help supervise daily kitchen operations and ensure execution of prep, service, and closing procedures
• Monitor food quality, portioning, and presentation standards across all menu items
• Participate in scheduling kitchen staff to meet labor targets while maintaining full coverage during high-traffic periods
• Participate in hiring, training, coaching, and evaluating back-of-house team members
• Maintain clean, organized, and food-safe workspaces; enforce all local and company sanitation and safety standards
• Conduct inventory counts and oversee ordering to ensure appropriate stock levels without excess waste
• Coordinate with suppliers and vendors; receive and inspect food deliveries
• Ensure equipment is cleaned, maintained, and in good working order; report any malfunctions
• Collaborate with management team on menu updates, specials, and operational improvements
• Assist in pizza making, prep, and line work as needed
• Adhere to all WISEACRE policies, processes, and standards in order to maintain a safe and welcoming work environment for self, co-workers, vendors, and guests
• Other duties and special projects as assigned by the Chef

Equipment:

• Our kitchen features an electric Pizza Master deck oven, dough mixer, slicer, griddle, and standard kitchen appliances and prep equipment. While our menu is centered around New Haven–style pizza, Little Bettie also offers rotating seasonal snacks, salads, and specialty items that pair well with our beers.

Schedule:

• Operating hours typically range from 10 AM – 11 PM. Shifts vary by day and may include mornings, evenings, weekends, and holidays. The Assistant Kitchen Manager role requires scheduling flexibility and availability to work peak service hours.
• Holiday schedules vary year to year and are determined on a case-by-case basis after reviewing the calendar and needs of the business. Veterans Day is a paid holiday for all full-time veterans on our staff.

Qualifications & Requirements:

• Must be 21 years of age or older
• High school diploma or GED required
• 2–4 years kitchen management or lead cook experience required
• ServSafe Food Manager certification (or ability to obtain within 30 days of employment)
• Strong leadership, organizational, and communication skills
• Ability to work calmly and effectively under pressure in a fast-paced environment
• Must be able to work nights, weekends, and holidays as needed
• Must be able to operate without distraction in a noisy, high-energy space

Bonus Skills:

• Pizza-making or high-volume food service experience
• Passion for hospitality and craft beer
• Spanish language proficiency
• Experience with scheduling and labor management platforms
  

Physical Demands:

• This position requires regular physical activity including standing, bending, lifting, and working near heat.
• Must be able to lift and move objects weighing up to 50 lbs
• Must be able to stand for the duration of a shift, excluding breaks
• Must be comfortable working near open flame and in a hot kitchen
• Must be willing to operate in both indoor and outdoor (patio service) environments