Job Overview An established, high-volume, independently owned restaurant in Macomb County is seeking an experienced Kitchen Manager to lead our back-of-house operation. We are looking for a hands-on leader who can run a busy kitchen, develop a strong team, maintain consistent food quality, and keep food and labor costs under control. This is not a desk-management position. The right person will be comfortable leading from the line when needed, coaching employees, solving problems during busy shifts, and taking ownership of the overall performance of the kitchen. What You'll Be Responsible For Lead and oversee all day-to-day kitchen operations Manage, train, coach, and develop kitchen employees Create schedules and maintain appropriate staffing levels Ensure consistent food quality, portioning, recipes, and presentation Maintain ticket times and efficient execution during high-volume periods Order food and supplies and maintain proper inventory levels Monitor and control food cost, waste, and labor Maintain proper food rotation, storage, labeling, and sanitation Ensure compliance with health department and food safety requirements Receive deliveries and verify product quality, quantities, and pricing Help identify opportunities to improve kitchen efficiency and profitability Work closely with ownership and front-of-house management Maintain a clean, organized, and professional kitchen What We're Looking For 2+ years of kitchen management, assistant kitchen management, or strong kitchen supervisory experience Strong line-cooking skills and willingness to jump in when necessary Experience managing a fast-paced, high-volume kitchen Strong leadership and communication skills Experience with scheduling and labor management Understanding of food cost, inventory, portion control, and waste management Strong knowledge of food safety and sanitation Dependable, organized, and able to remain calm under pressure ServSafe certification preferred or willingness to obtain certification The Person We're Looking For We're looking for someone who takes ownership of the kitchen . You notice problems before they become bigger problems. You hold people accountable while treating them with respect. You understand that consistency matters—whether it's a busy Saturday night or a slower weekday lunch. Most importantly, you understand that a successful kitchen isn't just about cooking great food. It's about people, systems, cleanliness, consistency, speed, and controlling costs . Compensation & Benefits Competitive salary based on experience Paid vacation/PTO Employee meal discounts Performance-based bonus opportunities Stable, established restaurant Supportive ownership Opportunity for advancement within a growing restaurant company Schedule This is a full-time management position. Availability for nights and weekends is required. The Kitchen Manager's schedule will vary based on the needs of the restaurant.

Pay:

$50,000.00 - $65,000.00 per year

Benefits:

Employee discount Paid time off

Work Location:

In person