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Confidential
Assistant Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,475 / year median in Michigan
+2% projected growth
Job Description
Company Description Privately owned Restaurant and Bar that is a locally focused known for its welcoming atmosphere and commitment to quality food and service. Located in Pontiac, MI, the establishment offers guests a comfortable dining experience with a menu that highlights classic, well-prepared dishes. The team values collaboration, consistency, and attention to detail in both the kitchen and front-of-house operations. Dogwoods is dedicated to providing guests with memorable meals and attentive service, while supporting a positive and professional work environment for its staff. Role Description The Assistant Kitchen Manager is a full-time, on-site role based in Pontiac, MI. This role supports the Kitchen Manager in overseeing daily kitchen operations, including supervising line cooks and prep staff, coordinating food preparation, and ensuring timely, accurate order execution. Duties include monitoring food quality and presentation, enforcing food safety and sanitation standards, assisting with inventory management and ordering, and helping plan menu items or specials. The Assistant Kitchen Manager also participates in training new team members, scheduling staff, and collaborating with front-of-house leadership to maintain smooth service and a cohesive guest experience. Qualifications Candidates should possess strong skills in Food Preparation and Cooking to support consistent, high-quality dishes. Candidates should possess knowledge of Food & Beverage operations and Food Quality standards to maintain a reliable guest experience. Candidates should possess abilities in Culinary Management, including basic inventory control and team coordination. Experience in a restaurant kitchen supervisory or lead cook role is preferred. Understanding of food safety regulations and proper sanitation practices is required. Strong communication, time management, and problem-solving skills are beneficial. Ability to stand for extended periods, work in a fast-paced environment, and lift moderate weights as part of daily duties.