Kitchen Manager / Head Chef

Job Description Kitchen Manager / Head Chef River Trade Brewing Company•

Constantine, Michigan Position Type:

Full-Time Reports To:

Owners / General Manager About River Trade Brewing Company River Trade Brewing Company is a community-focused craft brewery and restaurant in Constantine, Michigan, committed to high-quality food, thoughtfully crafted beer, and warm, welcoming hospitality. We value teamwork, consistency, and pride in craft, and we strive to create an environment where both guests and staff feel at home. Position Summary The Kitchen Manager / Head Chef serves as the operational and culinary leader of River Trade's kitchen. This role combines hands-on cooking with full kitchen management responsibilities, ensuring consistent food quality, efficient operations, strong food safety practices, and a positive, accountable team culture. The Kitchen Manager is the primary cook while also overseeing staffing, scheduling, inventory, cost control, and training. This position is a key leadership role within the organization and plays a central part in maintaining the quality, reputation, and daily success of the food program. Key Responsibilities Kitchen Leadership & Daily Operations Serve as primary cook and lead kitchen shifts Execute the menu with consistency, quality, and attention to detail Oversee daily prep, service flow, and closing procedures Maintain a clean, organized, and efficient kitchen environment Ensure smooth coordination between kitchen and front-of-house teams Staff Management & Development Hire, train, schedule, and supervise kitchen staff Lead by example in professionalism, reliability, and teamwork Provide coaching, feedback, and performance management Build and maintain a positive, respectful, and collaborative kitchen culture Menu & Food Program Support Execute and maintain established menu standards Collaborate with ownership on specials, seasonal items, and menu development Monitor guest feedback and continuously improve food quality and execution Inventory, Ordering & Cost Control Manage food ordering, receiving, storage, and inventory systems Track food usage and minimize waste Monitor food cost percentages and support profitability goals Maintain strong vendor relationships and ordering schedules Food Safety & Compliance Ensure compliance with all local and state health department regulations Maintain ServSafe certification (or obtain within designated timeframe) Oversee sanitation practices, temperature logs, and safety documentation Qualifications 3-5+ years of professional kitchen experience, including leadership or supervisory responsibilities Strong cooking and execution skills across multiple stations Proven ability to lead staff, manage workflows, and remain calm under pressure Knowledge of food safety, sanitation, and kitchen operations Highly reliable, organized, and detail-oriented Availability to work nights, weekends, and holidays as required

Compensation & Benefits Annual Salary:

$45,000 Healthcare Stipend Paid Time Off Shift meals and employee discounts Opportunities for professional growth and long-term leadership within the company

Pay:

From $45,000.00 per year

Benefits:

Food provided Paid time off

Work Location:

In person Kitchen Manager / Head Chef 145 South Washington Street, Constantine, MI 49042 From $45,000 a year•Full-time From $45,000 a year•Full-time Job Description Kitchen Manager / Head Chef River Trade Brewing Company•

Constantine, Michigan Position Type:

Full-Time Reports To:

Owners / General Manager About River Trade Brewing Company River Trade Brewing Company is a community-focused craft brewery and restaurant in Constantine, Michigan, committed to high-quality food, thoughtfully crafted beer, and warm, welcoming hospitality. We value teamwork, consistency, and pride in craft, and we strive to create an environment where both guests and staff feel at home. Position Summary The Kitchen Manager / Head Chef serves as the operational and culinary leader of River Trade's kitchen. This role combines hands-on cooking with full kitchen management responsibilities, ensuring consistent food quality, efficient operations, strong food safety practices, and a positive, accountable team culture. The Kitchen Manager is the primary cook while also overseeing staffing, scheduling, inventory, cost control, and training. This position is a key leadership role within the organization and plays a central part in maintaining the quality, reputation, and daily success of the food program. Key Responsibilities Kitchen Leadership & Daily Operations Serve as primary cook and lead kitchen shifts Execute the menu with consistency, quality, and attention to detail Oversee daily prep, service flow, and closing procedures Maintain a clean, organized, and efficient kitchen environment Ensure smooth coordination between kitchen and front-of-house teams Staff Management & Development Hire, train, schedule, and supervise kitchen staff Lead by example in professionalism, reliability, and teamwork Provide coaching, feedback, and performance management Build and maintain a positive, respectful, and collaborative kitchen culture Menu & Food Program Support Execute and maintain established menu standards Collaborate with ownership on specials, seasonal items, and menu development Monitor guest feedback and continuously improve food quality and execution Inventory, Ordering & Cost Control Manage food ordering, receiving, storage, and inventory systems Track food usage and minimize waste Monitor food cost percentages and support profitability goals Maintain strong vendor relationships and ordering schedules Food Safety & Compliance Ensure compliance with all local and state health department regulations Maintain ServSafe certification (or obtain within designated timeframe) Oversee sanitation practices, temperature logs, and safety documentation Qualifications 3-5+ years of professional kitchen experience, including leadership or supervisory responsibilities Strong cooking and execution skills across multiple stations Proven ability to lead staff, manage workflows, and remain calm under pressure Knowledge of food safety, sanitation, and kitchen operations Highly reliable, organized, and detail-oriented Availability to work nights, weekends, and holidays as required

Compensation & Benefits Annual Salary:

$45,000 Healthcare Stipend Paid Time Off Shift meals and employee discounts Opportunities for professional growth and long-term leadership within the company

Pay:

From $45,000.00 per year

Benefits:

Food provided Paid time off

Work Location:

In person