Executive Kitchen Leader — Upscale Dining, High-Volume Ops

Goodwin Recruiting; Birmingham (MI); On-site; USD 100,000 - 130,000; Full time

Benefits offered by this job

Bonus

Medical insurance

Dental insurance

Vision insurance

401(k)

Paid time off

6 paid holidays

Gym reimbursement

Job summary

Goodwin Recruiting seeks an Executive Kitchen Manager for an upscale dining concept in Birmingham, MI. You will lead back-of-house operations with a hands-on presence during service and develop a team focused on high standards and flawless execution.

You’ll oversee scheduling, labor, inventory, and costs while partnering with front-of-house leaders to deliver exceptional guest experiences. Strong leadership and ServSafe are required.

Qualifications

• Proven experience leading kitchen operations in upscale casual or fine dining.
• Strong track record in training, coaching, and developing kitchen teams.
• Solid understanding of labor management, inventory, and food cost controls.
• Certifications in food safety (ServSafe) are preferred.

Responsibilities

• Take ownership of day-to-day back-of-house operations.
• Lead from the floor during high-volume service.
• Maintain high standards for food quality, presentation, and speed.
• Train, coach, develop, and hold kitchen teams accountable.
• Manage scheduling and labor while maintaining appropriate staffing levels.
• Control food costs through ordering, inventory, waste management, and recipe execution.
• Maintain food safety, sanitation, and health department standards.
• Partner with front-of-house leadership to ensure smooth service.
• Execute menu rollouts, specials, and operational changes precisely.
• Build a positive kitchen culture centered on urgency, teamwork, and pride in execution.

Skills

Kitchen leadership

High volume kitchen

Team development

Food cost management

Food safety

Hands-on leadership

Job description

Goodwin Recruiting seeks an Executive Kitchen Manager for an upscale dining concept in Birmingham, MI. You will lead back-of-house operations with a hands-on presence during service and develop a team focused on high standards and flawless execution.

You’ll oversee scheduling, labor, inventory, and costs while partnering with front-of-house leaders to deliver exceptional guest experiences. Strong leadership and ServSafe are required.