Kitchen Director: High-Volume Catering & Commissary Ops

Slows Bar BQ; Detroit (MI); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive Salary

Paid Time Off (PTO)

Medical & Dental Insurance

Employee Discounts & Perks

Job summary

Slows Bar BQ is seeking a highly motivated Kitchen Manager to oversee daily kitchen operations for Slows To Go and related channels. The role emphasizes leadership of staff, recipe and yield control, and adherence to sanitation standards across carryout, catering, concessions, and food trucks.

You will partner with the Executive Chef to recruit, train, and onboard kitchen personnel, driving output while maintaining quality and morale.

Qualifications

• Minimum 3 years in high-volume kitchen environments.
• At least 2 years of kitchen supervisory/management experience with focus on staff management.
• Experience leading commissary/kitchen operations and coordinating event prep plans.
• Catering production experience required.
• ServSafe Foodservice Manager Certification is required.
• Strong proficiency with inventory tracking & scheduling software (Toast, R365) and clear communication with leadership.

Responsibilities

• Oversee multi-channel prep schedules across carryout, catering, concessions, and food truck events.
• Ensure timely commissary order fulfillment for multiple Slows locations.
• Maintain recipes, portions, yield, and sanitation standards.
• Lead by example at production stations to meet daily targets.
• Maintain inventories, daily counts, and equipment maintenance per PM programs.
• Collaborate with executive leadership to optimize staffing and scheduling.

Skills

Staff management

Kitchen leadership

Production planning

Sanitation standards

Communication

Physical endurance

Education

ServSafe Foodservice Manager Certification

Tools

Toast

R365

Job description

Slows Bar BQ is seeking a highly motivated Kitchen Manager to oversee daily kitchen operations for Slows To Go and related channels. The role emphasizes leadership of staff, recipe and yield control, and adherence to sanitation standards across carryout, catering, concessions, and food trucks.

You will partner with the Executive Chef to recruit, train, and onboard kitchen personnel, driving output while maintaining quality and morale.