Kitchen Manager

Blake's Orchard & Cider Mill; Armada (MI); On-site; USD 50,000 - 75,000; Full time

Job summary

Blake's Orchard & Cider Mill in Armada, Michigan is seeking a Head Chef & Kitchen Manager to lead the back-of-house operations. This pivotal role involves culinary vision, team leadership, and compliance with health standards.

The ideal candidate will have over 5 years of senior kitchen management experience and a passion for creativity in menu development and kitchen culture. This position requires strong leadership skills and the ability to manage food and labor costs effectively.

Qualifications

• 5+ years of experience in a senior kitchen management role.
• Documented experience with menu development, including seasonal and special menus.
• Ability to communicate effectively in English.
• Ability to lift and move at least 100 lbs regularly.

Responsibilities

• Drive the culinary identity of the restaurant with a guest-informed perspective.
• Manage food cost, labor cost, waste control, and inventory accuracy.
• Ensure full compliance with health department and sanitation standards.
• Lead kitchen execution for special events and high-volume operations.

Skills

Culinary creativity

Team leadership

Cost management

Food safety compliance

Organizational skills

Communication skills

Education

High school diploma or equivalent

ServSafe certification or equivalent food safety credential

Culinary degree or formal culinary training

Tools

Microsoft Office applications

Job description

Job Summary

The Head Chef & Kitchen Manager is a key leadership role responsible for the full back‑of‑house operation — from culinary vision and team culture to cost management and sanitation compliance. This is a role for a creative, guest‑aware culinarian who leads with both passion and precision.

Responsibilities & Duties

Culinary Vision & Creativity

• Drive the culinary identity of the restaurant with a creative, guest‑informed perspective on food
• Develop menus, specials, and seasonal offerings in partnership with leadership — with a focus on originality, local/seasonal sourcing, and evolving guest tastes
• Stay current on food trends, regional influences, and emerging techniques that elevate the guest experience
• Lead all food production and kitchen execution to ensure consistency, quality, taste, and presentation standards
• Standardize recipes, portions, plating, and prep procedures
• Conduct regular line checks and taste tests to maintain quality standards

Guest Connection & Experience

• Maintain a strong understanding of who our guests are and what they value — use that insight to shape menus and specials
• Collaborate with front‑of‑house leadership to ensure seamless communication and a unified guest experience
• Represent the kitchen's culture and craft with pride — be a visible, positive presence in the broader team
• Incorporate guest feedback into ongoing menu and process improvements

Team Leadership & Culture

• Recruit, hire, train, coach, schedule, and develop kitchen staff
• Build a kitchen culture rooted in accountability, teamwork, urgency, and professionalism — and pride in the work
• Invest in mentorship and career development to retain strong talent and grow future leaders
• Conduct performance reviews and corrective action when necessary
• Ensure proper onboarding and training for all new BOH employees

Financial & Operational Performance

• Manage food cost, labor cost, waste control, and inventory accuracy
• Forecast purchasing needs based on business volume and seasonality
• Order food, beverage, and kitchen supplies within budget parameters
• Improve kitchen productivity, prep systems, and ticket times

Safety & Sanitation (Non‑Negotiable)

• Maintain full compliance with health department, food safety, and sanitation standards — no exceptions
• Train staff on rotation, labeling, chemical safety, knife safety, and safe work practices
• Ensure daily and weekly cleaning schedules are completed

Facilities & Equipment

• Monitor kitchen equipment condition and coordinate repairs/maintenance as needed
• Maintain organized storage, receiving, and product handling procedures

Additional Responsibilities

• Assist in all kitchen functions during peak business periods
• Lead kitchen execution for special events, festivals, and high‑volume seasonal operations (including 6‑day weeks during peak September–October season)
• Document and continuously improve SOPs for consistency and scalability

Requirements

Required

• High school diploma or equivalent
• 5+ years of experience in a senior kitchen management role
• Documented experience with menu development, including seasonal and special menus
• Proven ability to lead and coordinate a production operation with 10 or more employees
• Demonstrated record of running a comparable establishment efficiently and profitably
• Strong organizational and systems‑thinking skills
• Excellent knowledge of industry trends and guest expectations
• Ability to communicate effectively in English, verbally and in writing — including with FOH leadership and vendor partners
• Proficiency in routine business math, including cost computation and pricing
• Solid understanding of production principles and kitchen operations
• Proficiency in Microsoft Office applications
• Ability to lift and move at least 100 lbs regularly
• Ability to remain standing for an entire shift (8–12 hours daily)
• Regular, predictable, full attendance is an essential function of this role

Preferred

• ServSafe certification or equivalent food safety credential
• Culinary degree or formal culinary training
• Experience working in seasonal or event‑driven restaurant environments

Working Conditions

Work is performed in a climate‑controlled kitchen environment, as well as outside locations and seasonal outposts. The noise level is typically moderate but can be loud, requiring ear protection at times. Eye protection is required around moving mechanical parts. Standard schedule is 5.5 days per week. During peak season (September & October), a 6‑day minimum schedule of 50+ hours per week is required. Shifts run 8–10 hours per day. Weekend availability is required. Some days may involve up to 8 hours of computer‑based work. Due to the seasonal nature of the business, hours and number of shifts will vary throughout the year.

The employee is regularly required to stand, walk, use hands and arms, climb, balance, stoop, kneel, crouch, and communicate. The employee is occasionally exposed to extreme temperatures, fumes or airborne particles, and toxic or caustic chemicals.

Additional Duties

This job description does not state or imply that these are the only duties to be performed. You will be expected to follow other job‑related instructions and perform duties as requested by your supervisors.

The Blake’s family of companies is an Equal Opportunity Employer.