Kitchen Manager

Maru Hospitality Group; Detroit (MI); On-site; USD 50,000 - 70,000; Full time

Job summary

A modern dining establishment located in Detroit, Michigan is seeking a Kitchen Manager dedicated to creating an exceptional dining experience. The role involves leading and mentoring kitchen staff, ensuring cleanliness and adherence to safety regulations, and managing inventory. Candidates should have excellent communication skills, a positive attitude, and a commitment to team growth. Join our vibrant kitchen culture and embark on a fulfilling culinary journey.

Qualifications

• Positive attitude and eagerness to learn and grow.
• Ability to create and maintain a clean and safe kitchen environment.
• Keen knowledge of staff abilities for effective scheduling.

Responsibilities

• Lead, manage, and hold kitchen staff accountable.
• Ensure sanitation and cleanliness of kitchen.
• Conduct quarterly performance reviews with staff.

Skills

Ability to connect with guests and team members

Leadership skills

Knowledge of food safety regulations

Inventory management

Tools

Sysco Shop

Superior online ordering systems

Gelardi online ordering systems

Job description

Maru combines unique, beautifully-presented signature rolls with a modern‑yet‑organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef‑driven mentality, empowering our teams by putting our people first, hands‑on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration.

We are looking for a Kitchen Manager with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.

Learn more about what it’s like to work at Maru: https://bit.ly/2Rtizko

Follow us: marusushi.com

Culture

• Ability to connect with guests and team members
• Enlightened hospitality model
• Can create raving fans based off of performance
• Has the ability to create the yes for teammates and guests in different scenarios
• Embodies our core values
• Lead, manage, and hold line, prep cooks, and dishwashers accountable
• Takes ownership of hotline
• Makes appropriate cuts for business levels and communicates to leadership
• Sets prep schedule for hot line and prep cooks
• Correct levels of prep through systems management

Ordering

• Typically Sysco, Superior, and Produce company
  • Use of Sysco Shop, Superior and Gelardi online ordering systems
  • Sysco and Superior twice weekly, Gelardi at least twice a week

HOH Scheduling

• Keen knowledge of staff abilities
• Scheduling within budget and forecasting guidelines
• Submit to EC for approval

Ensure Sanitation and Cleanliness

• Help write, approve and follow-through on all cleaning checklists
• Ensure closing checklists are accurate
• Ensure all Covid regulations are adhered to and update any communication or process as the regulations change

Oversee the Development of Kitchen Department

• Conduct Quarterly Conversations with hourly staff
• Review your hourly team
• Give them SMART goals via development plan when applicable