Kitchen Manager

The Yard Corktown; Michigan; On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

15 days PTO

Job summary

The Yard Corktown is seeking a hands-on Kitchen Manager to lead our high-volume kitchen operations in a vibrant entertainment venue. You will drive quality, consistency, and cost control while coordinating with front-of-house and bar teams.

The role emphasizes strong leadership, menu costing input, labor optimization, and adherence to safety standards. This full-time management position requires flexibility for evenings and events in a dynamic hospitality setting.

Qualifications

• Minimum 3 years of kitchen management in high-volume restaurant operations.
• 5+ years total professional foodservice experience.
• Proven track record managing teams of 8+ employees.
• Experience with food cost control and inventory management.
• Preferred: experience in bar/entertainment venue environments.

Responsibilities

• Manage daily kitchen operations for high-volume food service.
• Ensure consistent food quality, presentation, and adherence to recipes and brand standards.
• Oversee all food preparation and coordinate with front-of-house and bar teams.
• Monitor and control food costs, waste, and inventory levels.
• Maintain health department regulations and food safety standards.
• Manage kitchen equipment maintenance and coordinate repairs promptly.
• Recruit, hire, train, and develop a high-performing kitchen team.
• Create and manage work schedules to optimize labor costs and service coverage.
• Conduct regular performance evaluations and provide ongoing coaching and development.
• Foster a positive, productive team culture and resolve conflicts professionally.
• Implement and enforce safety training programs and protocols.
• Lead by example with hands-on participation during peak service periods.
• Monitor food costs and gross profit margins to achieve budget targets.
• Collaborate on budget planning and vendor relationships.

Skills

Leadership

Communication

POS proficiency

Food cost control

High-pressure

Problem solving

Food safety regs

Education

High school diploma

Culinary degree or training

ServSafe Manager Certification

Tools

POS systems

Job description

Job Description

KITCHEN MANAGER
Position Type: Full-Time Management
Reports To: General Manager

Position Overview

We are seeking a hands-on Kitchen Manager to lead our kitchen operations in a high-energy entertainment venue setting. The ideal candidate combines strong operational expertise with proven leadership skills and a passion for maintaining exceptional quality standards while managing food costs effectively.

KEY RESPONSIBILITIES

Kitchen Operations

• Manage daily kitchen operations for high-volume food service
• Ensure consistent food quality, presentation, and adherence to recipes and brand standards
• Oversee all food preparation and coordinate seamlessly with front-of-house and bar teams
• Monitor and control food costs, waste, and inventory levels
• Maintain full compliance with health department regulations and food safety standards
• Manage kitchen equipment maintenance and coordinate repairs promptly

Team Leadership & Development

• Recruit, hire, train, and develop a high-performing kitchen team
• Create and manage work schedules to optimize labor costs and service coverage
• Conduct regular performance evaluations and provide ongoing coaching and development
• Foster a positive, productive team culture and resolve conflicts professionally
• Implement and enforce safety training programs and protocols
• Lead by example with hands-on participation during peak service periods

Financial Management

• Monitor food costs and gross profit margins to achieve budget targets
• Collaborate on menu costing and pricing strategies
• Manage vendor relationships and make informed purchasing decisions
• Participate in budget planning and implement cost control initiatives

Administrative Duties

• Maintain accurate records of inventory, labor, and operational metrics
• Prepare daily, weekly, and monthly reports for management review
• Document safety incidents and corrective actions appropriately
• Participate in management meetings and strategic planning sessions

  QUALIFICATIONS

  Experience Required

  • Minimum 3 years of kitchen management experience in high-volume restaurant operations
  • 5+ years total professional foodservice experience
  • Proven track record managing teams of 8+ employees
  • Experience with food cost control and inventory management
  • Preferred: Previous experience in bar/entertainment venue environments

  Education & Certifications

  • High school diploma or equivalent required
  • Culinary degree or equivalent professional training preferred
  • ServSafe Manager Certification required (must obtain within 30 days if not currently certified)
  • Valid driver's license

  Skills & Competencies

  • Strong leadership and team management capabilities
  • Excellent verbal and written communication skills
  • Proficiency with POS systems and kitchen management software
  • Solid understanding of food costs, inventory control, and P&L fundamentals
  • Ability to perform effectively under pressure in fast-paced environments
  • Strong problem-solving and decision-making abilities
  • Comprehensive knowledge of current food safety regulations and best practices

  PHYSICAL REQUIREMENTS & SCHEDULE

  Physical Demands

  • Ability to stand and walk for extended periods (8+ hours)
  • Manual dexterity for food preparation and equipment operation
  • Capable of working in a fast-paced, high-energy environment

  Schedule Requirements

  • Hours: Average 50 hours per week
  • Shift: Primarily evenings/nights (typical shift: 3:00 PM - 12:00 AM)
  • Availability: Must be flexible for nights, weekends, holidays, special events, and peak business periods

  COMPENSATION & BENEFITS

  Salary & Time Off

  • Base Salary: Competitive, commensurate with experience
  • Paid Time Off (Year One):
    • 15 days PTO