Kitchen Manager: Lead a Scratch Kitchen & Team Growth

Carrabba's Italian Grill, LLC; Troy (MI); On-site; USD 55,000 - 75,000; Full time

Job summary

Carrabba's Italian Grill, LLC is seeking a Restaurant Kitchen Manager to lead all back-of-house operations at the Troy, MI location. You will supervise kitchen staff, ensure recipes and presentations meet Carrabba’s quality standards, and drive efficiency, safety, and guest satisfaction.

You should have at least 3 years of restaurant management experience, with a background in full-service casual dining and scratch-kitchen exposure preferred.

Qualifications

• Minimum 3 years of restaurant management experience (Culinary or Kitchen management preferred).
• Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment.
• Previous exposure to a scratch kitchen is a plus.

Responsibilities

• Direct and supervise prep staff; ensure food quality and consistency.
• Hire and train back-of-house employees.
• Implement security protocols to protect staff and guests.
• Prepare kitchen equipment and production areas daily to boost productivity and reduce waste.
• Ensure compliance with safety, sanitation standards, company policies and laws; health inspections meet requirements.
• Maintain basics: line checks, testing, training, recipe adherence, window management, cook times.
• Verify all menu items are prepared to Carrabba’s specifications.
• Manage staffing levels and shift assignments.
• Keep kitchen, dish, and storage areas organized.
• Check inventory and place food and supply orders.
• Set high standards for customer service and work example.

Skills

Leadership

Hiring

Training

Staff management

Quality control

Safety

Relocation willingness

Bilingual

Job description

Carrabba's Italian Grill, LLC is seeking a Restaurant Kitchen Manager to lead all back-of-house operations at the Troy, MI location. You will supervise kitchen staff, ensure recipes and presentations meet Carrabba’s quality standards, and drive efficiency, safety, and guest satisfaction.

You should have at least 3 years of restaurant management experience, with a background in full-service casual dining and scratch-kitchen exposure preferred.