Kitchen Manager: Lead High-Volume Kitchen & Team

Gimme's Par & Grill; Grand Rapids (MI); On-site; USD 33,000 - 37,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

401(k) with company match

Paid vacation 80 hours/year

Free meals while working

Bonus eligibility

Weekly pay

Growth opportunities

Job summary

Gimme's Par & Grill in Downtown Grand Rapids, MI is hiring a Kitchen Manager to lead daily kitchen operations and service execution under the Head Chef. You will oversee line, prep, and expo, ensuring consistency in recipes, portions, and timing while guiding a growing team.

The role requires 2+ years of leadership in busy settings, strong cooking and food safety know-how, and the ability to coach staff and manage costs. Weekend availability is required and compensation ranges with experience.

Qualifications

• 2+ years of kitchen leadership experience in a fast-paced restaurant.
• Experience in a busy, full-service, high-volume restaurant/bar.
• Strong cooking, timing, and food presentation knowledge.
• Ability to lead service while working with the team.
• Excellent communication, organization, and follow-through.
• Familiarity with inventory, waste, and food cost controls.

Responsibilities

• Support the Head Chef in daily kitchen operations and service execution.
• Lead kitchen operations during assigned shifts and when Head Chef is off-duty.
• Coordinate prep, line, and expo activities to ensure timely service.
• Train and coach staff on recipes, safety, and service expectations.
• Monitor portions, recipes, and presentation for consistency.
• Collaborate with Front of House to manage timing and guest requests.

Skills

Kitchen leadership

High-volume ops

Food safety

Communication

Team training

Time management

Inventory management

Cost control

Education

Culinary degree welcome

Tools

ServSafe

Job description

Gimme's Par & Grill in Downtown Grand Rapids, MI is hiring a Kitchen Manager to lead daily kitchen operations and service execution under the Head Chef. You will oversee line, prep, and expo, ensuring consistency in recipes, portions, and timing while guiding a growing team.

The role requires 2+ years of leadership in busy settings, strong cooking and food safety know-how, and the ability to coach staff and manage costs. Weekend availability is required and compensation ranges with experience.