Kitchen Manager

Bavarian Inn Restaurant•Frankenmuth, MI

About The Position

Bavarian Inn Restaurant is hiring a hands-on Kitchen Manager to help lead its busy, high-volume kitchen operation. The role includes developing team members, planning daily food production, and maintaining the quality and consistency of the restaurant’s Family Style Chicken Dinners. Reporting to the Kitchen Division Manager and working alongside the Kitchen Leadership Team, the Kitchen Manager helps organize specialized kitchen teams and prepare them for service. This is an active, working management position that regularly involves working on kitchen food lines, assisting with cooking and service, and leading by example.

Requirements

At least 4 years of kitchen management or supervisory experience in a restaurant, commercial kitchen, or high-volume food production environment.
Ability to coach, develop, motivate, and hold team members accountable while maintaining a positive, team-focused environment.
Strong practical cooking skills and familiarity with commercial kitchen equipment.
Commitment to consistent food quality.
Ability to anticipate operational needs, coordinate production and staffing priorities, and make sound decisions in a fast-paced environment.
Strong communication skills and ability to collaborate effectively with fellow managers and team members.
Knowledge of food safety and sanitation practices.
ServSafe Manager certification required within 30 days of hire.
Ability to stand and walk for extended periods, regularly work in active kitchen stations, and lift and maneuver up to 50 pounds.
Ability to work 40–45 hours per week, including evenings, weekends, and holidays.

Responsibilities

Partner with kitchen leadership to develop and implement a structured training program that builds culinary skills, confidence, and consistency.
Help establish training procedures, skill expectations, and methods for evaluating team member progress.
Provide hands-on training, coaching, and ongoing feedback to strengthen performance and promote accountability.
Coordinate food production, staffing needs, and daily priorities with kitchen leadership based on anticipated guest volume.
Anticipate operational needs and prepare for busy meal periods, special events, and changing business demands.
Work alongside team members on kitchen food lines and step into cooking and service positions as needed.
Monitor food preparation and service to maintain standards for flavor, temperature, portioning, and presentation.
Ensure standardized recipes, food safety procedures, and sanitation standards are consistently followed.
Address quality concerns promptly through coaching, problem-solving, and continuous improvement.
Share responsibility with the Kitchen Leadership Team for team supervision, performance management, scheduling, and staffing decisions.
Maintain a safe, clean, organized, and productive kitchen environment.
Foster a positive team culture built on Trust, Respect, Optimism, and Fun.