Kitchen Manager

Gimme's Par & Grill • Grand Rapids, MI

12d • Onsite

About The Position

Gimme's Par & Grill is seeking an experienced, hands-on Kitchen Manager to support daily kitchen operations, lead service, develop team members, and maintain consistent food quality and execution. The position reports directly to the Head Chef and coordinates closely with the Head Chef, General Manager, and front-of-house leadership to keep service running smoothly. When the Head Chef is off-duty, the Kitchen Manager serves as the kitchen's on-duty leader, maintaining established standards and keeping the team organized, productive, and supported.

The ideal candidate is dependable, detail-oriented, comfortable leading from the line, and brings strong cooking skills, clear communication, and a collaborative attitude. The role is full-time, with primarily afternoon and evening shifts and required weekend availability, including Sundays; holidays may also be scheduled. Compensation is $24–$27 per hour based on experience, plus overtime and bonus eligibility. A salaried package may be considered for a candidate with substantial kitchen management experience and a proven record leading high-volume restaurant teams.

Requirements

• At least two years of kitchen leadership experience as a Kitchen Manager, Sous Chef, Lead Cook, or in a similar position.
• Experience in a busy, full-service restaurant.
• Strong knowledge of cooking techniques, preparation, kitchen timing, and food presentation.
• Ability to lead service while actively working alongside the team.
• Strong communication, organization, time management, and follow-through.
• Familiarity with inventory management, waste reduction, portion control, and food costs.
• A calm, constructive approach to busy shifts and unexpected challenges.
• Willingness to learn and uphold the Head Chef's recipes, systems, and standards.
• Availability for afternoon and evening shifts, weekends—including Sundays—and holidays as scheduled.
• Ability to perform the essential duties of an active kitchen role, including standing, walking, bending, and using stairs, with or without reasonable accommodation.
• ServSafe Food Protection Manager certification, or ability to obtain it.

Nice To Haves

• High-volume restaurant and bar experience.
• A culinary degree.

Responsibilities

• Support the Head Chef with daily kitchen operations, including prep planning, station readiness, service execution, and closing procedures.
• Work alongside the team on the line, in prep, and at expo as needed.
• Maintain consistent recipes, portion sizes, presentation, food quality, and ticket times.
• Lead kitchen operations during assigned shifts and when the Head Chef is off-duty.
• Coordinate preparation and execution for restaurant service, private events, league nights, and group outings.
• Communicate with front-of-house management about timing, item availability, special requests, and service issues.
• Lead by example and foster a professional kitchen culture based on respect, teamwork, and accountability.
• Train and coach kitchen staff on recipes, station procedures, food safety, and service expectations.
• Assist the Head Chef with onboarding, scheduling, staff development, and performance feedback.
• Clearly delegate responsibilities and follow through on their completion.
• Address shift-level concerns promptly and communicate ongoing issues to the Head Chef.
• Maintain prep lists and par levels based on anticipated business and upcoming events.
• Assist with ordering, receiving, inventory counts, and product organization.
• Monitor portion control, product rotation, waste, and spoilage.
• Support food and labor cost goals through thoughtful preparation and effective shift management.
• Contribute ideas for seasonal features, menu improvements, and more efficient kitchen procedures under the Head Chef's direction.
• Uphold food safety, sanitation, allergen-handling, and workplace safety standards.
• Ensure proper labeling, dating, storage, and temperature control.
• Maintain clean, organized stations, coolers, storage areas, and equipment.
• Ensure daily and scheduled cleaning responsibilities are completed.
• Identify and report equipment problems and maintenance needs.

Benefits

• Health insurance
• Dental insurance
• 401(k) with company match
• 80 hours of paid vacation per year, accrued beginning on the first day and available for use after 90 days of employment
• Free meals while working
• Bonus eligibility
• Weekly pay
• Supportive team environment with opportunities for growth
• Overtime compensation

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed