Kitchen Manager

Barcade Llc • Detroit, MI

20h • $55,000

About The Position

Kitchen Manager
Job Type: Full-Time, Salaried (Exempt)
Salary: Starting at $55,000 annually

PRESS START to join our team and level up your skills!

We're all about classic arcade games, craft beer (tap fresh, no cans or bottles), and loud fun.

We built it this way.

Barcade® is hands-on by design. Since opening our first location in an old metal shop in Williamsburg, Brooklyn in 2004, we’ve grown to nine locations across six states, all still owned and operated by the original co-founders.

Barcade® is hiring a Kitchen Manager to lead back-of-house operations with a hands-on approach. You’ll partner with the General Manager to manage inventory, uphold food safety standards, and keep the kitchen clean, sharp, and running smoothly. You’ll also be managing the kitchen directly from the kitchen, working the line, running expo, and setting the tone for your team every shift.

Requirements

• At least 2+ years of experience as a kitchen manager in a full-service or high-volume setting
• Ability to lead in a fast-paced, ticket-driven kitchen during nights, weekends, and holidays
• Strong leadership experience including staff supervision, scheduling, and performance management
• Proficiency in line work, prep, station setup, and recipe execution
• Experience with inventory management, vendor communication, and cost control
• Knowledge of local food safety regulations, inspections, and cleaning protocols
• Ability to lift up to 60 lbs and work on your feet for 8 – 10-hour shifts
• Strong interpersonal and communication skills across teams and departments

Responsibilities

• Service leadership: Run the line and expo when needed. Keep service smooth, timing sharp, and the staff focused.
• Inventory & ordering: Manage weekly orders, track inventory, and control waste.
• Food safety & cleanliness: Ensure health department compliance and daily sanitation standards.
• Cost control: Monitor food and labor costs and make operational adjustments as needed.
• Menu execution: Maintain recipe consistency and help develop specials in coordination with the Culinary Director.
• Scheduling: Build BOH schedules based on business volume and labor targets.
• Team development: Hire, train, coach, and lead a high-performing kitchen team.
• Collaboration: Partner with FOH and the GM to align on events, prep, communication, and execution.
• Communication: Lead with clear communication, update your team on changes, and create a kitchen where everyone knows the play.

Benefits

• Salary range: starting at $55,000 annually, with eligibility for a quarterly bonus after successful training
• Paid time off
• Medical, dental, and vision insurance
• 401(k) plan
• Employee discount on food and beverage

What This Job Offers

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