Senior Kitchen Manager

BJ's Restaurants•Grand Rapids, MI

11d

About The Position

The Senior Kitchen Manager leads kitchen operations at BJ’s Restaurants, overseeing team development, food quality, safety, inventory, and operational execution. As a member of the restaurant leadership team, this exempt management role exercises independent judgment and makes critical operational decisions to support restaurant performance, team engagement, and guest satisfaction. The position focuses on leading people, developing talent, maintaining operational excellence, and creating a positive environment where team members can thrive.

Requirements

At least one year of full-service kitchen experience or General Manager-level experience in a fast-casual environment.
One year of experience leading, coaching, and motivating high-performing teams.
Experience using kitchen systems and technology, including KDS, scheduling, inventory management, and effective ordering.
Ability to work a flexible schedule, including nights, weekends, and holidays, with a minimum 50-hour work week consisting of five 10-hour shifts.
Knowledge of food safety and sanitation standards, with a track record of high health inspection scores.
Strong problem-solving and decision-making skills in a fast-paced environment.
Demonstrated success managing food costs, labor, safety standards, and operational performance.
Passion for creating exceptional guest experiences and fostering a positive, team-focused culture.

Responsibilities

Lead daily kitchen operations and ensure smooth execution with a well-prepared team.
Set clear priorities through pre-shift communication, coaching, and team development.
Maintain a safe, compliant, and well-functioning kitchen environment.
Support hiring, development, performance management, and career growth for team members.
Champion food safety, sanitation, and operational standards.
Ensure menu items are prepared with quality, consistency, and attention to detail.
Oversee daily preparation and production to deliver an exceptional guest experience.
Train, coach, and develop kitchen teams.
Foster a culture of accountability, teamwork, and continuous improvement.
Partner with front-of-house leaders to deliver seamless service and support guest recovery when needed.
Manage food costs, labor, safety standards, and operational performance.