Kitchen Manager
$56,000–$56,000 year
On-siteDetroit, Michigan, United States
Job Summary
Oversee daily kitchen functions, staff management, and multi-channel production schedules at Slows To Go, leading team members while executing food purchasing within budget. Guarantee standardized recipes, portion guidelines, and yield requirements across carryout, catering, concessions, food truck events, and regional commissary shipments for Corktown, Berkley, and Ann Arbor. Conduct precise inventory counts, manage supply distribution, and maintain equipment in accordance with preventative maintenance programs. Partner with the Executive Chef to recruit, interview, hire, and onboard kitchen personnel, providing active coaching and routine check-ins to build skills and elevate morale. Strictly adhere to food purchasing, waste control, and labor budgets while preparing operational paperwork and logs on time.
Required Qualifications
- Minimum 3 years in high-volume kitchen environments
- At least 2 years of kitchen supervisory/management experience with a focus on staff management
- Prior commissary kitchen leadership experience and proven success executing simultaneous event prep plans
- Prior Catering production experience
- Active ServSafe Foodservice Manager Certification required
- Strong proficiency with computer systems, inventory tracking software, and digital scheduling tools (Toast, R365)
- Clear, confident communication skills to direct kitchen staff, delegate tasks, and collaborate with executive leadership
- Ability to stand and move continuously for extended periods, as well as reach, bend, stoop, and frequently lift/carry up to 70 lbs
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.