Kitchen Operations Manager Jobs in Monroe, MI (NOW HIRING)

KITCHEN MANAGER Established High-Volume Sports Bar & Grill Group | Taylor, MI | Auburn Hills, MI | Madison Heights, MI

About Us We are a high-energy sports restaurant combining legendary scratch cooking with an exciting game-day atmosphere. Known for our made-from-scratch kitchen, hand-cut steaks, craft burgers, specialty pizzas, and signature wings — all prepared fresh daily — we operate in a high-volume environment serving 6,000–7,000 guests per week.

With average annual sales of $6.3 million and approximately $110,000–$130,000 per week, our restaurants deliver exceptional food quality and guest experiences in a fast-paced, team-oriented setting. We offer legendary training, outstanding benefits, and real opportunities for career growth.

The Opportunity We're seeking experienced and motivated Kitchen Managers to lead our back-of-house operations at our Taylor, Auburn Hills, and Madison Heights locations. If you're passionate about scratch cooking, thrive in high-volume environments, and love developing teams, we want to hear from you!

As Kitchen Manager, you'll oversee all kitchen operations, lead a dedicated culinary team, and ensure every dish meets our scratch-made standards. This is a hands-on leadership role where you'll maintain food quality, control costs, develop your team, and create a positive kitchen culture that supports our mission of delivering overwhelming hospitality.

What You'll Do

Kitchen Operations & Quality

• Lead and manage all back-of-house operations for a high-volume scratch kitchen serving 6,000–7,000 guests per week
• Ensure consistent food quality, proper preparation techniques, and scratch-cooking standards across all menu items
• Oversee food preparation, cooking, plating, and kitchen flow during high-volume service periods
• Monitor kitchen equipment and coordinate maintenance to ensure operational readiness
• Maintain proper food safety, sanitation, and health code compliance at all times

Team Leadership & Development

• Recruit, hire, train, and develop kitchen team members to maintain high standards
• Provide hands-on coaching, mentorship, and performance feedback to build a strong culinary team
• Create a positive, team-oriented kitchen culture focused on quality, speed, and collaboration
• Lead by example with strong work ethic and willingness to step in wherever needed
• Schedule kitchen staff effectively to meet business needs while controlling labor costs

Financial Management

• Manage food costs, inventory, ordering, and waste control to optimize profitability
• Control labor costs while maintaining appropriate staffing levels for volume
• Participate in P&L management and understand key kitchen performance metrics
• Work with vendors and suppliers to maintain quality standards and cost efficiency

Collaboration & Communication

• Work closely with FOH management to ensure seamless service and guest satisfaction
• Communicate clearly and professionally with all team members, management, and ownership
• Partner with Service Managers to align kitchen and dining room operations
• Participate in leadership meetings and contribute to restaurant-wide success

What You Bring

Required Experience

• 2+ years of kitchen management experience in a high-volume, full-service restaurant environment
• Scratch kitchen experience required — must have a strong foundation in made-from-scratch cooking
• Background with high-volume corporate or independent full-service concepts (casual dining, polished casual, or similar)
• Proven ability to lead and motivate kitchen teams in fast-paced environments
• Strong understanding of food costs, inventory management, and labor controls
• ServSafe or equivalent food safety certification (or ability to obtain)

Leadership & Skills

• Motivated and personable with genuine passion for food and hospitality
• Hands-on leader who steps in wherever needed and leads by example
• Excellent communication skills with both kitchen staff and FOH teams
• Proven track record of mentoring and training kitchen team members
• Strong organizational skills and ability to handle high-pressure service periods

Personal Qualities

• Team player with a collaborative mindset
• Detail-oriented with commitment to quality and consistency
• Calm under pressure with strong problem-solving skills
• Flexible and available to work nights, weekends, and holidays
• Passion for scratch cooking and made-from-scratch culinary operations

Compensation & Benefits

• Base Salary: $50,000–$55,000 annually
• Monthly Bonus Program: $15,000–$30,000+ annually in performance-based bonuses
• Total Compensation: $65,000–$90,000+ per year
• $2,500 RSU (Restricted Stock Units) grants annually
• 4% 401(k) company match
• Comprehensive health insurance with premiums typically $3,000–$6,000 lower than industry competitors with stronger coverage
• Dental and vision insurance
• Weekly pay
• Paid Time Off (PTO)
• Life insurance and disability coverage
• Employee dining discounts
• Clear paths for advancement within a growing organization
• Access to proven training and leadership development programs
• Supportive, team-oriented culture that invests in your long-term success