Kitchen Manager

KITCHEN MANAGER

Gimme's Par & Grill | Downtown Grand Rapids, MI

Reports directly to: Head Chef
Job type: Full-time
Compensation: $24–$27 per hour, based on experience, plus overtime and bonus eligibility. A salaried compensation package may be considered for a candidate with substantial kitchen management experience and a proven record of leading high-volume restaurant teams.
Schedule: Primarily afternoon and evening shifts. Weekend availability required, including Sundays.

ABOUT GIMME'S

Located in the heart of downtown Grand Rapids, Gimme's Par & Grill combines a lively restaurant and bar with premier indoor golf simulators, creating a unique destination for golfers, sports fans, and food lovers alike. We take pride in elevated bar fare, craft cocktails, and an atmosphere built around energy, camaraderie, and fun.

Our team-first culture values collaboration, communication, and pride in our work-every shift, every plate, every guest.

POSITION SUMMARY

We're looking for an experienced, hands-on Kitchen Manager to join our culinary leadership team. Reporting directly to the Head Chef, this position supports daily kitchen operations, leads service, develops team members, and ensures consistent food quality and execution.

The Kitchen Manager 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, this person serves as the kitchen's on-duty leader, maintaining established standards and keeping the team organized, productive, and supported.

Our ideal candidate is dependable, detail-oriented, and comfortable leading from the line. They bring strong cooking skills, clear communication, and a collaborative attitude, with the confidence to hold people accountable and the humility to keep learning.

KEY RESPONSIBILITIES

Kitchen Operations & Execution

• Support the Head Chef in 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.

Team Leadership & Development

• Lead by example and maintain a professional kitchen culture built 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.

• Delegate responsibilities clearly and follow through on completion.

• Address shift-level concerns promptly and communicate ongoing issues to the Head Chef.

Preparation, Inventory & Cost Control

• 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.

Food Safety & Kitchen Standards

• 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.

QUALIFICATIONS

• At least two years of kitchen leadership experience as a Kitchen Manager, Sous Chef, Lead Cook, or similar position.

• Experience in a busy, full-service restaurant; high-volume restaurant and bar experience preferred.

• 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.

A culinary degree is welcome but not required. Relevant experience, leadership ability, and a strong work ethic are what matter most.

BENEFITS

• Health insurance

• Dental insurance

• 401(k) with company match

• 80 hours of paid vacation per year, accrued beginning on your 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

TO APPLY

Submit your resume and a brief introduction highlighting your kitchen experience, leadership background, and availability.