Kitchen Manager

Assistant Restaurant ManagerSan Chez Bistro is Grand Rapids' premier dining destination, blending authentic European, Mediterranean, and Latin American tapas in a vibrant, artful atmosphere. We pride ourselves on delivering exceptional culinary experiences paired with entertainment & fun, fostering a lively community hub where guests can unwind, celebrate, and connect. As a leader in the local food scene, we're seeking a versatile Assistant Restaurant Manager to support our operations with a focus on either Front of House (FOH) or Back of House (BOH) excellence, while contributing to the overall success of our dynamic team.The Kitchen Manager will oversee all back-of-house functions at San Chez Bistro, driving the highest standards of food quality, production efficiency, and team performance in a fast-paced, creative environment. This role is perfect for a seasoned culinary leader passionate about innovative, multi-cuisine concepts, who can balance precision with creativity to support our front-of-house team's seamless service. Reporting to the Restaurant Manager and ownership team, you'll champion our mission to create unforgettable dining moments through flawless kitchen execution.Key Responsibilities:Lead and develop a high-performing back-of-house team, including hiring, training, scheduling, and performance management to maintain culinary standards, safety, and efficiency.Oversee daily kitchen operations, from prep and line production to plating and expediting, ensuring timely, high-quality output for our European-Mediterranean-Latin tapas menu.Manage inventory control, vendor relationships, and purchasing to secure fresh, sustainable ingredients while minimizing waste and optimizing costs.Innovate with the culinary team on menu development, seasonal specials, recipe standardization, and portion control to enhance flavor profiles and presentation.Ensure strict compliance with health, sanitation, and food safety regulations (e.g., HACCP, ServSafe protocols), conducting regular audits and training to uphold our impeccable standards.Collaborate closely with front-of-house on service timing, special requests, allergen management, and menu rollouts to deliver integrated guest experiences.Monitor kitchen financials, including food cost analysis, labor budgeting, and equipment maintenance to support overall profitability and revenue goals.Foster a positive, inclusive kitchen culture while staying ahead of industry trends in culinary techniques, sustainability, and fusion cuisines to keep San Chez Bistro at the forefront of Grand Rapids dining.Participate in event planning for private parties and live music nights, adapting kitchen workflows to accommodate increased demands.RequirementsAssociate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred; equivalent experience (5+ years in kitchen management or sous chef roles) will be considered.Proven expertise in a high-volume, upscale casual or fine dining kitchen, ideally with tapas, multi-cuisine, or fusion concepts emphasizing fresh, seasonal ingredients.Strong leadership skills with experience in team motivation, conflict resolution, and creating a collaborative, high-energy kitchen environment.Proficiency in kitchen management software (e.g., ChefTec or MarketMan), POS integration for order tracking, and Microsoft Office/Google Suite for reporting.Deep passion for global flavors, wine pairings, and sustainable practices; hands-on ability to work evenings, weekends, and holidays in a dynamic setting.ServSafe Food Manager certification required (or willingness to obtain within 30 days); additional certifications in allergens or HACCP are a plus.Must be authorized to work in the U.S. and able to lift 50 lbs occasionally, with standing/walking for extended periods.What We Offer:Competitive salary (based on experience) plus performance-based bonuses tied to food costs and team metrics.Comprehensive benefits package including health, dental, vision, and 401(k) matching.Generous paid time off, employee discounts on meals and events, and opportunities for professional development, such as culinary workshops.A creative, supportive team environment with clear pathways to executive chef or general management roles in a thriving local institution.