Assistant Kitchen Manager in Rochester, Michigan at Kruse and Muer Restaurants

We are looking for a passionate, organized, and hands-on Kitchen Manager to lead our back-of-house team! This position plays a vital role in delivering exceptional food quality, developing kitchen staff, maintaining company standards, and creating a positive, team-oriented work environment. The ideal candidate leads by example, takes pride in developing others, and is committed to providing an outstanding dining experience for every guest.

Achieve unit sales and operating profit through employee training and development, quality food production, execution of attentive, friendly, no-lag service, guest satisfaction, guest value, and effective operating cost management.

• Oversee the purchasing, receiving, storage, preparation, and service of quality food products while maintaining company standards.
• Recruit, train, supervise, coach, and develop kitchen team members to achieve company standards and long-term success.
• Manage assigned budgets and operating costs while maintaining quality and efficiency.
• Build strong communication and working relationships with Dining Room Management and hourly team members to ensure a seamless guest experience.
• Maintain kitchen sanitation, cleanliness, organization, and maintenance to company standards of excellence.
• Ensure the security of the building and its contents by following all company procedures and checklists.

• Oversee food preparation and production according to company recipes.
• Ensure every plate meets company standards for quality, consistency, and presentation.
• Train, coach, and develop cooks and preparation personnel.
• Order food according to documented pars and company standards.
• Ensure food is properly received, stored, and secured according to company standards.
• Supervise daily prep production to ensure all stations are prepared for service.
• Maintain station recipe postings and kitchen manuals.
• Complete accurate daily, mid-month, and month-end inventories.
• Manage daily kitchen labor to meet budget expectations.
• Participate in and report as directed during weekly management meetings.
• Direct and maintain warewashing systems to ensure sanitized china, glassware, and silverware.
• Maintain cleanliness and sanitation throughout the kitchen, storage areas, and refuse areas.
• Train and enforce all safety procedures, including knife safety, slicer operation, equipment usage, and chemical handling.
• Oversee kitchen equipment sanitation and maintenance.
• Maintain kitchen employee uniforms and professional appearance standards.
• Complete daily pre-opening quality and quantity checklists.
• Plan daily specials and communicate them clearly to both the kitchen and dining room teams.
• Conduct company-required orientation for all new kitchen team members.
• Work in cook positions as business levels require.
• Serve as Expediter when needed to support business demands.

• Competitive salary
• Performance-based bonus opportunities
• Flexible scheduling
• Opportunities for growth and advancement
• Employee dining discounts
• Professional, team-oriented work environment

• Represent the company with professionalism, integrity, a positive attitude, and a commitment to teamwork while helping create exceptional experiences for our guests and fellow team members, and adhere to all company policies, procedures, and standards as outlined in the Employee Handbook.
• Work collaboratively with all departments by providing assistance as needed, supporting daily restaurant operations, and completing additional responsibilities necessary to ensure an efficient and successful operation.