Kitchen Manager

Description

San 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.

• 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, Serv Safe 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.

• Associate'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., Chef Tec or Market Man), 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.
• Serv Safe 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.

• 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.