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Kitchen Manager

San Chez Bistro

Grand Rapids, MI

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JOB DETAILS
SKILLS
Auditing, Budgeting, Conflict Resolution, Cook Dishes, Cost Analysis, Cost Control, Equipment Maintenance/Repair, Event Management, Food Production, Food Quality, Food Safety, Green Business, Industry/Trade Analysis, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Menu Development, Menu Management, Microsoft Office, Music, Operational Support, Operations, Performance Management, Plating Processes, Portion Control, Profit & Loss, Purchasing/Procurement, Regulations, Restaurant, Sanitation, ServSafe Certification, Sustainability, Team Player, Time Management, Vendor/Supplier Relations
LOCATION
Grand Rapids, MI
POSTED
1 day ago
Job Type

Full-time

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.

Job Summary: 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.

Requirements

  • 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., 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.

About the Company

S

San Chez Bistro

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