Kitchen Manager- Big E’s Sports Grill Midland-Suburban Inns

Job Description

Job Title: Kitchen Manager- Big E’s Sports Grill Midland

Company: Suburban Inns

Location: Midland, MI

Pay: $45000 – 50000 per year

AI Pay Analysis: The hourly rate of $45,000 – $50,000 per year for the role of Kitchen Manager at Big E’s Sports Grill in Midland, MI translates to approximately $21.63 – $24.04 per hour, which is relatively competitive for the position in a mid-sized city. Generally, kitchen managers in similar establishments can earn between $18 to $25 per hour, depending on experience, the complexity of the operation, and market demand. Given Midland’s cost of living and industry standards in the restaurant sector, this salary range appears to be aligned with expectations for a Kitchen Manager role, offering a reasonable compensation that reflects both the responsibilities of the position and the local economic conditions.

Job description:

Continue your career in the Food & Beverage industry as a Kitchen Manager, an exceptional opportunity to enhance your expertise in customer service, food preparation, and delivery operations. At Big E’s, a dynamic and high-energy workplace, the avenues for advancement are abundant. Join a team recognized as the best in the Hospitality Industry!

Compensation: $45,000 – $50,000

Benefits Include:

• Discounts at hotels and restaurants
• Earned Paid Time Off for all team members
• Health, vision, dental, and life insurance for full-time team members
• Flexible schedules (dependent on position)
• 8 hours of paid volunteer time per year (must be accredited)
• Opportunities for advancement
• Fully paid maternity/paternity or adoption leave for those eligible for FMLA
• Employee Assistance Program (EAP) through Pine Rest, offering three complimentary counseling visits, access to an online library, and consultations for legal, financial, and elder care needs

Position Summary:
As the Kitchen Manager, you will oversee all kitchen operations, supervising food production for the restaurant and other outlets. You will lead kitchen team members, assist with food preparation as necessary, and ensure adherence to quality, sanitation, and cost standards while upholding Suburban Inns’ Core Values, as well as Marriott and local health department regulations.

Essential Functions:

• Report to work dressed in professional, neat, and clean attire
• Greet guests warmly, establishing personal connections to convey a sense of welcome and value
• Anticipate and fulfill guest needs and expectations, exceeding them whenever possible
• Prepare or supervise kitchen staff in the daily preparation of soups, sauces, and specials according to standardized recipes
• Conduct monthly inventories, manage pricing and cost controls, and oversee food production requisitioning and issuing
• Coach and train team members on sanitation, safety, menu planning, and production activities
• Consistently maintain high standards for quality, cost efficiency, visual appeal, and flavor of food
• Ensure proper staffing to maximize productivity and maintain high standards; manage food and payroll costs to optimize profitability
• Maintain exceptional standards of sanitation, cleanliness, and safety throughout all kitchen areas
• Implement controls to minimize food waste and prevent theft
• Attend food and beverage staff and management meetings
• Evaluate the performance of kitchen staff, providing corrective feedback, rewards, and discipline in a fair and legally compliant manner
• Recommend salary adjustments for kitchen team members
• Establish and uphold a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Inspire and develop team members through cross-training and promotion opportunities
• Propose recommendations for kitchen maintenance and equipment upkeep
• Prepare reports and schedules while performing various administrative duties
• Maintain proficiency in all kitchen stations
• Assist in planning energy conservation measures in the kitchen
• Contribute to training development and professional growth opportunities for kitchen staff
• Collaborate with dining service personnel during daily meetings
• Safeguard kitchen security, including equipment, food, and supply inventories
• Support food procurement, delivery, storage, and issuing processes
• Expedite food orders during peak service hours
• Hire, supervise, train, and evaluate kitchen team members
• Assess food presentation to ensure quality standards are met
• Channel all guest or employee complaints to the Restaurant Manager and aid in resolutions
• Monitor kitchen team member timecards for compliance with scheduled hours
• Submit suggestions for future goals, operational improvements, and personnel management to the Chef
• Organize and conduct monthly departmental meetings
• Taste and assess alcohol for company purposes, as deemed appropriate by the Director of Operations
• Demonstrate regular and consistent attendance

Additional Duties:

• Execute other responsibilities as assigned by management

Position Requirements:

• Minimum Knowledge: Ability to interpret information and perform basic arithmetic functions; may require typing, record keeping, or word processing; strong communication skills
• Formal Education and Job-Related Experience: High school diploma or equivalent experience; two years of relevant experience
• Licenses and Certifications: ServSafe Food and Allergy Certification (can be obtained upon hire)

Communication and Collaboration: Daily verbal and written communications; participation in weekly meetings; this role is part of a formal team within the department.

Working Conditions and Physical Effort:

• Stress Exposure: Regular exposure to stressful situations
• Workload Adaptability: Ability to adapt to changing workload requirements
• Manual Skills: Some tasks (10 – 50%) will require applied manual skills, including typing and machine operation
• Physical Effort: Significant portions (over 50%) will involve prolonged standing, transporting materials, and lifting heavy objects
• Physical Environment: Exposure to dirt, odors, noise, and temperature extremes; working surfaces may be uneven or slippery
• Work Schedule: Regular responsibilities may include day, evening, night, holiday, and/or weekend shifts, based on business needs
• Occupational Risks: Potential risks include cuts, burns, exposure to toxic substances, and injuries from moving equipment or materials
• Ergonomic Risks: Tasks may involve repetitive motions, heavy lifting, and awkward postures

Safety: The position is accountable for adhering to all safety policies and procedures of Suburban Inns.

Travel Requirements: Some travel to other Suburban Inns properties or client sites may be necessary, though the primary work will be conducted on-site.

Uniform and Appearance Guidelines:

• Uniform: Chef coat, pants, and close-toed non-slip shoes should be clean and well-maintained.
• Appearance: Management approval is required for facial piercings; gauges in ears are not permitted for guest-facing roles. Hair must be groomed, and any visible tattoos not covered by the uniform must be approved in writing by management. Offensive tattoos must remain covered at all times. This policy is enforced by the position’s supervisor, irrespective of any protected characteristics. The Director of Big E’s Operations retains the authority to override any supervisor decisions regarding appearance.

Job Posting Date: Thu, 23 Jan 2025 06:35:02 GMT

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