Kitchen Manager

Slows Bar BQ is seeking a highly motivated, high-energy leader to manage kitchen operations at Slows To Go. This position is primarily focused on high-volume food production, batch preparation, and central commissary support across our core business units:

• Slows To Go Carryout
• Slows To Go Catering
• Commissary Orders (supplying Slows Corktown, Slows Berkley, and Slows Ann Arbor)
• Food Service / Concessions Production
• Food Truck Event Production

Our ideal candidate is a hands-on leader who excels at managing staff, coordinating varied production plans, and running multiple simultaneous event preps without missing a beat. You will drive daily output, maintain strict quality control, and foster a healthy, supportive kitchen culture grounded in teamwork and high morale.

Summary of Position

The Kitchen Manager oversees all daily kitchen functions, staff management, and multi-channel production schedules at Slows To Go. Key responsibilities include leading team members, executing food purchasing within budget, maintaining quality and portion standards, enforcing strict sanitation, and managing supply distribution across catering, concessions, food truck events, and regional restaurant locations.

Key Responsibilities

Production & Operations Management

• Oversee and streamline multi-channel prep schedules, balancing carryout demands, catering orders, concessions prep, food truck events, and regional commissary shipments simultaneously.
• Ensure accurate, timely commissary order fulfillment for Slows Corktown, Slows Berkley, and Slows Ann Arbor.
• Guarantee all food and prep items consistently meet standardized recipes, portion guidelines, and yield requirements.
• Lead from the front by working production stations, smoking equipment, or prep lines whenever needed to meet daily targets.
• Conduct precise inventory counts, along with daily hot counts and yield monitoring.
• Keep all kitchen equipment clean, functional, and properly maintained in accordance with preventative maintenance programs.

Team Leadership & Staff Management

• Manage, schedule, and direct kitchen staff across prep, line, and catering support roles.
• Partner with the Executive Chef to recruit, interview, hire, and onboard kitchen personnel.
• Train new team members on standardized recipes, kitchen equipment operations, sanitation protocols, and safety policies.
• Provide active coaching, constructive feedback, and routine check-ins to build skills, improve efficiency, and elevate morale.
• Maintain complete staff records, including shift logs, check-in notes, performance reviews, and training logs.

Financial & Administrative Control

• Strictly adhere to food purchasing, waste control, and labor budgets across all production streams.
• Prepare and submit operational paperwork, logs, inventory reports, and schedules on time.
• Maintain clear, continuous communication with upper management and venue teams.
• Anticipate demand and forecast purchasing and production, minimiizing waste.

Benefits

• Competitive Salary
• Paid Time Off (PTO)
• Medical & Dental Insurance
• Employee Discounts & Perks