JOB DESCRIPTION – Kitchen Manager

About Guardian Brewing Company

At Guardian Brewing Company we work by the mantra, “Quality. Innovation. Destination.” Providing quality experiences with quality ingredients from quality people, is what we’re all about. We also strive to innovate, finding new ways to do old things, and seeking to experience new things we’ve never tried. Finally, we are a brewery destination for West Michigan and the USA.

We are open-minded and welcoming, willing to break down barriers and encourage all types of people to join our Guardian team. Guardian is a safe space where our team can grow and challenge one another. Quite simply, we believe that our diverse team can make the world a better place – and Guardian a better company.

About the Position

This position would be filled to support the Head Chef in staff managerial duties, training and creative development of menu items that match the goals of Guardian Brewing Company. The 22-tap taproom and restaurant will provide 20 Guardian-brewed beers and two cider options. Our 2022 plans include building out a larger kitchen. As this plan comes to fruition, we currently have a limited menu from our auxiliary kitchen in the meantime. The approximately 2,000 sq. ft. taproom is open year-round and includes an additional 3,500 sq. ft. of outside patio seating and lawn area that will be used when seasonally permitted. Depending on the day of the week and time of year, we will serve brunch, lunch, snacks, and dinner made from fresh, local, and regional ingredients.

At Guardian Brewing Company, we believe that our restaurant plays key part in bringing the community together by offering fantastic food options blended with great craft beer, educational programming, and recreational activities. The Kitchen Manager assists the Head Chef to ensure a smooth operation of the kitchen by making sure that the food is of the utmost quality, the kitchen is clean, organized, appropriately staffed, and ensures kitchen staff are trained and have everything they need to complete their tasks efficiently and with success. The Kitchen Manager also assists the Head Chef in ensuring that customer and staff needs are addressed quickly, and customers have a positive culinary experience during their visit.

Position Summary

The Kitchen Manager is responsible for aiding in the organization, coordination, training, and supervision of the preparation of hot and cold food production. They also will help oversee maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Under the supervision of the Head Chef, the Kitchen Manager acts as a working supervisor-in-training, coordinating, and evaluating the work of the line level kitchen staff and participates in recipe and product development as well as any other day to day kitchen functions. This position is the main right hand of the Head Chef.  


  • Knowledge of food quality, nutrition, and sustainable practices
  • Knowledge of beer, the brewing process and/or the brewing industry very beneficial
  • Excellent verbal communication and customer service skills
  • Strong vocal leadership and team building skills
  • Punctual, organized, and trustworthy
  • Able to work under pressure while maintaining high standards
  • Grace under pressure
  • Ability to handle purchasing, inventory controls, marketing, and line training
  • Experience managing employee schedules
  • Microsoft Office skills and analysis of POS reports
  • Hands-on experience with hiring, training, and developing hourly employees
  • This position requires an individual who works under a range of circumstances, including shift work, weekend work, working with challenging patrons, working in the fast-paced environment of a crowded taproom and kitchen, and working within proximity of an operating brewery (noise, heavy equipment, odors related to the brewing process)
  • Maintains a welcoming, inclusive, educational, exciting, and inviting culinary experience

Required Qualifications

  • Must be 21 years or older
  • Strong verbal and written communication skills
  • Can multi-task when working
  • Pays attention to details
  • Team player with strong leadership skills
  • Able to work 40 hours per week, year-round
  • Previous kitchen management experience and dedication to customer service
  • Ability to maintain high levels of food quality, consistency, and hygiene
  • Outstanding leadership, communication, and organizational skills
  • Excellent work ethic and drive to succeed
  • Able to work flexible hours including working nights, weekends, and holidays to manage and train effectively
  • Must be able to work in a standing position for long periods of time and be able to lift to 50 pounds
  • Ability to anticipate and proactively address problems in a fast-paced environment
  • Has a positive attitude
  • Ability to work with a diverse group of people
  • Follows company rules and regulations

Duties and Responsibilities

  • Works closely with the Head Chef
  • Fills in where needed to ensure guest service standards and efficient operations
  • Understands food safety and sanitation practices
  • Prepares food orders in a timely and organized manner
  • Leads the team in preparation of all food items required for service on the line
  • Preparation of all menus and meals (i.e., brunch, lunch, and dinner – including appetizers, desserts, and hot and cold snacks)
  • Ensures guest’s special dietary needs are met
  • Supervises and assists in kitchen clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and Guardian Brewing Company standards
  • Available for functions and events as they arise to ensure that the food is prepared and served as required
  • Motivates and inspires staff by outlining achievable goals and objectives, providing supervision, accountability, and recognition, leading by example
  • Comprehensively fulfills our mission of fresh and local food; develop seasonal and sustainable dishes; create innovative menus that stimulate customer purchases and loyalty
  • Maintains operational standards, guidelines, and objectives, and maintain other administrative processes such as budget and staffing to ensure proper planning and efficiency
  • Reports any violations to Head Chef and Operations Manager
  • Assists with recruiting, hiring, orienting, training, scheduling kitchen staff
  • Ability to open and close the kitchen many days of the week
  • Implements and maintains an inventory for all items that need to be re-ordered
  • Re-orders kitchen needs/products when necessary
  • Participates and helps organize on-site special events, including private events and tours, concerts/music, and other promotional events to include calendar, promotion, setup, staffing, and execution
  • Maintains a safe and secure facility environment
  • Complies with all federal, state, county, and municipal regulations
  • Fills in where needed to ensure guest service standards are met
  • Assists with training, supervising, and developing the culinary staff members (supported by the Operations Manager if/when necessary)
  • Assist with all kitchen functions including preparation and maintenance of quality standards sanitation and cleanliness
  • Directs kitchen employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness
  • Ensures that all customers have the best possible culinary experience in the taproom and restaurant
  • Assists other managers with co-worker team development
  • Reports to the Head Chef and is responsible for being the active kitchen supervisor in the Chef’s absence 
  • Ability to plan and lead special restaurant events including pairing food with beverages
  • Serves as an ambassador for the Guardian Brewing Company Brand
  • Makes sure correct food handling practices are being used by all staff
  • Handles and resolves any food related issues, or complaints from guests or staff
  • Able to run all kitchen stations in the absence of or tardiness of cooks, dishwashers, or other kitchen staff members
  • Makes sure all closing duties are carried out correctly by kitchen staff and assist in the closing process of the kitchen
  • Checks the work of closing staff to ensure the line is properly stocked and ready for service the following day, and that the dishwashing area is clean, and the dish machine is properly cleaned, drained, and shut down
  • Checks stock of prepared items at the end of day and with the help of the closing cooks create a comprehensive prep list for service the following morning
  • Ensures proper rotation and storage of all products
  • Helps forecast and order food and supplies
  • Assists Chef in the research, development and testing of new recipes and menus.
  • Attends management meetings twice a month

Hours, Compensation, and Benefits

  • 30-40 hours per week, 52 weeks per year
  • $18 per hour
  • Opportunity to take gratuities occurs during some custom events and is encouraged
  • Health insurance stipend after 30 days of employment in the position
  • Accrue 10 days of paid leave in the first 12 months, 14 days paid leave in second 12 months (Including sick time, vacation time, etc., and paid leave accrues at 0.8 days per month worked)
  • Extra benefits detailed here:

Interested in applying?

Please send an email with the subject line “Kitchen Manger,” along with a cover letter and resume to Please address the email to Chef Abigail Gleason.

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