Kitchen. Manager

Job Overview

The Kitchen Manager is the supporting force of the culinary vision of Other Half Brewing Company. The Kitchen Manager is the leading manager of the kitchen and culinary program. The Kitchen Manager is responsible for delivering the highest quality food and service. The Kitchen Manager is responsible for the execution of all culinary operational procedures.

Primary Duties

• To uphold the Other Half Brewing Company Values and Mission Statement while performing positional responsibilities and adhering to Other Half Brewing Company’s company policies and procedures, as stated in the Employee Handbook.
• Treat every member, guest, partner and vendor with respect and dignity.
• Effectively communicates with the team, utilizes constant verbal communication to motivate.
• Ensure the highest levels of cleanliness and organization are always maintained in the kitchen, without exception. All sanitation and health department codes and company checklists must be followed.
• Oversee kitchen safety.
• Oversee daily and detail kitchen cleaning checklists.
• Ensure that the kitchen is properly equipped, and everything is working properly.
• Ensure the proper execution of all recipes.
• Ensure proper and timely execution of food (accurate plating, hot food hot and cold food cold). Ensuring all food is served within the allotted time frame. Expedite when necessary.
• Oversee the sourcing of product. Ensures the purchase of the best quality ingredients, the proper spec and the right price.
• Ensure that all health department and company policies and procedures for receiving, storage and rotation are being followed.
• Follow all Other Half Brewing Company’s guidelines for daily operating procedures. (Line check, Station schematics, etc.)
• Ensure that all product received is processed via approved Other Half Brewing Company Inventory control procedures. (PO’s, proper counts and weights, handling shorts, Converting PO’s)
• Follows production and ordering systems and updates pars in accordance with current business levels. Prioritize production every shift. Check production for next day, be proactive.
• Follow all company policies and procedures for inventory controls.
• Follow all company policies and procedures for budgeting and reporting.
• Accurately plan menu’s, prepare recipes and determine related costs. Works on new dishes when time allows.
• Oversee yield tests (being done daily and accurately).
• Ensure proper staffing and schedules per business levels. Adjust where necessary to run an efficient operation.
• Ensure daily line up of culinary team.
• Achieve success in reaching budgeted targets for payroll, food and other controllable expenses.
• Leads by example, mentors and develops all Junior Chefs and all culinary staff.
• Execute employee evaluations and monitor pay rates, raises and promotions.
• Document and file culinary staff warnings, suspensions and terminations.
• Trains and educates front of house staff on menu items.
• Follow directions given by Executive Chef.
• Perform other job-related activities as required or assigned by supervisor.

Position Characteristics

Displays a pleasant and cheerful disposition. Displays leadership and can motivate staff members. Must maintain a high level of integrity. Can adapt in difficult situations, can solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.

Education and Experience:

Food Handler’s Permit is necessary. Culinary degree and five (5) years of related work experience required. Must have basic math skills and be capable of operating department specific software and applications.

Other:

Able to lift up to 50lbs and stand for extended periods of time. Available to work late nights, holidays and long days as necessary.

Standard Specifications

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

The base pay range for this position is $80,000 - $90,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

At Other Half Brewing, we work hard to create a culture that embodies diversity. One of the ways we accomplish this is through our commitment to being an Equal Opportunity Employer. We make employment decisions by removing bias or prejudice against any employee or applicant's race, color, sex, age, national origin, religion, sexual orientation, gender identity and/or expression, status as a veteran, and basis of disability or any other federal state or local protected class.