Kitchen Manager

Description

The Kitchen Manager (KM) is responsible for the overall operations of the kitchen to ensure they meet operating and financial goals of the kitchen. Daily activities focus on the functional operations of the kitchen including staff management, cost control, safety, cleanliness and sanitation, and food quality. This position is directly responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels within their kitchen, all while enthusiastically demonstrating our company core values and leading the team to be the best.

Essential Functions & Responsibilities:

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail by anticipating the guests’ needs and responding appropriately.
• Ensure the profitability of the location by operating within established guidelines and requirements for labor, COGS, and controllable costs. Create coworker schedules as required by anticipated business activity while ensuring that all positions are properly staffed when and as needed and labor cost objectives are met. Approves/denies shift exchanges and special scheduling requests.
• Responsible for conducting weekly/monthly inventories (BOH) ensuring par levels are kept consistent. Communicates shortages/surplus amounts promptly and accurately to location management. Create order lists.
• Partner with Taproom Operations Leadership for costing, testing, and approval of special and/or seasonal menu items, including ensuring proper communication of specials to staff and administrative departments for execution and marketing.
• Provide kitchen operations and job-related training to coworkers to ensure all coworkers are adequately trained in the essential functions of their assigned positions.
  • Communicate up-to-date knowledge about Bosque Brewing Co. beverages, proper beer pouring techniques, and food served at the taproom/restaurant, including specific ingredients that are commonly associated with either food allergies or specific dietary needs.
  • Implements SOP’s, checklists, work instructions/guides, and other training materials developed by Business Operations leadership.
  • Responsible for training Kitchen Shift Leads on scheduling/cutting practices, opening/closing duties, inventory and order lists, required reports, updating POS buttons and item inventory status, and kitchen management responsibilities.
• Produce food orders in a timely, neat and organized manner according to the needs of the guest.
  • Actively controls product costs by ensuring the proper management of product waste.
  • Perform daily prep and/or food production by operating a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices products while ensuring the highest safety standards.
• Maintain an organized work station and produce required quantities according to the demands of the station. Setup and stock stations with necessary supplies.
• May, on occasion, act as person in charge of the location (FOH and BOH) when the General Manager is unavailable or not present. Serves as backup to General Manager as POC for maintenance vendors and schedules preventative maintenance as needed.
• Accountable for kitchen organization, sanitation practices, and overall cleanliness, including scheduling regular maintenance and cleaning.
  • Keep all refrigeration, storage, and working areas in a clean, working condition. Ensure all coworkers diligently follow statutory hygiene requirements.
  • Properly identifies, stocks, and dates prepped products and takes an active role in quality control of all food items. Maintains knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
• Pursue and cultivate clear and open lines of communication with the GM regarding upcoming menu items, overall performance of the kitchen, areas for improvement in the BOH and expectations between FOH and BOH coworkers, etc.
• Partner with administrative departments to manage coworker actions and responsibilities. Execute timely processing of all coworker-related actions, including status, pay, and position changes using established procedures and systems.
  • Conducts performance counseling actions for coworkers, ensuring the accountability of all location coworkers and enforcing policies and procedures.
  • Makes recommendations to administrative departments regarding employment and termination decisions.
• Work with the General Manager and administrative coworkers for the coordination for all special events hosted in the location.
• Independently identify issues that may directly affect the quality of the guest’s experience and take steps towards addressing the concerns. Assist coworkers in resolving guest issues with efficiency and a courteous attitude.
• Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Develops and maintains functional procedures, work instructions, and training checklists related to position duties.
• Complies with federal, state, and company policies, procedures, and regulations.
• Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Requirements

To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the experience, education, knowledge, skills and/or ability needed. Reasonable accommodations or substitutions may be made to enable individuals with disabilities to perform the essential functions.

• Must be 21 years of age or older.
• High school Diploma, GED, or equivalent work experience is required. Bachelor’s Degree from a college/university and/or course certification from an accredited culinary program is preferred.
• Minimum of five (5) years of experience in the hospitality or food & beverage industry required. Demonstrated experience in scheduling and staffing required.
• Two (2) years of management experience in a high-volume restaurant is preferred.
• Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Safety Manager Certification.
• Ability to pass a pre-employment criminal background screening (post offer).
• Prior experience with or ability to learn point of sale, labor management and attendance/scheduling software (Dolce). Working knowledge of POS Systems, specifically Toast is highly preferred.
• Must possess basic financial skills to process financial transactions, make and count correct change, and balance cash drawers.
• Proficient use in Microsoft (Excel, Word) and Google Documents/Forms required. Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.
• Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions.
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to meet physical demands, to satisfactorily meet the essential functions of the job.
• Ability to work varied shifts, including weekends and holidays

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job:

• Continuously (90-100%) required to:
  • balance, stand, and walk.
  • use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type.
  • push, pull, and lift to 25 pounds of force to move objects; and talk or hear.
• Frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach, use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects, move kegs and operate a hand truck.
• Occasionally (30-60%) required to: climb using stepstools; stoop or crouch.
• Rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
• Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.