Kitchen Manager
Bambei Brewing Co LLC
Superior, CO
Full-time
As a Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of quality food and great customer service. This individual is results-oriented and is self-motivated, with a passion for developing others and building a productive but fun place to work.
The Kitchen Manager will deliver a high-quality menu and motivate our staff to exceed our guests expectations. Responsible for all back of house operations, you will ensure efficient operations, while maintaining high production, productivity, quality, and customer-service standards. In this position you will be expected to lead by example and uplift our staff during busy moments.
Responsibilities
Managing food costs, placing orders, updating pricing, and completing inventories
Selecting, interviewing, and hiring all BOH Team Members to ensure proper staffing levels are met
Creating the BOH Team Member schedules to hit labor targets that properly support sales projections
Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly
Help in the preparation and design of food menus
Ensure that the kitchen operates in a timely way that meets our quality standards
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce health and sanitation regulations and safety standards
Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
In conjunction with all Management, enforcing compliance with all employment policies and overseeing cleanliness of restaurant and safety of guests at all times
Directing productivity to monitor and maintain efficient and effective food item ticket times
Managing performance of Back of House employees, including conducting performance evaluations, coaching, and discipline
Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen
Overseeing the proper handling, maintenance, and storage of all items
Understanding, managing, and practicing safe food handling procedures
Managing food costs, tracking waste, and controlling kitchen labor costs
Directing work for kitchen employees, including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant
Training Back of House staff on equipment maintenance and cleaning procedures
Reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees
Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals
Coordinate daily Back of House restaurant operations
Ensure the kitchen operates in a timely manner to meet our quality standards
Regularly review product quality, estimate food requirements, place orders, and manage food/labor costs
Maintain the restaurant’s revenue, profitability, and quality goals
Respond efficiently and accurately to guest concerns
Develop, train staff, and execute all menus for the restaurant
Perform administrative duties
Maintain a positive and professional approach with coworkers and guests
Skills
Proven experience as a Kitchen Manager, Kitchen Supervisor, Sous Chef or Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Proven working experience as an Kitchen Manager, Sous Chef, Lead Line Cook or similar role in a fast-paced, high volume and full-service environment
Ability to identify and resolve problems efficiently
Strong leadership, motivational and people skills
Capable of delegating multiple tasks
Passionate about the industry and able to keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
3+ years of kitchen management experience
Required Manager ServSafe Certification
Ability to work a varying schedule including Kitchen Management shifts, Floor Management shifts, nights/weekends/holidays
High-level understanding of training and development concepts
Ability to foster teamwork
Leadership skills
Oral and written communication skills
Excellent with time management
Bilingual a plus
Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds
Must be able to stand for several hours and walk for long periods of time
Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels
Benefits
Paid Time off
Job Type: Full-time
Pay: $52,000.00 - $62,500.00 per year
Benefits:
401(k)
Employee discount
Paid time off
Schedule:
8-10 hour shift
Day shift
Evening shift
Holidays
Weekend availability
Supplemental pay types:
Bonus pay
We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.