Kitchen Manager - Columbus Brewpub

Saucy Brew Works•Columbus, OH

36d

About The Position

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

Requirements

Graduate of a culinary school preferred.
Three to six years related experience or equivalent.
Current knowledge of regional and national trends in food and beverage.
Thorough knowledge of all food preparation techniques and styles.
Demonstrated proficiency in supervising and motivating subordinates
Basic competence in subordinates’ duties and tasks
Good judgement with the ability to make timely and sound decisions
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Commitment to excellence and high standards
Passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail
Strong organizational, problem-solving, and analytical skills
Ability to manage priorities and workflow
Ability to effectively communicate with people at all levels and from various backgrounds.

Responsibilities

Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
Monitors and maintains line portioning and quality.
Prepares a variety of cuisine utilizing skill and creativity.
Coordinates with staff to ensure guest expectations are met or exceeded.
Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
Assists executive chef as needed.
Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
Establishes procedures, prepares and coordinates schedules, and expedites workflow.
Assists with hiring, training, motivating, and rewarding kitchen staff.
Ensures all necessary reports and forms are completed daily.
Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
Orders kitchen materials and ingredients based on the menu and market demand.
Maintains adequate inventory levels and conducts weekly inventories.
Works with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal.
Scheduling shifts by business hours, days, and occasions.
Performs other related duties as assigned by management.