Saucy Brew Works

JOB TITLE: Kitchen Manager - Pinecrest Brewpub. Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.. Assists executive chef as needed.. Assists with hiring, training, motivating, and rewarding kitchen staff.. Orders kitchen materials and ingredients based on the menu and market demand.

kitchen manager

JOB TITLE: Kitchen Manager - Pinecrest Brewpub EMPLOYER: Saucy Brew Works Pinecrest SUMMARY: 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. DUTIES AND RESPONSIBILITIES: <ul> <li>Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation. </li><li>Ensures that level of quality, portion control, and plate presentation is adhered to consistently. </li><li>Monitors and maintains line portioning and quality. </li><li>Prepares a variety of cuisine utilizing skill and creativity. </li><li>Coordinates with staff to ensure guest expectations are met or exceeded. </li><li>Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures. </li><li>Assists executive chef as needed. </li><li>Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. </li><li>Establishes procedures, prepares and coordinates schedules, and expedites workflow. </li> <li>Assists with hiring, training, motivating, and rewarding kitchen staff. </li><li>Ensures all necessary reports and forms are completed daily. </li><li>Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. </li><li>Orders kitchen materials and ingredients based on the menu and market demand. </li><li>Maintains adequate inventory levels and conducts weekly inventories. </li><li>Works with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal. </li><li>Scheduling shifts by business hours, days, and occasions. </li><li>Performs other related duties as assigned by management. </li> </ul> QUALIFICATIONS: <ul> <li>Graduate of a culinary school preferred. </li><li>Three to six years related experience or equivalent. </li><li>Current knowledge of regional and national trends in food and beverage. </li><li>Thorough knowledge of all food preparation techniques and styles. </li><li>Demonstrated proficiency in supervising and motivating subordinates </li><li>Basic competence in subordinates duties and tasks </li><li>Good judgement with the ability to make timely and sound decisions </li><li>Must be able to speak, read, write, and understand the primary language(s) used in the workplace. </li><li>Commitment to excellence and high standards </li><li>Passion, enthusiasm, focus, creativity, and a positive outlook. </li><li>Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm </li><li>Acute attention to detail </li><li>Strong organizational, problem-solving, and analytical skills </li><li>Ability to manage priorities and workflow </li><li>Ability to effectively communicate with people at all levels and from various backgrounds. </li></ul> COMPETENCIES: <ul> <li>Customer Service--Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments. </li><li>Managing People--Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills. </li> <li>Planning/Organizing--Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. </li><li>Quality--Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. </li> <li>Initiative--Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed. </li> </ul> PHYSICAL DEMANDS AND WORK ENVIRONMENT: <ul> <li>Continually required to stand. </li><li>Continually required to walk. </li><li>Continually required to talk or hear. </li><li>The employee must frequently lift and/or move up to 50 pounds </li> </ul> BENEFITS: <ul> <li>Competitive Compensation </li><li>Medical/Dental/Vision Coverage </li><li>401k </li><li>Bonus Program </li><li>Generous Paid Vacation </li><li>Powder Days </li><li>Employee Meal/Beverage benefits </li></ul>Compensation details: 40000-50000 Yearly Salary PI92c2891ab46b-26289-34207030

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