Kitchen Manager

3 months ago


Dubuque, United States Barrel House Full time
Job DescriptionJob DescriptionJob Summary:
An excellent Kitchen Manager will possess a diverse set of skills. As a Kitchen Manager, strong skills include a strong base of culinary knowledge, leadership skills, interpersonal skills, conflict resolution, attention to detail, and financial understanding.

Benefits & Perks:
  • Health Insurance (Medical, Dental, & Vision)
  • 401k Match Retirement Plan
  • Paid Time Off Leave Program
  • Employee Meal Discount Program
Company Overview:
At Barrel House, the foundation of any position is our We CARE Culture. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities:
  • Establishes food ordering and pars based on historic sales and projections, analyses, and estimates.
  • Meets restaurant financial objectives by controlling food costs and Back of House (BOH) labor; following company tools that we created to control cost and consistent product.
  • Conduct food inventories and correct any discrepancies by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Maintains operations by following policies and standard operating procedures; implementing production, productivity, quality, and patron-food service standards.
  • Maintains patron satisfaction by ensuring recipes are being followed, evaluating, and auditing food quality, weights, and consistency; initiating improvements.
  • Accomplishes restaurant human resource by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff. Communicating job expectations, reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations and municipal departments.
  • Producing and reviewing kitchen staff employee schedules on a weekly basis and having the schedule ready by Thursday of each week.
  • Observe food quality over lunch service times by working the expeditor station (expo). Work line production during dinner services (when scheduled to do so).
  • Performs small kitchen maintenance and repairs not requiring the attention of professional service personnel.
  • Identify and communicate all repairs in the BOH that are needed; ensure all smallwares and tools are available for line production. If any items are required, the KM should be in contact with the GM to obtain the required implements/items.
  • Ensure Rate of Sales (ROS) is accurate each week and update when needed; followed by updating the Prep List accurately.
  • Ensure food quality by checking dates, temperatures, and taste on all food prep. Ensure food is maintained at a safe temperature by utilizing thermometers and tools to verify this on a timely and routine basis.
  • Monitoring checklist completion (Shift, Daily, Weekly, & Monthly)
  • Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Effectively manage all components of BOH to ensure the highest standards are being met at all times. Keep food costs at expected levels through controlling portioning and limiting waste.
Qualifications:
  • Previous experience in a high-volume restaurant.
  • Efficiently operate a Point Of Sale (POS) system, including Kitchen Display System (KDS).
  • Be able to work in a standing position for extended periods of time.
  • Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
  • Must be able to reliably commute to on-site location.
  • Must be authorized to work in the United States.
  • Must be over the age of 18 years old.


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