High-Volume Kitchen Operations Manager
6 days ago
Mission Statement: Creating an environment as comfortable as your living room, where great food, craft beers, and conversation flow freely.
Job Summary
We are seeking a seasoned Kitchen Manager (KM) to lead daily kitchen operations in our high-volume restaurant and brewery located in downtown Boulder. As KM, you will work closely with the General Manager and kitchen team to provide fresh, from-scratch, seasonal offerings to our patrons while overseeing daily operations.
Key Responsibilities:
- Daily Operations:
- Ensure food quality; manage facility kitchen equipment, refrigeration, and all products received.
- Achieve and maintain company and brand standards for quality and guest satisfaction.
- Maintain a clean and safe work environment. Enforce and uphold standards by constantly monitoring sanitary practices for food handling, general cleanliness, and maintenance of all kitchen equipment.
- Provide fresh, creative, from-scratch specials daily and weekly.
- Ensure clear communication between the front and back of the house. Work closely with the rest of the management team to provide consistent training in every aspect of the job.
- Provide excellent time management and organizational skills.
- Team Development and Management:
- Ensure staff are adequately trained in all aspects of the kitchen. Educate and train all team members in compliance with federal, state, and local laws and safety regulations.
- Be accountable and present during your shifts while communicating effectively with management and general staff.
- Create, support, and maintain a cohesive team environment through a thoughtful hiring process, persistence in training, and consistent, clear, kind, and effective communication with all team members.
- Ensure staff are given proper training and feedback. Document, address, and implement corrective action for any issues that may arise. Do so in an understanding, kind, and positive manner.
- Administrative Work:
- Monitor budget and control expenses focusing on food, supplies, and labor costs.
- Maintain an up-to-date and organized recipe book.
- Ensure proper compliance with state and federal food safety regulations.
- Work with purveyors to maintain and improve COGs.
Requirements:
- 2+ years of experience managing a kitchen in a high-volume restaurant
- 3+ years proven managerial experience
- Demonstrated success in building, developing, and leading teams
- Excellent communication skills
- Understanding and proficiency of Google Suite, Microsoft Office, and other administrative tasks
- Passion for service and providing positive guest experiences
- ServSafe Manager Certified
Salary and Benefits:
Estimated salary range: $55,000-$75,000 per year. Competitive benefits package includes paid time off, closed holidays, company-sponsored health insurance, and dining discounts.
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