Kitchen Manager

Barrel House•Marion, IA

33d•$20 - $23

About The Position

An excellent Kitchen Manager will possess a diverse set of skills. This role requires a strong base of culinary knowledge, leadership ability, interpersonal skills, conflict resolution, attention to detail, and financial understanding. The Kitchen Manager is responsible for leading daily back-of-house operations while maintaining established systems, standards, and consistency across all areas of the kitchen. 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. We want people to become their best at Barrel House (BH), working with BH and being a part of BH. This includes teammates, guests, and our community. Our culture and atmosphere are at the core of how we do things. At Barrel House we focus on SUCCESS & VALUES within Barrel House Culture. If your values and actions align with the Barrel House We CARE Culture, your potential within our organization is nearly limitless! If you would like to be at your best and engage with us at a high level, this guide in its entirety may provide greater insight and value toward your growth within our organization. We recommend you read this so you know what to expect through your journey and experience with BH. The expectation is to learn how we communicate and make decisions, so that those working with us and alongside us will contribute, challenge, and grow toward the same goals. We CARE Culture C - Create a Positive Experience A - Attention to Guest Needs R - Respond Appropriately and Politely E - Exceed Guest Expectations

Requirements

Previous experience in a high-volume restaurant
Strong leadership, organization, and accountability skills
Ability to lead from the front and work alongside the team
Strong attention to detail and sense of urgency
Ability to follow and enforce established systems, recipes, and procedures
Experience managing food cost, labor, and kitchen performance
Ability to operate a POS system, including KDS
Able to stand for extended periods, bend, stoop, and lift up to 50 pounds
Reliable transportation to the restaurant
Must be authorized to work in the United States
Must be at least 18 years old

Responsibilities

Establishes food ordering and pars based on historic sales, projections, and company standards
Meets restaurant financial objectives by controlling food costs and BOH labor; utilizing company tools and systems to drive consistency
Conducts food inventories and corrects discrepancies by reviewing usage reports, analyzing variances, and taking appropriate action
Maintains operations by following policies and standard operating procedures; ensuring production, productivity, and quality standards are consistently met
Maintains guest satisfaction by ensuring recipes are followed and food quality, weights, and consistency meet expectations
Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and holding staff accountable to established expectations
Maintains a safe, secure, and healthy facility by enforcing sanitation standards and complying with all regulations
Produces and reviews kitchen staff schedules weekly, with schedules completed by Thursday
Observes food quality during lunch by working expo and supports line execution during dinner service when scheduled
Performs minor kitchen maintenance and communicates all repair needs to the GM
Ensures all smallwares and tools are available and organized for line production
Maintains accurate Rate of Sales (ROS) and prep lists weekly
Ensures food safety and quality by monitoring dates, temperatures, and product integrity
Monitors completion of all BOH checklists (Shift, Daily, Weekly, Monthly)
Effectively manages all BOH operations to ensure consistency, cleanliness, and efficiency at all times
Maintains food cost targets through proper portioning, waste control, and adherence to established processes