Kitchen Manager

Boston Beer Company•Cincinnati, OH

1d•$57,000 - $92,000

About The Position

The Kitchen Manager is an integral part of the taproom team. They are responsible for handling all kitchen processes and food handling processes. It is the Kitchen Manager's duty to schedule, train and manage the team of cooks as well as uphold the high standard of dishes

Requirements

3 years experience in varied kitchen positions including the role of kitchen manager
5 years experience in a similar capacity
High School Diploma or GED
Food protection and allergen awareness certifications

Responsibilities

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion, and cost control
Prepares a variety of meats, poultry, potatoes, breads, vegetables, and other food items for cooking in conveyor ovens and other types of heating equipment
Assumes 100% responsibility for quality of products served
Knows and complies consistently with our standard portion sizes, cooking/heating methods, quality standards and kitchen rules, policies and procedures
Stocks and maintains sufficient levels of food products at line station to assure a smooth service period
Follows proper plate presentation and set up for all food items, utilized plate pulls to ensure recipe and SOP's are in line
Handles, stores and rotates all products properly
Closes the kitchen properly and follows closing checklist for kitchen area
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
Work with Tap Room management team to plan and price menu items
Create standard recipe cards for all menu items
Responsible for maintaining appropriate cleaning schedules for kitchen floor, mats, walls, conveyor oven, and other equipment and food storage areas
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Ensure that all food and products are consistently prepared and served according to the tap room’s recipes, portioning, and cooking/heating and serving standards
Maintains a clean and sanitary workstation area including conveyor oven, freezers, refrigerators, prep stations, catering equipment, and walk in cooler
Ensure that all products are ordered according to product specifications and received properly, assuring that deliveries are in accordance with the Tap Room’s procedures
Oversee and ensure that Tap Room’s policies on employee performance appraisals are followed and completed on a timely basis
Be knowledgeable of Tap Room policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures
Check/maintain proper food holding and refrigeration temperature control points