Drake's Kitchen Manager - Louisville, KY

Bluegrass Hospitality Group•Louisville, KY

79d•$52,000•Onsite

About The Position

Seeking Experienced Kitchen Manager's or Executive Chefs who are looking to work for an organization that is continuing to grow. Potential Locations in the Louisville Market include: Paddock, Hurstbourne, St. Matthews, and Jeffersonville, IN. The ideal candidate will embody the company’s mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented.

Requirements

Minimum of two-year related experience; or certificate from college or technical school in related field; or equivalent combination of education and one year experience.
Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG.
Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged – Language learning program offered.
Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged.
Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers.
Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required.

Nice To Haves

Spanish speaking skills encouraged
Knowledge of other systems such as Toast and 7Shifts are encouraged.

Responsibilities

Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
Collaborate with the Corporate Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.