Kitchen Manager

Milwaukee Repertory Theater•Milwaukee, WI

1d•Onsite

About The Position

Milwaukee Rep is Wisconsin's largest performing arts organization in terms of audiences served and one of the largest professional theaters in the country. Each year, nearly 300,000 people experience a wide range of productions and events, from Broadway musicals and Shakespeare to American classics and World Premieres. At Milwaukee Rep, we value inclusion, innovation, collaboration, and quality. Our team plays an important role in advancing our mission to ignite positive change in our community through the transformative power of theater. We are committed to building a diverse and inclusive workplace and encourage candidates from a variety of backgrounds and experiences to apply. While few candidates will meet every qualification listed, we encourage individuals who are excited about the opportunity and believe they can contribute to our success to apply. POSITION SUMMARY The Kitchen Manager (KM) is responsible for all food production including dinner service, special event catering and concessions. This position develops menus in consultation with the Director of Food and Beverage. The KM is also responsible for assisting with food purchase specifications and recipes, achieving the food and labor budget goals for the department, assisting in developing the food and maintaining the highest professional food quality and sanitation standards. Additional responsibilities include training and supervising kitchen staff. This position reports to the Director of Food and Beverage.

Requirements

High school diploma or GED
ServSafe Manager level sanitation certification or the ability to obtain certification within 45 days of employment
Must possess strong communication and listening skills
High-energy and thrive in a fast-paced environment
Ability to interact positively with supervisor, management, coworkers, members and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner which is accurate, complete and of high quality
Ability to assist in creating and accurately costing out recipes utilizing yields and portioning controls
Ability to conceptualize and analyze data
Ability to plan and create workflows to achieve consistency with menu items
Firm understanding of COS principles such as waste, portioning, yields and weights and measurements
Ability to come to work regularly, on time and to work across a vast diversity of ages, skill and educational/cultural backgrounds, to follow directions, take criticism and to treat co-workers, supervisors and members/guests with respect and courtesy
Experience with Microsoft Office is required
This job requires evening and weekend work as its primary hours
Ability to pass a background check in compliance with local, state and/or federal laws

Responsibilities

Works with the Director of Food and Beverage to hire, supervise and train new and current kitchen employees including ongoing staff appraisal and feedback to ensure quality and productivity
Assist in menu planning for restaurant, catering, concessions and special events
Schedules kitchen staff employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals
Approves the requisition of products and other necessary food supplies and orders when necessary
Ensures high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times
Develops standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling price
Assists in preparing necessary data for applicable parts of the budget
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Support safe work habits and a safe working environment at all times
Achieve budget objectives and initiate corrective actions as needed
Oversee and supervise kitchen staff
Other duties as assigned