The kitchen manager will coordinate with the general managerto oversee all back of the house operation at a Battle & Brew’s dining experience. They are responsible for preparing and executing the menu ensuring timely, quality and consistent plates. Sous chefs will play a role in hiring and training quality staff.
Kitchen manager need to have strong organization and leadership skills. Peak business can offer stressful situations, it’s important to maintain a positive and professional approach with coworkers. This position is full-time and often demands long hours with night, weekend, and holiday shifts.
Battle and Brew kitchen manager adhere to and evangelize our core values, have a passion for customer experience and service and a can-do positive mentality in everything they do.
Job Responsibilities:
- Management of Back of House Staff
- Strict management of labor and food costs.
- Inventory oversight and management
- Oversee waste and utilization tracking
- Training and guidance for BoH
- Making sure all checklists and prep lists are being fully utilized
- Checking behind staff to ensure they are following industry best practices
- Checking staff out before finishing their shifts
- Relaying information pertaining to them from conversations with managers
- Communicating any procedural or equipment changes with the staff
- Hosting and supervising deep cleans and meetings
- Interviewing future staff
- Supporting staff during peak times or whenever needed
- Effectively manage kitchen staff, motivate them and assign duties fairly
Job Roles:
- Management of all back of house (BOH) staff including hiring, scheduling, training, and general supervision
- Responsibility for prep crew, line cooks and porters with support of management staff
- Responsibility of inventory, checklists, prep list, temperature logs, detail lists and other kitchen forms provided
- Helping with scheduling by understanding restaurant trends
- Identifying, creating, documenting and maintaining training requirements for staff
- Reprimanding behavioral issues for their staff
- Checking attitudes and behaviors
- Instilling good habits
- Pursuing staff punctuality and professional appearance
- Ensuring kitchen staff adhere to set standards, procedures, rules and sanitation requirements
- Motivating and providing excellent leadership to staff
- Provide teaching moments to staff as they arise
- Hiring and training of BOH staff to Battle & Brew service standards
- Understanding of various cooking methods, ingredients, equipment and procedures
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping all workstations and kitchen equipment clean, organized and sanitized
- Inventory and maintenance of par levels for back of house items
- Enforce and monitor all health, safety, and sanitation standards in their area
- Executing catering food production management for booked events
- Work closely with the Front of House Manager to provide a seamless experience
- Will report directly to the chef, general manager and owners
- Responsible for quality assurance of products and services
- Responsible for properly measuring kitchen ingredients and food portions
- Following “First in first out” (FIFO) inventory management system
- Oversee that all opening and closing duties of the sections are completed correctly and that cleanliness and maintenance are maintained
Job Type: Full-time
Pay: Up to $65,000.00 per year
Benefits:
- Health insurance
- Paid time off
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Weekly day range:
Work setting:
Ability to commute/relocate:
- Atlanta, GA 30328: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- What is the best way to contact you? - Phone or email please provide.
- How quickly could you start or how much time do you need to leave your current position?
Experience:
- Culinary experience: 5 years (Required)
License/Certification:
- Do you have a current ServSafe Certification (Required)
Work Location: In person