Kitchen Manager/Head Chef

Kitchen Manager/Head Chef (Food Services)

Russian River Brewing Company is looking for a Kitchen Manager/Head Chef to lead our culinary crew at our Windsor Restaurant! If you've got many years of restaurant experience, know your way around food costing and inventory, and thrive in a hands-on leadership role, all while being passionate about craft beer, this could be your forever job. Check out the details below, and if it sounds like the role made for you, we want to hear from you!

DUTIES AND RESPONSIBILITIES
The following outlines the core responsibilities for this position, but it does not limit the tasks that may arise.

1. Manages the full spectrum of our culinary program, including onsite public and private events.
2. Leads recipe development including daily specials and seasonal menu items, ensuring they align with the Owners vision and brand.
3. Leads by example, consistently demonstrating the values and behaviors expected of the team, and ensures alignment between words and actions while keeping in compliance with company policies and procedures.
4. Provides strong leadership and management of staff.
5. Provides ongoing training to team members ensuring all are adequately trained.
6. Enforces meticulous sanitary practices for food handling and cleanliness.
7. Ensures operations are in compliance with all health and safety guidelines.
8. Manages staff rest and meal periods in accordance with company policies and labor law regulations.
9. Publishes shift schedules at least three weeks in advance, monitoring overtime and managing employee time-off requests.
10. Monitors kitchen labor costs effectively by ensuring adequate staffing levels.
11. Creates shift assignments based on staff strengths, and delegate duties efficiently.
12. Conducts daily shift meetings for all kitchen staff.
13. Keeps team members educated and informed about all menu changes.
14. Manages ordering, inventory management, menu planning, and controls cost with minimal waste.
15. Regularly analyzes and updates the food COGS using inventory and costing software.
16. Reviews staff time cards and approves payroll for assigned department.
17. Provides daily ongoing support to kitchen staff, staying current on team activities and addressing issues proactively and in a timely manner.
18. Works closely with front-of-house team to minimize food wait times and maintain high service standards.
19. Responsible for ensuring opening and closing procedures are properly executed.
20. Oversees kitchen cleanliness daily and coordinates routine equipment maintenance as needed.
21. Maintains a safe, comfortable, and high-performing work environment.
22. All other duties as assigned.

SUPERVISORY RESPONSIBILITIES
This position manages the entire employment lifecycle of kitchen staff, including recruitment, training, management, and separation.

COMPETENCIES
Knowledge of:

1. Raw materials, production processes, quality control, costs, and other culinary techniques.
2. Business and management principles, including resource allocation, leadership, supervisory techniques, production methods, and coordination of people and resources.

Skills:

1. Exceptional interpersonal and customer service skills for interactions with the public and team members.
2. Strong organizational, problem-solving, and analytical abilities, including data interpretation and recommendations.
3. Strong leadership and team management skills.
4. Strong attention to detail.
5. Excellent written and verbal communication skills.
6. Attentiveness to others and effective questioning skills.
7. Sound judgment with the ability to make timely decisions.
8. Strong organization, prioritization, and time management skills.
9. Adaptability and enthusiasm for working in a dynamic environment.
10. Proficiency in Microsoft Office Suite.
11. Proficiency in company programs and apps.

Ability to:

1. Exemplify the company's culture in all actions.
2. Apply common sense in decision-making.
3. Effectively supervise, lead, motivate, provide direction, and counsel staff.
4. Understand and follow both oral and written instructions.
5. Interact respectfully and effectively with diverse individuals.
6. Manage multiple projects and meet deadlines.
7. Maintain a positive attitude and high self-motivation, especially under pressure.
8. Collaborate effectively with leadership.
9. Demonstrate a strong work ethic.

QUALIFICATIONS

1. Completion of an accredited Culinary Program or Apprenticeship or the equivalent combination of education and experience preferred.
2. Extensive experience in menu creation and the ability to innovate with new dishes.
3. Commitment to excellence and high quality standards.
4. Creative, flexible, and innovative team player.
5. Passion, enthusiasm, focus, creativity, and a positive outlook.
6. Professional demeanor.
7. Bilingual skills a plus.

REQUIREMENTS

1. Minimum of 5 years of related work experience in a restaurant environment.
2. Minimum of 2 years of related managerial experience in a restaurant environment.
3. Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
4. High volume restaurant experience.
5. Managers Serve Safe Certification.
6. Must be at least 21 years of age.

PHYSICAL DEMANDS & WORKING CONDITIONS
In the dynamic and demanding environment of a restaurant, both Front of House (FOH) and Back of House (BOH) managers encounter specific physical demands and working conditions, including:

1. Continuous movement and multitasking.
2. Lifting and carrying.
3. Hot and crowded environment.
4. Communication and coordination.
5. Standing for extended periods.
6. Fast-paced and high pressure.
7. Noise exposure.
8. Flexible scheduling.

In summary, FOH and BOH restaurant managers navigate a physically demanding and fast-paced work environment, characterized by continuous movement, communication, and multitasking, requiring strong leadership, organizational skills, and adaptability to varying working conditions.

RRBC is an Equal Opportunity Employer and we do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity and/or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. RRBC utilizes E-Verify.