Chef / Kitchen Manager - Brewpub

Upland Brewing Company; Bloomington (IN); On-site; USD 50,000 - 70,000; Full time

Job summary

Upland Brewing Company in Bloomington, IN is seeking a motivated Executive Chef/Kitchen Manager to oversee kitchen operations and ensure high-quality food service. The ideal candidate will manage staff, control costs, and uphold service standards while promoting a culinary philosophy centered on fresh and sustainable ingredients.

Qualifications

• Experience in kitchen management and culinary operations.
• Ability to manage staff and maintain high service standards.
• Strong understanding of food cost control and inventory management.

Responsibilities

• Manage daily kitchen operations and staff scheduling.
• Control food quality and costs, ensuring proper storage.
• Recruit and train kitchen staff while maintaining service standards.

Skills

Leadership

Problem Solving

Inventory Management

Cost Control

Staff Training

Job description

Join to apply for the Chef / Kitchen Manager - Brewpub role at Upland Brewing Company.

Upland Brewing in Bloomington, IN is looking for a motivated Executive Chef/Kitchen Manager to join our team. Our ideal candidate is a self-starter, motivated, and reliable.

Position Summary: The Executive Chef/Kitchen Manager will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver on our mission of exceptional customer service of fresh, handcrafted foods paired with our brewery’s award-winning beers. The ability to spot problems, resolve them quickly, maintain composure, and delegate tasks is essential.

Key Goals: Set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability to ensure high-quality, consistent products, aligned with the Upland Philosophy of Food, emphasizing fresh, local, and sustainable ingredients.

Essential Duties and Responsibilities include, but are not limited to:

• Administrative Responsibilities: Manage daily operations, track inventory, oversee quality and portion control, ensure staff adherence to policies, and monitor floor operations and cash handling.

• Meet Financial Goals: Control costs, adjust systems as needed, create procedures to reduce waste, monitor labor hours, and analyze systems for efficiency.

• Control Food Cost: Oversee food quality, manage inventory, ensure proper storage, and train staff on proper techniques and portion control.

• Maximize Labor: Create staff schedules, adjust labor hours based on volume, leverage staff strengths, and improve productivity through delegation and training.

• Project Future Business: Use sales data to anticipate needs, adjust ordering, prep, and staffing accordingly.

• Uphold Service Standards: Monitor food offerings, maintain high staff training standards, and develop vendor relationships.

• Focus on Accountability: Maintain quality control systems, enforce policies, and document violations.

• Staff Management: Recruit top professionals, communicate policies, lead positively, conduct reviews, and manage staff expectations.

• Facilities Maintenance and Permitting: Coordinate maintenance, stay current on health inspections, and enforce sanitation standards.

The physical demands include standing for long periods, lifting up to 20 pounds, and working beyond 10 PM as needed. The environment is typically moderate to high noise.