Kitchen Manager 7HW

7 Hills Brewing Company; Dyersville (IA); On-site; USD 40,000 - 60,000; Full time

Job summary

Join 7 Hills Brewing Company as a Kitchen Manager, where you will oversee all Back of House operations, ensuring timely and efficient food production while developing kitchen staff. Your role will include managing food costs, enforcing safety protocols, and conducting evaluations to maintain high standards of kitchen operations.

Qualifications

• Minimum of 3-5 years of experience in a kitchen management role.
• Must be 21 years or older.
• Strong knowledge of food safety procedures.

Responsibilities

• Oversee all Back of House operations including food preparation and production.
• Manage performance and training of Back of House employees.
• Ensure compliance with safety and cleanliness standards.

Skills

Supervising

Food Safety

Cost Management

Team Training

Tools

Touch Bistro

7shifts

Microsoft Office

Job description

Kitchen Manager

Description:

As a 7 Hills Brewing Co. Kitchen Manager, you would oversee all Back of House operations and be responsible for purchasing, receiving, preparing, costing, and presenting all food products in a timely manner, according to established recipes, and procedures. The majority of the time spent in your position will be performing duties off the line, but never limited to only that. When called upon, the kitchen manager is expected to cook on the line as needed in order to meet the ever-changing demands of the kitchen environment.

As Kitchen Manager, your responsibilities would include:

• Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures.
• In conjunction with all Management, enforcing compliance with all employment policies and overseeing cleanliness of restaurant and safety of guests at all times.
• Directing productivity to monitor and maintain efficient and effective food item ticket times.
• Managing performance of Back of House employees, including conducting performance evaluations, coaching, and discipline.
• Assisting with the development of all Key Hourly employees, Assistant Managers, and Hourly employees by providing daily feedback on performance during one-on-ones.
• Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen.
• Overseeing the proper handling, maintenance, and storage of all items.
• Understanding, managing, and practicing safe food handling procedures.
• Managing food costs, tracking waste, and controlling kitchen labor costs.
• Directing work for kitchen employees, including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant.
• Training Back of House staff on equipment maintenance and cleaning procedures.
• Reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees.
• Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals.

Other Requirements:

Employment Type: Full-Time paid salary

• Reports to: General Manager
• Minimum Experience 3-5 years
• Age Requirement: 21 years or older
• Required Travel: Minimal
• Tools and Equipment used: Computer POS system: Touch Bistro/7shifts scheduling application/Sysco Ordering Systems.
• Computer skills: Microsoft Office (Word, Excel, Power Point).

The employer retains the right to change or assign other duties to this position as a result of evolving business needs

• We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.