Job Posting CLOSED
Chef/Kitchen Manager
About
the Job
We are a seeking talented, enthusiastic, positive
energy person to join our culinary team. The Container at Ska focuses on fresh,
locally sourced, delicious food; made from scratch with lots of love. A passion
for food and providing a great time to folks visiting the brewery is a must.
This is an exempt salaried position.
Responsibilities:
·
Manages
operations during scheduled shifts that include daily decision-making, staff
support, guest interaction, scheduling, planning while upholding food safety
standards, cleanliness, and product quality
·
Works
with General Manager on development of and execution of static menu items,
creating standardized recipes. Menu development/R&D/Costings
·
Responsible
for optimizing profits by controlling food costs and BOH labor cost, taking
corrective action when needed; ensuring
they conform to the annual budget on a monthly basis
·
Identifies operational opportunities to build sales and
control costs; develop and implement plans to address opportunities.
·
Maintains
an accurate and up-to-date manpower plan of staffing needs. Prepares schedules
and ensures that areas of responsibility are staffed properly for all shifts.
·
Staffs,
trains and develops BOH team members through ongoing feedback and coaching,
establishment of performance expectations and by conducting performance reviews
on a regular basis.
·
Works
with General Manager to develop and implement and maintain all control systems
to include: order guides, ordering, recipes, station check sheets, job
descriptions, standard daily operating procedures, budget, inventory
spreadsheets, inventory, bid sheets, training manual, scheduling
·
Holds
BOH team accountable to following recipes creating a constant product by
leading the team during peak service periods.
·
As
needed: coordinate written/verbal disciplinary actions/termination with human
resources department
- Demonstrates
responsibility for purchasing, receiving and storing food products,
inspection of local suppliers, use of correct products and proper par
levels to minimize food waste and optimize food cost.
- Fosters
open communication with kitchen and FOH staff.
- In
the absence of the General Manager and as acting Manager on Duty, oversees
the entire Container and Tasting Room operation.
·
Foster
farmer/chef partnerships within local community
·
Develop
and cost catering menu, ska-b-que specials
·
Coordinate
with GM and marketing team on upcoming functions, catering events, happy hour
promotions
·
Conduct
daily menu meetings with BOH/FOH staff
·
Conduct
PM on refrigeration/walk-ins, oversee deep clean schedule including grease trap
·
Able
to work 40–50-hour work weeks. As well as different times of day (morning/mid/night
shifts).
Our
Ideal Candidate
·
Minimum
of 5 years previous executive chef/kitchen manager position in mid to high
volume establishment
·
Proven
menu development and execution
·
Positive
professional attitude
·
Team
player/collaborator
·
Strong
multi-tasking skills
·
Current
Servsafe Food Protection Manager Certification or willingness to obtain within
first 30 days of hire
·
Culinary
degree preferred but not mandatory