Job Application - Ska Brewing Company

Job Posting OPEN

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.



·         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