Job Posting OPEN
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.
operations during scheduled shifts that include daily decision-making, staff
support, guest interaction, scheduling, planning while upholding food safety
standards, cleanliness, and product quality
with General Manager on development of and execution of static menu items,
creating standardized recipes. Menu development/R&D/Costings
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.
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.
trains and develops BOH team members through ongoing feedback and coaching,
establishment of performance expectations and by conducting performance reviews
on a regular basis.
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
BOH team accountable to following recipes creating a constant product by
leading the team during peak service periods.
needed: coordinate written/verbal disciplinary actions/termination with human
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.
open communication with kitchen and FOH staff.
the absence of the General Manager and as acting Manager on Duty, oversees
the entire Container and Tasting Room operation.
farmer/chef partnerships within local community
and cost catering menu, ska-b-que specials
with GM and marketing team on upcoming functions, catering events, happy hour
daily menu meetings with BOH/FOH staff
PM on refrigeration/walk-ins, oversee deep clean schedule including grease trap
to work 40–50-hour work weeks. As well as different times of day (morning/mid/night
of 5 years previous executive chef/kitchen manager position in mid to high
menu development and execution
Servsafe Food Protection Manager Certification or willingness to obtain within
first 30 days of hire
degree preferred but not mandatory