Essential Functions & Duties

Guest Focus:

• Creates and maintains an environment of hospitality.
• Periodically visits tables to create authentic relationships with our brewpub guests.

• Takes necessary initiative and trains the Brewpub Sous Chef and hourly staff on methods of ensuring excellence in all areas of execution.

Leadership:

• Creates and fosters a solid working relationship with all members of the brewpub team to create unity between the front and back of house.
• Leads monthly department meetings incorporating topics such as communication, safety and security, adherence to recipe specifications, internal policies and procedures, and various other topics as needed.
• Provides proper and detailed training and/or seminars for all direct reports.

• Provides timely and detailed performance evaluations for direct reports.

• Analyzes, forecasts, schedules, and directs the work of all direct reports.
• Manages the Brewpub Sous Chef and/or kitchen hourly staff including maintaining proper staffing levels, approving schedule changes, making recommendations on hiring/firing/wage adjustments, approving overtime hours, providing prompt and detailed disciplinary action when necessary, and providing for meal and rest breaks.

Quality of Operations:

• Analyzes product usage and sales to determine par levels of the kitchen’s inventory and proper staffing levels.
• Orders products utilizing the established procedures, products and company approved vendors.
• Conducts periodic audits and inspections of the preparation and line areas to ensure recipe specifications are met; taking corrective action as needed.
• Creates and fosters authentic relationships with approved vendors and ensures the accuracy of all orders placed.
• Makes recommendations to Executive Chef on new and/or existing recipes streamlining efficiency and execution.

Repair and Maintenance:

• Provides a safe working environment for direct reports
• Maintains assigned areas of the facility, ensuring equipment is in proper working order, communicating with GM on needed improvements/repairs, disseminating monthly safety information, and provide/train direct reports on machinery and necessary personal protective equipment.

Company Systems, Procedures, and Policies:

• Conducts termination(s) meetings in collaboration with the GM and/or HR.
• Conducts new hire orientation(s) for all hourly kitchen staff properly completing, and ensuring the accuracy of, all new hire paperwork.
• Utilizes and accurately maintains all company established forms, binders, and checklists.
• Adheres to all federal, state, and local regulations and postings.
• Facilitates and assists the Corporate Safety Manager with all claims of workers’ compensation.
• Maintains open lines of communication with the GM regarding all areas of his/her assigned brewpub location.

Financial Results:

• Analyzes prior sales and labor data to make recommendations to GM regarding the kitchen’s annual operating budget.
• Approves, codes, processes timely, and ensures the accuracy of all kitchen invoices.
• Provides accurate and updated inventories on assigned areas of the brewpub to GM at month end.

Necessary Knowledge, Skills, and Abilities

• 5-6 years applicable experience within a full service, high volume restaurant in a multi-unit concept.
• Associate’s degree or equivalent. Professional culinary education and/or background preferred.
• Successful completion of the ServSafe training program and/or current Food Handler’s Card.
• Effective communication and demonstrated leadership skills.
• Proficient in MS Word, Excel, and Outlook. Experience with Aloha POS systems and GAAP practices preferred.
• Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time.