• Job Description

  Req#: 174675

  Job Details

  Job Location: KSDL - Corona, CA

  Position Type: Full Time

  Salary Range: $70,000.00 - $90,000.00 Salary/year

  Essential Functions & Duties

  Position Summary

  The Brewpub Chef is responsible for effectively managing all operations of the kitchen in his/her assigned brewpub location under limited to no supervision. This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume periods as well as leading his/her team of direct reports. Extensive operational knowledge is necessary within this position and regular use of independent judgment is required.

  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.

• About the company

  Karl Strauss Brewing Company is a San Diego, California-based craft brewery with eleven brewpub locations across Southern California and an onsite tasting room at their main brewery in the Pacific Beach neighborhood of San Diego.

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