Kitchen Manager

Kitchen

Kitchen Manager

$25.00 - $35.00 / hour

Talkeetna

Kitchen Manager Qualifications:

- Prior kitchen management experience.

- ServSafe certified.

- Extremely high level of attention to detail.

- Ability to think and act creatively, while conforming to existing standard operating procedures and DEC regulations.

- Be proficient in all BOH positions to assist staff as needed.

- Possess good craft beer, wine and spirits knowledge.

- Possess technical/mechanical skills and can troubleshoot kitchen equipment.

- Must be in good physical condition.

- Ability to sit/stand/bend/walk and maintain manual dexterity for duration of work period.

- Must be able to work independently and be able & willing to work morning, midday, nights and/or weekend shifts.

- Able to lift 55 lbs. and move at least 165 lbs., and work in extreme hot and cold environments.

- Have a flexible schedule, team player and be 21 years or older.

Duties will include:

- Ensure the kitchen is appropriately staffed for business.  This includes dealing with situations as they arise such as illness, injury and other unexpected events.

- BOH schedule

- Ensure staff is adequately trained; develop/maintain training program for all positions.

- Coordinate with HR to adequately staff per season.  This includes working with J-1 staff and maintaining the guest worker program.

- Meet labor, sales and costing goals as set by the general manager.

- Ensure kitchen staff have the tools necessary to do their job well.

- Maintain all kitchen related equipment and machinery in safe, working condition, including a proactive preventative maintenance program.

- Maintain appearance, cleanliness and general ambiance in accordance with the culture of Denali Brewpub.

- Contact the appropriate persons to facilitate repairs.  When possible, use in-house resources to affect repairs to minimize repair time and expense.  This may require learning new skills and dealing with problems with limited resources.

- Develop a strong working knowledge of Menu Profit Pro and costing methods.

- Develop a strong working knowledge of POS systems and be able use and program the system daily.

- Work with the general manager on menu design, content and pricing.

- Monitor departmental costing, loss and margins.

- Loss prevention.

- Navigate adverse situations such as power outages, water outages and flooding and develop procedures to deal with these challenges.

- Order supplies and products as needed for daily kitchen and restaurant operations.  Coordinate with the Restaurant Manager to ensure necessary FOH items are ordered.

- Maintain storage areas.

- Plan and execute special events such as weddings, rehearsal dinners, tour groups, craft beverage dinners and off-site catering events.  This includes promoting Denali Brewpub as a destination via social media, networking, etc. to grow special events and catering business.

- Coordinate monthly inventory counts.

- Develop farm to table, sustainability and zero waste programs.

- Discover growth opportunities.  Plan and execute programs to achieve these goals.

- Work to integrate the craft beverage program into the menu.

- Seek opportunities to increase efficiencies.

- Develop strong vendor relationships.

- Opening and closing duties.

- Fill in as needed.

Benefits include

Health Care Options

ESOP

Employee Discounts

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