Kitchen Manager - IOWA CITY at Big Grove Brewery

Iowa City, Iowa, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Training, Inventory Management, Food Safety, Labor Cost Management, Menu Development, Culinary Techniques, Sanitation Standards, Team Leadership, Scheduling, Event Execution, Budgeting

Industry

Food and Beverage Services

Description

Summary/Objective The objective of our kitchen manager position is to oversee all aspects of daily kitchen operations, ensuring that all food preparation and cooking activities are carried out efficiently, safely, and in accordance with Big Grove's quality standards. This role involves managing culinary staff, assisting in inventory and ordering of supplies, and maintaining kitchen equipment and facilities. The kitchen manager is also responsible for ensuring food safety and cleanliness of the kitchen, managing food and labor costs, and working with our Chef de Cuisine and Sous Chefs to develop a menu that meets positive customer experience and profitability goals. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: 1. Set the Tone 2. Thirst for Improvement 3. We Care 4. Practice Candor 5. Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Leadership and Staff Management: 1. Train and develop a high-performing kitchen staff, including cooks, prep cooks and dishwashers 2. Assign tasks, delegate responsibilities and provide feedback to ensure efficient kitchen operations. 3. Address disciplinary issues when necessary 4. Team management: Correct and compliant use of people and performance tools 5. Maintain routine kitchen maintenance and cleanliness 6. Ability to adapt and handle situations that may arise pertaining to the operation of the kitchen , including costs, productivity, scheduling and team health 7. Ensure enough staff are scheduled to cover shift needs and manage real time staffing based on business volume; run efficient labor 8. Assist in execution of events. Food Quality and Consistency 1. Maintain Big Grove high food standards for food quality, ensuring all dishes are prepared according to recipe specifications. 2. Maintain safety and sanitation standards. 3. Creation, development, costing, description and execution of specials 4. Be an active contributor for new menu items and culinary technique while upholding Big Grove standards and expectations Competencies 1. Team focused approach 2. Positive attitude 3. Safety minded 4. Thorough and efficient 5. Ability to Communicate Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises Back of House staff while on duty. Works closely with Front of the House Leadership to ensure Big Grove is operative in the best way possible. Work Environment This position operates in a hospitality environment. This role routinely uses cleaning supplies, high heat kitchen equipment, and point of sale terminal systems. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is very active and requires standing, rotating, walking, bending, kneeling, stooping, and crouching all day. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 60 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Position Type and Expected Hours of Work This is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40 hours per week, although the job may require more during certain events/times of the year. Travel No travel is expected for this position. Preferred Education and Experience 1. High school diploma or equivalent. 2. Experience working on a full service line is required 3. Experience in a leadership position is desired 4. Strong working knowledge of current culinary techniques and sanitation standards 5. ServSafe certification Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Responsibilities

Oversee daily kitchen operations, ensuring food quality, safety, and efficiency while managing culinary staff. Collaborate with leadership to develop profitable menus and manage food and labor costs.