Kitchen Manager at Warped Wing Brewing Co

Huber Heights, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Management, Menu Planning, Food Preparation, Inventory Management, Staff Supervision, Hiring, Training, Scheduling, Cost Control, Food Safety, Sanitation, Communication, Multitasking, Recipe Development, Team Motivation

Industry

Food and Beverage Services

Description

Description Summary Join our team as a Kitchen Manager and lead our culinary team in delivering exceptional dining experiences to our guests. As the Kitchen Manager, you will oversee all aspects of kitchen operations, including menu planning, food preparation, inventory management, and staff supervision. We're seeking a highly organized and experienced individual who is passionate about food, dedicated to maintaining high standards of quality and cleanliness, and capable of leading and motivating a team. Job Duties & Responsibilities Oversee the kitchen staff, including hiring, training, and managing employee schedules. Order materials, supplies, and ingredients based on demand Oversee the food preparation and cooking process Collaborate with the General Manager and Culinary Director to develop menus, plan specials, and manage food costs. Ensure that all kitchen operations comply with food safety regulations and standards. Manage inventory, including ordering supplies and monitoring kitchen equipment and appliances to ensure they are in good working order. Assist with special events, releases and other events Handle any issues that may arise in the kitchen, including customer complaints, staff conflicts, and equipment malfunctions. Maintain high standards for meal presentation, including ensuring that all dishes are prepared to the highest quality and presentation standards. Communicate effectively with staff, management, and customers to ensure a positive and efficient kitchen environment. Qualifications Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant or hospitality establishment. Culinary degree or equivalent certification preferred. Strong leadership and management skills, with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Extensive knowledge of food safety, sanitation, and kitchen operations. Ability to multitask, prioritize tasks, and work efficiently under pressure. Proficiency in menu planning, recipe development, and cost control. Familiarity with kitchen equipment and cooking techniques. Flexibility to work evenings, weekends, and holidays as required. Must be of legal drinking age and meet any additional requirements for handling alcohol in accordance with state and local regulations. Physical Requirements Occasionally Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like. Constantly Moving self in different positions to accomplish tasks in various environments including tight and confined spaces. Constantly Remaining in a stationary position, often standing or sitting for prolonged periods. Constantly Moving about to accomplish tasks or moving from one worksite to another. Constantly Communicating with others to exchange information. Constantly Repeating motions that may include the wrists, hands and/or fingers. Occasionally Operating machinery and/or power tools. Occasionally Operating motor vehicles or heavy equipment. Constantly Assessing the accuracy, neatness and thoroughness of the work assigned. Constantly Sedentary work that primarily involves sitting/standing. Occasionally Light work that includes moving objects up to 20 pounds. Occasionally Medium work that includes moving objects up to 50 pounds. Occasionally Heavy work that includes moving objects up to 100 pounds or more Environmental Conditions Occasionally Low temperatures Occasionally High temperatures Occasionally Outdoor elements such as precipitation and wind Constantly Noisy environments Occasionally Hazardous conditions Never Poor ventilation Occasionally Small and/or enclosed spaces

Responsibilities

The Kitchen Manager will lead the culinary team by overseeing all kitchen operations, including menu planning, food preparation, inventory management, and staff supervision to deliver exceptional dining experiences. Key duties involve staff management, ordering supplies, ensuring food safety compliance, and collaborating on menu development and cost management.