Restaurant Kitchen Manager at Eagle Creek Brewing Company

Statesboro, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Staff Supervision, Inventory Management, Food Preparation, Sanitation Guidelines, Budgeting, Scheduling, Communication Skills, Multi-tasking, Time Management, Food Plating, Safety Compliance

Industry

Food and Beverage Services

Description

Position Title: Kitchen Manager Work status: Part to Full-time Reports to: Owner Essential Job Duties · Adhere to all local, state, and federal health and civil code regulations · Cuts, prepares and cooks food according to company guidelines and recipes · Cleans and organizes kitchen area as well as walk-in and freezer · Able to learn, follow and enforce company policies, Kitchen procedures and sanitation guidelines · Assist in receiving and unloading of merchandise · Take stock to storage or shelf areas · Open cartons and price, display, store or break down items according to established Procedures and Policies · Keep Owner and personnel informed of low inventory conditions or spoilage problems as well as maintain accurate inventory levels and help take monthly product inventory · Handle damaged and spoiled products according to Company Policy and assist in controlling the level of damaged goods · Assist in preparation of food products · Comply fully with all Safety Policies and Procedures · Perform all duties according to Company Policies and Procedures · Perform other duties and assignments as directed · Greet all customers and provide them with prompt and courteous service or assistance. 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. Qualifications 2 years of culinary management experience preferred. 2 years of retail experience Serve Safe Certified. Strong communication skills Ability to multi-task and manage time wisely Physical Demands Must be able to lift 50-75 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: < 32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit. Ability to work in a wet and hot/cold environment. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including box cutters, knives, electric pallet jacks, forklifts, hand trucks, six-wheel carts, balers, and other heavy machinery. Work Hours: Availability requirements include; but are not limited to; days, evenings, weekends, & holidays. KEY Responsibilities Manage kitchen staff and coordinate food orders Supervise food prep and cooking Check food plating and temperature Establish portion sizes Schedule kitchen staff shifts Price menu items in collaboration with the Restaurant Manager Order food supplies and kitchen equipment, as needed Train kitchen staff on prep work and food plating techniques Store food products in compliance with safety practices (e.g. in refrigerators) Keep weekly and monthly cost reports Maintain sanitation and safety standards in the kitchen area Work Location: One location Pay frequency: Every other week EEO/AAP Statement: Eagle Creek Brewing Company is an EEO/AAP employer; all business decisions (employment, promotions, compensation, etc) are made without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, gender identity, or any other legally protected status. Job Type: Part to Full-time

Responsibilities

Manage kitchen staff, coordinate food orders, and supervise food preparation and cooking to ensure quality and temperature standards. Maintain sanitation, safety standards, and manage inventory and cost reports.