Kitchen Manager

Colorado Mountain Brewery

1110 Interquest Parkway

Immediately Hiring!

$55,000 - $60,000 a year

Offering salary bonus, health, dental, vision and AFLAC insurance, meal benefits and paid time off.

At Colorado Mountain Brewery we believe that great food, great service and great beer are our keys to success. In order to be successful in this, we need YOU!

We consider ourselves to be a “family” of amazing people full of enthusiasm and passion for providing exceptional service.

At CMB, we provide a supportive training-based atmosphere for our Team Members. We believe that our team members are instrumental in our ability to provide legendary service and we invest in YOU. Did you know?

• Over 90% of our Managers were once Team Members themselves!
• This position is full time with an outstanding benefits package that includes, medical, dental, vision, Aflac and a bonus program.
• Managers receive a free Manager Meal while on shift and we provide discounts on food while off shift.
• We offer flexible work schedules.
• Closed on Thanksgiving and Christmas.

The Kitchen Manage manages and executes all kitchen functions following Colorado Mountain Brewery established policies and procedures under the direction of the General Manager and Corporate Chef. This position supervises and delegates tasks to the Assistant Kitchen Manager and Sous Chefs as needed. This position supervises Back of House (BOH) employees and is responsible for all kitchen functions including food purchasing, food preparation and recipe execution in accordance with CMB standards, labor laws, and all regulatory elements as well as ensuring guest satisfaction and overall profitability. Ensures maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plating presentation, portion and cost control. This position also orders supplies, ensures fiscal responsibility, accurate and timely record keeping and maintains positive vendor account relations. This position is not responsible for vault or money accountability.

QUALIFICATIONS AND REQUIREMENTS:

• High School Diploma or GED is required.
• Colorado ServSafe Manager Certification preferred.
• College degree is preferred. BS in hotel/restaurant management or culinary arts is desirable. A combination of practical experience and education will be considered in lieu of degree.
• Minimum of 5 years of previous culinary experience in a high-volume kitchen is required.
• Should expect to work 45-50 hours per week.
• Previous management experience is required.
• Proficiency in the use of computers is required. Knowledge of restaurant computer systems such as RASI, Schedulefly or POS programs is preferred. Knowledge of payroll processing is a plus.
• Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures.
• Proficient in the following dimensions of restaurant functions: recipe execution and food preparation, purchasing, sanitation, safety, record keeping and preparation of reports.
• Must exhibit professionalism, positivity and be able to execute profitability.
• Must exhibit self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Must possess good communication skills for dealing with diverse staff.
• Must be free of communicable disease that can be readily transmitted in the workplace.
• Must submit to and pass a pre-employment drug/alcohol screen and criminal background check.
• Must be at least 18 years of age.
• Must be eligible to work in the United States and provide proof upon hire.

RESPONSIBILITIES AND DUTIES

ORGANIZATIONAL EXPECTATIONS:

• Promote, work, and act in a manner consistent with the mission of Colorado Mountain Brewery: To build and maintain repeat customers through our dedication to exceptional customer service, a warm Colorado atmosphere, quality cuisine and refreshing house-brewed beer. 
• Create a positive culture of service by upholding the Company’s core values of HEART: Humility, Excellence, Accountability, Respect and Teamwork.
• Maintain appropriate records as required by government agencies regarding food sanitation, facility safety and liquor licensing, posted or filed in office as required.
• Achieve CMB objectives in daily operations including sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, professional, productive and collaborative work environment.

· Adhere to Company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and

labor costs.

• Adheres to all Colorado Mountain Brewery Policies and Procedures, Colorado Mountain Brewery Safety Policies and Procedures and OSHA safety guidelines.
• Ensure compliance of all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Ensure facility is clean and ready for service to include notifying General Manager and Director of Operations of needed repairs, maintenance or upkeep. Immediately troubleshoot, perform or delegate minor maintenance tasks. Keep adequate inventory of supplies to ensure facility meets standard par at all times.
• Maintain working knowledge of the Employee Handbook and all policies therein.
• Maintain confidentiality of all CMB proprietary information.
• Considers the impact of decisions on the company as a whole, while demonstrating effective partnership management skills.

· Report all safety concerns within 24 hours to General Manager, Corporate Chef and DO with solution-oriented plan.

• Brings issues and process improvement ideas to the attention of the General Manager, Corporate Chef and Director of Operations.
• Attends all scheduled staff meetings and offers suggestions for improvement. Cooperates with identified resolutions.
• Demonstrates ability to prioritize and manage time effectively to accomplish job expectations as well as support of co-workers and the entire team.
• Maintains skills and knowledge required including best practices for industry standards, computer competency, etc.

JOB SPECIFIC EXPECTATIONS:

• Manages the day-to-day kitchen operations to ensure the highest level of food quality, taste and presentation.
• Monitor all sanitation practices to ensure that employees follow all local and state regulations and guidelines.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, all equipment and storage areas.
• Ensures that all back of house employees consistently adhere to all CMB policies and procedures. Holds employees accountable in a consistent and fair manner using established training, counseling and real-time corrective action processes.
• Order food, equipment or other supplies needed to ensure an efficient operation.
• Check the quantity and quality of received products to ensure fiscal responsibility as well as excellence in raw materials.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Execute weekly RSI accountabilities including inventory and invoice entry.
• Ensure all prep pars are accurate and oversee all prep to ensure the highest quality of product and an excellent guest experience. 
• Ensure proper labeling and rotation of all prepped food products.
• Execute Taste and Temp twice daily to ensure quality and excellence of all menu items.
• Execute Opening and Closing checklists to ensure maintenance of restaurant standards.
• Control food costs by working with Corporate Chef regarding menu pricing, setting pars, monitoring waste, and setting portion control standards as well as training kitchen staff on the proper methods of food preparation, portioning and handling.
• Ensure adherence to recipes and product specifications by creating processes that allow oversight and accountability for kitchen staff to follow them.
• Inspect supplies, equipment and all work areas to ensure conformance with established CMB standards.
• Exercises responsible stewardship of CMB budget or cost related items by making sound budgetary decisions.
• Report all kitchen maintenance needs to the Corporate Chef, General Manager and DO to correct deficiencies found during the inspection.
• Comply with standards of service and assists in assuring the same from all kitchen employees.
• Establish goals for the kitchen in conjunction with the Corporate Chef, General Manager and DO to include anticipation and resolution of problems concerning all facets of the kitchen.
• Works in collaboration with Corporate Chef, DO and Chef Team at other restaurants to ensure food quality, consistency, and portion control as well as the development of menus, implementation of beer dinners and other special events.
• Maintain effective positive communication within the kitchen as well as the front of the house. Must be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain productive working relationship with entire management team.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Investigate, resolve, document and report all guest complaints to General Manager (GM) and Director of Operations (DO).
• Maintains effective and open communication with Corporate Chef, GM and DO regarding all aspects of BOH functions and seeks approval when necessary.
• Executes proactive, timely and effective follow through regarding instruction, expectations and deadlines and reports to DO accordingly.
• Other duties as requested/assigned.

PERSONNEL & SUPERVISORY:

• Must maintain calm and professional demeanor.
• Exercises job related judgment and knowledge.
• Organizes and prioritizes while working with strict deadlines.
• Responsible for the overall supervision of Assistant KM, Sous Chefs and BOH Staff, including orientation, counseling, training, scheduling, performance management and disciplinary actions (with HR assistance).
• Assess staffing needs and fill all vacancies using the approved hiring process. Oversee training of all staff following the approved CMB training program.
• Counsels and ensures proper training of all BOH staff following the approved CMB training program. Oversee the continuous training of all kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques and handling hazardous materials.
• Foster an atmosphere of growth and accountability by providing direction and real time feedback to employees using CMB’s immediate feedback and corrective action process for any and all violations of company policies, rules and procedures as well as all state, safety, OSHA and health regulations.
• Develop employees by ensuring 30, 60 and 90 day reviews are utilized in training new employees and annual reviews are given to all staff in conjunction with other management team members. Communicates goals and expectations clearly and effectively with direct reports.
• Schedule personnel as required for anticipated business while ensuring that all positions are staffed appropriately for successful operation as well as meeting labor objectives.
• Creates BOH schedule 2 weeks in advance and posts on ScheduleFly by agreed upon deadline.
• Oversee all staff daily and approve any overtime weekly in conjunction with HR Manager and payroll process.
• Hold pre-shifts to prepare your staff for the shift ahead and set the tone for the day/night.
• Completes documentation of training, performance management, evaluations, coaching, counseling, corrective actions and all other personnel management actions to HR in a timely manner.