SALARY: $58,000 - $63,000 per year quarterly bonus potential

LOCATION: Devils Backbone Basecamp Brewpub – Roseland, VA

JOB SUMMARY:

The Kitchen Manager will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Kitchen Manager is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.

JOB RESPONSIBILITIES:

• Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
• Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.
• Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development
• Ability to perform all line cook and prep cook duties and step to assist during peak times
• Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels
• Prepare daily specials for FOH managers and staff and notify when low or sold out.
• Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).
• Assists in training of kitchen staff for growth and development.
• In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
• Implements proper quality control procedures guaranteeing standards.
• Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.
• Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior.

SKILLS AND ABILITIES:

• Excellent leadership skills with the proven track record to lead and empower team members.
• Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
• Ability to handle personal responsibilities in a high-stress, fast-paced work environment.
• Ability to follow oral and written instructions.
• Expert-level knowledge of food and beverage industry including BOH operations.
• Excellent organizational and interpersonal skills with an ability to work in a team environment.
• Active problem solver and completing tasks while maintaining standards.
• Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
• The ability and aptitude to work with and troubleshoot equipment.
• Ability to lift and/or move up to 60lbs.
• Ability to stand for 8 hours per shift

EDUCATION AND EXPERIENCE REQUIREMENTS:

• High school diploma or equivalent required
• Associates degree or higher preferred
• Significant Restaurant Kitchen experience – 3-5 years minimum, depending on quality of experience.

BENEFITS:

• Competitive salary
• Flexible paid time off
• Medical, dental & vision insurance available immediately
• Employer paid short term disability
• 401K up to 6% match
• Generous parental leave options
• Uniforms & PPE provided, based on position
• Safety shoes allowance, based on position
• Learning & development opportunities
• Employee discounts at restaurant locations
• Employee discounts on merchandise
• Relocation assistance available for qualified candidates
• BEER!

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