Essential Duties and Responsibilities

Applicable to All Hop Valley Pubs

• Build a competent kitchen team that handles the day-to-day operations of the pubs. Regularly provide them with guidance to ensure they maintain a level of leadership that the staff and respect and depend on.
• Ensuring the line runs smoothly and efficiently. Including managing ticket times and quality of food.
• Ensuring the prep kitchen runs smoothly and efficiently. Including moderation of recipe prep times.
• Participate in the development and ongoing training needs as part of process improvement. Responsible for designing training SOPs for new hires.
• Managing staff morale during slow and busy times.
• Familiar with all areas of the kitchen line, prep and bake.
• Manage BOH staffing through HotSchedules Software; manage kitchen labor based on the evaluation of the business.
• Maintain organization and cleanliness throughout all areas of the kitchen.
• Organize inventory controls; complete ordering while maintain proper costing goals.
• Ensure and manage safe and proper food handling procedures/protocols.
• Menu development.
• Achieve and maintain a food cost under 30%
• Continually explore potential business opportunities and partnerships that further improve Hop Valley’s food cost or quality.
• Conduct, or manage, inventory at the end of every month and submit within a timely fashion.
• Back-up for the team, picking up and covering shifts when needed.
• Perform other duties as assigned.

Competencies:

To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position.

• Problem Solving - the individual identifies and resolves problems in a timely manner, gathers and analyzes information skillfully.
• Employee Focus - the individual manages difficult employee/operational situations, responds promptly to employee needs, solicits employee feedback to improve service, responds to requests for service and assistance and meets commitments.
• Planning/Organizing - the individual prioritizes and plans work activities and uses time efficiently.
• Quality Control - the individual demonstrates accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.
• Quantity - meets productivity standards and completes work in a timely manner.
• Adaptability - the individual adapts to changes in the work environment, manages competing demands and is able to deal with frequent change, delays or unexpected events.
• Dependability - the individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance.

Education and/or Work Experience Requirements:

• High School Diploma or GED
• Must be 21 years of age or older and able to pass a comprehensive background check, in line with Company Policy
• Have at least five years of Kitchen Management experience
• Ability to develop/execute menus, catering menu/orders
• Basic knowledge of Excel, Word & PowerPoint
• Management/Leadership skills
• Expert level of experience with food cost/cogs

Physical Requirements:

• Able to lift 20 lbs repeatedly
• Ability to work 10 hours a day
• Must have the ability to frequently reach, twist, stoop, bend, crouch, stand and walk for 8-12 hour shifts.