Job Summary:
An excellent Kitchen Manager will possess a diverse set of skills. This role requires a strong base of culinary knowledge, leadership ability, interpersonal skills, conflict resolution, attention to detail, and financial understanding. The Kitchen Manager is responsible for leading daily back-of-house operations while maintaining established systems, standards, and consistency across all areas of the kitchen.
Company Overview:
At Barrel House, the foundation of any position is our We CARE Culture. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.
Core Responsibilities:
- Establishes food ordering and pars based on historic sales, projections, and company standards
- Meets restaurant financial objectives by controlling food costs and BOH labor; utilizing company tools and systems to drive consistency
- Conducts food inventories and corrects discrepancies by reviewing usage reports, analyzing variances, and taking appropriate action
- Maintains operations by following policies and standard operating procedures; ensuring production, productivity, and quality standards are consistently met
- Maintains guest satisfaction by ensuring recipes are followed and food quality, weights, and consistency meet expectations
- Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and holding staff accountable to established expectations
- Maintains a safe, secure, and healthy facility by enforcing sanitation standards and complying with all regulations
- Produces and reviews kitchen staff schedules weekly, with schedules completed by Thursday
- Observes food quality during lunch by working expo and supports line execution during dinner service when scheduled
- Performs minor kitchen maintenance and communicates all repair needs to the GM
- Ensures all smallwares and tools are available and organized for line production
- Maintains accurate Rate of Sales (ROS) and prep lists weekly
- Ensures food safety and quality by monitoring dates, temperatures, and product integrity
- Monitors completion of all BOH checklists (Shift, Daily, Weekly, Monthly)
- Effectively manages all BOH operations to ensure consistency, cleanliness, and efficiency at all times
- Maintains food cost targets through proper portioning, waste control, and adherence to established processes
Qualifications:
- Previous experience in a high-volume restaurant
- Strong leadership, organization, and accountability skills
- Ability to lead from the front and work alongside the team
- Strong attention to detail and sense of urgency
- Ability to follow and enforce established systems, recipes, and procedures
- Experience managing food cost, labor, and kitchen performance
- Ability to operate a POS system, including KDS
- Able to stand for extended periods, bend, stoop, and lift up to 50 pounds
- Reliable transportation to the restaurant
- Must be authorized to work in the United States
- Must be at least 18 years old