Restaurant Kitchen Manager

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