Kitchen Manager

Warped Wing Brewing Company & Smokery Kitchen Manager

Our menu showcases a fusion of traditional American BBQ with a warped twist, naturally. We're not afraid to experiment, yet our menu is approachable enough to please any palate. We combine the time-honored smoking techniques with the same quality & care of our beers, and we think that's what makes us stand out. But, we're not just any restaurant we're a gathering place & experience. Whether you're a smoked meat aficionado or just starting your culinary journey our warped take on tradition promises an experience that transcends the ordinary.

Key Responsibilities

• Manage daily kitchen operations, overseeing the food preparation and cooking process to ensure service execution is seamless.
• Maintain high standards for meal presentation, including ensuring that all dishes are prepared to the highest quality and presentation standards.
• Oversee the kitchen staff, including hiring, training, and managing employee schedules.
• Order materials, supplies, and ingredients based on demand.
• Ensure strict recipe adherence and portion accuracy.
• Drive food cost control and waste reduction initiatives.
• Collaborate with the leadership team to develop menus, plan specials, and manage food costs.
• Ensure that all kitchen operations comply with food safety regulations and standards.
• Maintain health inspection readiness and strict sanitation compliance at all times.
• Manage inventory, including ordering supplies and monitoring kitchen equipment and appliances to ensure they are in good working order.
• Handle any issues that may arise in the kitchen, including customer complaints, staff conflicts, and equipment malfunctions.
• Assist with special events, releases and other events.
• Communicate effectively with staff, management, and customers to ensure a positive and efficient kitchen environment.

Requirements

• Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant or hospitality establishment.
• Culinary degree or equivalent certification preferred.
• Strong leadership and management skills, with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills.
• Extensive knowledge of food safety, sanitation, and kitchen operations.
• Ability to multitask, prioritize tasks, and work efficiently under pressure.
• Proficiency in menu planning, recipe development, and cost control.
• Familiarity with kitchen equipment and cooking techniques.
• Flexibility to work evenings, weekends, and holidays as required.
• ServSafe or similar food safety certification preferred (or willingness to obtain)

Physical Requirements

• Occasionally Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like.
• Constantly Moving self in different positions to accomplish tasks in various environments including tight and confined spaces.
• Constantly Remaining in a stationary position, often standing or sitting for prolonged periods.
• Constantly Moving about to accomplish tasks or moving from one worksite to another.
• Constantly Communicating with others to exchange information.
• Constantly Repeating motions that may include the wrists, hands and/or fingers.
• Occasionally Operating machinery and/or power tools.
• Occasionally Operating motor vehicles or heavy equipment.
• Constantly Assessing the accuracy, neatness and thoroughness of the work assigned.
• Constantly Sedentary work that primarily involves sitting/standing.
• Occasionally Light work that includes moving objects up to 20 pounds.
• Occasionally Medium work that includes moving objects up to 50 pounds.
• Occasionally Heavy work that includes moving objects up to 100 pounds or more

Environmental Conditions

• Occasionally Low temperatures
• Occasionally High temperatures
• Occasionally Outdoor elements such as precipitation and wind
• Constantly Noisy environments
• Occasionally Hazardous conditions
• Never Poor ventilation
• Occasionally Small and/or enclosed spaces