City Vineyard Billings, MT 59102 $62,000
- $71,000 a year
- Full-time, depending on experience Job details Pay $62,000
- $71,000 a year, Added Tips and bonus Program Job type Full-time 45 hours Minimum
- Our Kitchen Manager is an active leader of our kitchen here at City Vineyard, and is a true part of the team in every way.
This role is responsible for ensuring that the standard and quality of the food production and hygiene within the department is maintained at the highest level at all times. The City Vineyard Kitchen Manager is a hands-on role, requiring attention to detail, a positive work attitude, and the willingness to do any job at any time, should the need arise. This role will be responsible for training all staff on new recipes, cooking techniques and preparation, as well as overseeing their ongoing performance in execution. The Kitchen Manager will work side by side with the General Manager to hire and retain staff, cultivate a positive work environment, and ensure that we are delivering top notch, delicious, creative, locally sourced dishes in our tasting room.
- Oversee daily operations in the kitchen Manage day to day scheduling in the kitchen.
While the GM will create the master schedule quarterly, the Kitchen Manager is responsible for ensuring each day has the appropriate staffing, and assists in daily schedule swaps or changes. This means the Kitchen Manager will review each day's schedule the night before to ensure the next day is set up for success, and troubleshoot staffing issues as necessary. Ensure staffing is appropriate throughout each day, which includes ensuring staff members are getting lunches and breaks, as well as cutting labor when slow. Manage prep lists and recipe quantities based on fluctuating needs throughout the week Communicate recipe changes or item availability to all staff promptly Consistently monitor sales and adjust inventory/pars needs on a weekly basis. With help of other managers/leads, maintain an accurate inventory Execute ordering with all purveyors to maintain reasonable food costs and appropriate inventory Updating daily menu changes in revel Menu Development Developing new menu items 1-3x per year All new menu items will be run by Management team (GM, and owners) before new menu item goes into effect Ensure recipes are written for each item before menu goes into effect Communicate with prep cooks to minimize overload and maintain recipe efficiency All kitchen staff should also help contribute to special ideas, as appropriate Ongoing review/audit of menu items to adjust quantities, change recipes, or add/remove things from the menu to continually improve waste, cost, appropriate ordering, and best use of staff time. Oversee training of the kitchen staff and ensuring overall operational excellence and high standards in the kitchen. Be prepared to assist on line whenever needed and/or assist food runners This provides an opportunity to oversee performance as well as provide ongoing training to ensure all employees are meeting standards Train all new employees in each position as well actively train all staff on new menu items/specials Build SOPs for each position as appropriate to ensure consistent expectations are set Ensure recipes (which are collected in recipe binder) are written for every menu item and that staff are trained appropriately on making each item Maintain ongoing training with line leads to help ensure consistency and ensure all staff are meeting the Head Chef's expectations Assist GM with staff experience Provide feedback and ongoing updates to GM in regards to staffing Utilize homebase for communication and shift changes Approve time off requests and ensures all kitchen employee vacations or extended time off are put into homebase Hire new employees with collaboration from the GM based on scheduling needs. Staffing needs should be brought to the management team/GM on a weekly basis and hiring decisions made as a team. Assist GM with employee hiring (all onboarding will be done by the GM) Lead staff reviews (with help from GM) Provide ongoing recommendations for staff compensation and employee advancement to GM Handle employee discipline in a timely and professional manner, and include management as appropriate. Anything past minor staffing or attendance infractions should include a second manager Oversee the Guest experience with the menu Monitor ticket times to ensure food is being received in a timely manner, make adjustments as necessary Inspect all food items both before and after preparation to ensure that high quality products are being prepared and served to Guests Gather feedback from staff and customers about changes or improvements that could be made Oversee system, equipment, and facilities maintenance Schedule cleaning and routine maintenance for staff Schedule ongoing maintenance as appropriate with outside vendors Contact and bring in last minute maintenance as appropriate/needed Maintain updated list of maintenance contacts Update management team weekly on issues Other duties Daily FOH meeting to convey specials and 86'd items Continue food education with FOH based on menu items and specials Lead at a minimum quarterly kitchen team meetings to update staff on changes, address any ongoing issues Maintain monthly line lead check-ins
Pay:
$62,750.00
00 per year
Benefits:
Health insurance Paid time off
Experience:
Kitchen management: 5 years (Required) Security clearance: Confidential (Preferred) Shift availability: Day Shift (Required) Night Shift (Required)
Work Location:
In person
