Traust Brewing Co is looking to hire a motivated and experienced Kitchen Manager! This is an active position and will require cooking & prep hours in addition to management duties. Servsafe certification is required. We can help get you recertified if needed, but you must pass the exam within your first 2 weeks. Qualifications

• Completion of a reputable culinary education program or equivalent experience with a demonstration of advanced culinary techniques and business applications.
• Experience applying progressive leadership skills by inspiring, motivating and educating team members to create a positive, professional and healthy workplace environment.
• Minimum 3 years of kitchen supervisory experience is required.
• Minimum 3 years experience managing budgets and culinary cost controls.
• Capable of performing all duties in the kitchen if required/needed including, but not limited to, food preparation, line leadership, and expediting.
• Strong knowledge of and attention to detail to kitchen operations, including: team member training and supervision, inventory controls and and product quality monitoring.
• Ability to orchestrate efforts of others to create an efficient and effective team.
• Ability to troubleshoot problems as they occur, including conflict resolution skills.
• Exceptional communication, time management and organizational skills.
• Flexible schedule with availability on nights and weekends.
• The ability to lift up to 50 lbs multiple times throughout a work shift.
• Ability to work in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area.
• Ability to stand in one place for extended periods of time. Preferred Qualifications
• Currently possess a DOH Certified Food Protection Manager (CFPM) Card
• Strong computer skills including Google docs/sheets - we use Google Workspace.
• Catering experience would be beneficial. Job Duties
• Lead and inspire a team of kitchen staff including hiring, training, and task delegation.
• Assist in the implementation of policies, procedures and tools to allow the seamless execution of the culinary product including standard operating procedures, recipe cards, prep sheets and other reference material.
• Identify equipment and staffing requirements to execute the menu.
• Lead the preparation for daily food service forecasts and delegate and oversee the preparation of food items providing training when necessary.
• Inspect dishes to ensure adherence to quality and safety standards and assist in expediting when required.
• Conduct inventories, purchasing, receiving, and storage and ordering of food and supplies to maintain sufficient food product levels.
• Maintain sanitation procedures and organization of work areas while adhering to all DOH regulations.
• Ensure equipment and fixtures are in good repair, cleaned, and maintained on a regular basis according to the appropriate cleaning schedules.
• Train and coach team via established training manuals, management service standards, and overall use of best practices in the industry.
• Work directly with the executive team and taproom managers to deliver a craft beer and food experience rooted in a drive for excellence.
• Create and continually optimize standards and controls to continually maintain high levels of service and profitability.
• Create staffing schedules and set staffing levels while coordinating with taproom management to ensure high standards of customer service.
• Address and properly manage any conflicts that may come about.

Employment Type:

Full-time Job Type:

Full-time Pay:

$55,000.00 - $65,000.00 per year

Benefits:

Paid time off

Experience:

Kitchen management: 3 years (Required)

License/Certification:

ServSafe (Required)

Work Location:

In person