BREWPUB Kitchen Manager (Pagosa Springs)

BREWPUB Kitchen Manager (Pagosa Springs)

19 Jan 2024
Colorado, Western slope 00000 Western slope USA

BREWPUB Kitchen Manager (Pagosa Springs)

Vacancy expired!

Pagosa Springs, a southwest Colorado mountain resort town, has it all. Wolf creek ski area boasts the most snow in Colorado. World's deepest hot springs and the cool headwaters of the San Juan River.

Pagosa Brewing Co just celebrated our 10-year anniversary and we are ready for 10 more. Our full-service kitchen is chalked full of opportunity for the right professional we are currently seeking. This person must be ambitious and positive, as well as serious in furthering their restaurant career. Passion for craft beer and the desire to embrace the craft beer culture is mandatory. This position will work alongside of our owners who are our GMs and lead a crew through all seasons in our mountain town.

Please submit your resume!

Details

Experience: 1-2 years

Responsibilities

Manage employees so that they:

o perform their job responsibilities and meet all job expectations

o adhere to company policies and procedures

o maintain a safe working environment to reduce the risk of injury and accidents

o understand operational and procedural issues

Keep food cost margin within 2% of theoretical food cost by:

o conducting accurate weekly inventory

o keeping waste log

o ensuring prep and menu item recipes are followed correctly including proper portioning, cooking and plating standards

Keep BOH labor cost in line with forecasted sales by:

o Maintaining an accurate plan of staffing needs

o Interviewing, hiring and termination when necessary

o Understanding the employees strengths and weaknesses

o Utilizing Schedulefly scheduling software and giving employees on-line access to their schedule

Regularly participate in menu development by:

o keeping up with industry trends

o using quality ingredients and made-from-scratch as much as possible

o analyzing the menu that refreshes it without hurting the cash cows

o maintaining good partnerships with vendors

o regularly checking ingredients for best prices

o costing menu items regularly for best margins

o build book and recipe books are updated regularly

Adhere to company standards though

o personnel and financial records that are complete and timely

o sanitary practices for food handling, general cleanliness, and maintenance of kitchen.

o compliance with operational standards, company policies and Health Department codes and regulations.

Maintain quality control by:

o prep and menu item recipes are followed correctly

o proper portioning, cooking and plating standards

o investigate and resolve complaints concerning food quality

o oversee training program of new employees

Leadership is achieved through:

o Developing employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.

o Leading by example and setting the standards for service with maintaining discipline and structure.

o Demonstrating integrity in all areas, both personal and professional.

o Instilling trust and dependability among the staff and become a role model built on character and positive actions.

o Constantly promoting teamwork among the staff and management.

Job Requirements:

• Must be able to balance and move up to 25 lbs for distances of up to 50 ft.

• Must be able to carry up to 50 lbs for distances of up to 10 ft.

• Must be able to move throughout the restaurant for extended periods of time (up to 10-12 hours per day).

Demonstrated Skills

• Basic Serve Safe knowledge

• good communication

• organization

• Basic math and accounting

• Some basic Spanish

• some experience with P&L analytics

• inventory control

• ordering

• scheduling based on forecasts

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