POSITION: Kitchen Manager
REPORTS TO: General Manager
STATUS: Exempt
The Kitchen Manager at The Cabin Kitchen at Guggman Haus Brewing Co. oversees daily kitchen operations, ensuring smooth, efficient processes and high standards of cleanliness and food quality. This role involves managing staff, fostering a positive work environment, and ensuring the kitchen operates efficiently with attention to quality and innovation of both our taproom menu and private event catering menu. Responsibilities include staff management, menu oversight, ordering, and process improvement. The Kitchen Manager is expected to work all kitchen positions and at times oversee FOH taproom needs to optimize taproom and kitchen cohesion. The Kitchen Manager demonstrates strong skills in communication, organization, and innovation to optimize kitchen performance and enhance the guest experience.
KITCHEN MANAGER JOB DESCRIPTION
- Ensures food quality, consistency, and presentation meet company standards for both taproom and catered events
- Maintains a clean, organized kitchen with a comprehensive cleaning schedule to ensure compliance with health and safety regulations
- Proficient in all kitchen roles and is able and willing to help where needed
- Develops and maintains primary and seasonal menus; Monitor food quality, portion sizes, and presentation to meet company standards
- Manages inventory levels, orders ingredients, and tracks food costs to ensure profitability
- Oversees entire catering program to assure all food is prepared and delivered in a timely and presentable manner
- Manages vendor relationships and maintains ordering systems for kitchen supplies
- Inspects product quality and ensures timely deliveries to guests
- Coordinates equipment maintenance to extend life and minimize damage
- Oversees both kitchen (BOH) and taproom (FOH) operations as needed, working closely with GM/AGM
- Creates and maintains kitchen staff schedules, adjusting as needed
- Handles staffing issues, including hiring, training, policy implementation and discipline
- Implements and enforces kitchen policies and procedures to improve efficiency, consistency, and positive work culture
- Oversees and implements both taproom and catering menu updates to stay seasonally relevant and innovative
- Offers creative weekly or monthly specials consistently
- Communicates regularly with management about menu changes, events, and operational needs
- Addresses guest and staff concerns, ensuring satisfaction
- Maintains food costs and profits, proficient in computer use/spreadsheets/email
- Demonstrates advanced knowledge of the POS system that is in place
- Sets a positive example for the team in professionalism, attitude, and teamwork
- Adheres to the company's code of conduct
QUALIFICATIONS
- At least 4+ years of experience in a Food & Beverage environment; Management experience is preferred
- Ability to interact positively with all levels of staff, including management and part-time employees.
- Ability to work days and evenings/nights, weekends and some holidays
- Proficient in computer skills
- Excellent skills in communication, organization, and overall leadership
CERTIFICATES, LICENSES, REGISTRATIONS
- ServSafe certification is required.
- Alcohol Servers permit
PHYSICAL DEMANDS
This position requires stooping, lifting, walking and standing for long periods of time. Must be able to lift 50lbs on a regular basis.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
NOTE
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.