Ypsi Alehouse
Job Description
Kitchen Manager
Summary
The Kitchen Manager provides excellent customer service to Ypsi Alehouse guests, staff, colleagues and vendors. They maintain and support a diverse kitchen staff who: fulfill quality expectations of guests, proactively address potential challenges, keep level heads in stressful situations, and thrive in a team-oriented atmosphere. Serving as a role model and mentor to the line cooks and other staff in the kitchen, the Kitchen Manager maintains a collegial demeanor and professional appearance at all times.
Roles and Responsibilities
Menu and Specials Creation
Create and maintain recipes, manage food prep, maintain optimal food costs, manage production of bi-weekly specials.
Maintain an evolving knowledge of up-to-date cooking techniques, ingredient sources and trends in the food and dining industry
Cooking and Food Prep
Direct all food preparation and cooking activities to ensure continuous availability of all menu items and maintain a high level of quality & consistency expected by guests.
Serve as a positive example and mentor to line cooks by cooking on the line whenever possible and providing extra support during high volume times.
Clearly communicate with FOH staff regarding item counts, shopping reimbursements, and special descriptions, costs and quantities.
Ensure all line cooks have the necessary ingredients and knowledge to prep all menu items as needed.
Communication
Attend bi-weekly manager meeting.
Stay on top of catered events, parties, and performances to schedule and prep as necessary.
Promptly inform general manager of any expense increases due to labor, supply, or food costs.
Maintain a professional and team-oriented relationship with Brewery and FOH staff.
Clearly and effectively communicate performance and scheduling expectations to BOH staff.
Staff Management
Responsible for the hiring, training, evaluation, and mentoring of all kitchen staff.
Manages weekly schedule ensuring timely communication with kitchen staff and FOH Manager regarding shift changes, regular shift coverage, and extra holiday/special event coverage.
Maintains labor appropriate to the needs of daily business, cutting as necessary.
Budget and Supply Management
Keeps food costs within budget and communicate why variations to budget occur.
Maintain positive relationship with all suppliers.
Place orders throughout the week to ensure a continual supply of all menu items.
Regulatory Requirements and Cleaning
Responsible for maintaining a clean environment with a regular schedule of cleaning all areas of the kitchen.
Ensure all kitchen staff are fully trained on cleaning procedures and schedules.
Schedule regular cleaning of the kitchen to fit in with labor cost targets.
Ensures the Alehouse meets all the regulatory conditions established for commercial kitchens as set by local and state governments. This includes being Serv-Safe qualified and allergen certified.
Acts as a coordination point for the health department inspections for the kitchen and coordinate inspections with the head brewer. Ensure that all OSHA requirements are met.
Qualifications and Education Requirements
4+ years of experience in commercial kitchens with increasing levels of responsibilities, including managing people and kitchen processes.
Ability to conceive and execute creative seasonal specials throughout the year.
Required Skills
Ability to line-cook at a high level.
High level of organization and attention to detail.
Superb communication, conflict management, and customer service skills.
Ability to multitask, juggle multiple priorities, and manage stress.
Proven ability in managing food and labor costs.
Successful management, training and scheduling of a diverse staff.
Ability and willingness to work evenings, weekends, holidays, and long shifts as needed.
Compensation
$22-25/hr. Pending Experience. 38-45 Hours/week.
Additional Information
The Ypsi Alehouse is located at
124 Pearl Street Suite 100
Ypsilanti, Michigan 48197
Please email, call or text Brandon O’Day, current kitchen manager.