Bethany Public house is looking for a bi-lingual chef/kitchen manager.
Compensation Overview: Salaried exempt, 120 hours of PTO front loaded yearly, paid holidays, employer contributed health, dental, and vision insurance.
Company Overview: Your go-to neighborhood brewpub. Our mission is simple: create a warm, welcoming space where friends and neighbors can come together to savor excellent beer, delicious and hearty pub fare. Beyond crafting approachable beers and mouth watering dishes, we're dedicated to community-building through special events, empowering our employees, and supporting local initiatives.
Overview: The Chef (KM) oversees all primary kitchen operations and is the direct supervisor of all kitchen staff. The Chef is responsible for the ordering, preparation and presentation standards of food for pub service and oversees kitchen staff training and recruitment. The Chef develops a longer term vision for the culinary operations, including process evolution, menu development, and work space optimization.
Essential Duties and Requirements
Oversee weekly ordering, ensuring that all products stay in stock; when issues arise, work with purveyors to find timely solutions
Monitor and enforce proper execution of portion controls
Develop new ideas and recipes for the menu, and oversee execution by staff
Update menu, ingredients and prices through seasonal changes and cost fluctuations
Monitor food quality, recipe consistency, flavors and presentation
Oversee regular deployment of daily and/or weekly specials; work with Sous Chef and Kitchen Staff to generate ideas
Maintain kitchen cleanliness and safety
Lead in the hiring and firing process for all kitchen employees
Assist employees with any HR needs, or direct them to find the right answers
Work with Kitchen Leads to provide hands on, one-on-one training with all employees
Schedule all staff members in accordance to labor/work flow needs and availability; keep timely schedule updates when changes occur.
Ensure all staff clock-ins/clock-outs are accurate before each payroll processing
Monitor productivity of kitchen staff, making appropriate labor cuts as needed
Delegate prep, cleaning or other duties to staff
Develop positive relationships with our current vendors, and seek partnerships with new vendors
Develop and implement new protocols and procedures for kitchen efficiency
Maintain opening/closing checklists, cleaning duties lists, order guides and prep sheets
Clearly and professionally communicate pertinent information to staff via online platforms and internal documents
Administer employee performance reviews
Assist Pub Manager in making sure all employee files are up to date (food handlers’, emergency contact, etc.)
Attend and contribute to weekly management meetings
Meet regularly with the GM to address any issues, generate new ideas, and collaborate on solutions