The Taproom experience serves as an extension of our connection with consumers. We view these experiences as special, unique, and a critical part of how consumers interact with our brand. We wish for them to leave with stories of their own to share with others, and that comes from having a beer, participating in a non-profit event, attending a live band performance, or simply celebrating and enjoying our vibe with friends and family.
The Kitchen Manager is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary programs in the Taproom, including kitchen production, baking, prepared foods, sandwich and catering programs. Maintains the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, while representing the “eyes and ears” of the customer. Conveys culinary ideas and suggestions to management. Plans and/or prepares specials. Supervises daily kitchen operations. Distributes work load, prepares prep lists, projects lists and break/meal schedules. Oversees and participates in training and developing staff members within the culinary departments. Organizes and participates in all physical inventory, inventory follow-up and resolution of inventory variances. Maintains current and accurate recipes and files for all menu items. Takes ownership of proper food costing; portion control and controlling all write-offs. Prepares and submits weekly schedule for kitchen team to the Taproom General Manager. Participates in monitoring and coordinating preventative maintenance for all kitchen equipment. Facilitates complete and ongoing staff understanding, appreciation and compliance with all health and sanitation policies and procedures.
Requires a high school diploma and a minimum of 5 years of experience in a professional kitchen. A minimum of 3 years of kitchen management/leadership experience preferred. Demonstrated ability to exercise sound judgment to plan and accomplish goals. Must be able to follow oral and written instructions. Ability to work cooperatively and collaboratively. Demonstrated leadership capacity motivating and unifying teams. Passion for Lagunitas, the craft beer industry, and cooking. An understanding of federal, state, and local food sanitation regulations. Fundamental understanding of sanitation, cleanliness and personal hygiene. Food handler’s card required upon hire. Ability to read, write, speak and understand the English language. Team player with the confidence to take the lead and guide other employees.
Physical requirements: Majority of the shift is spent standing, carrying, bending, stretching, stooping, pulling and pushing. Ability to lift and carry up to 60 pounds. Environment may involve noise and temperature changes.
Email resume with subject line "BonHoppetit.11.29.16ws" to firstname.lastname@example.org