Objective

This position is responsible for the primary responsibility and oversight to work with chef to manage all back-of-the-house operations, production, and personnel, including safe food handling practices, food preparation, and cleanliness and organization of all back of house storage and work areas. Works closely with the restaurant General Manager, and Front of House management teams to ensure the highest level of customer satisfaction is achieved through food and service.

Essential Responsibilities

• Manage execution of all menu items to ensure strict adherence to brand specs and standards.
• Responsible for the menu planning and development for a respective site’s daily specials.
• Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices.
• Demonstrates the willingness and skillset to assist on hotline during peak business volumes.
• Analyze, research, and stay abreast of food trends and culinary technical skills.
• Supervise kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas.
• Hire, coach, manage and hold accountable all kitchen staff to ensure adherence to brand specs and expectations.
• Train employees in cooking methods, presentation techniques, portion control and proper use of ingredients.
• Manage kitchen staff’s strict adherence to menu item recipes and menu integrity.
• Work closely with the General Manager to investigate and resolve any food quality and service complaints received.
• Demonstrate ability to lead by example and support the positive morale and motivation of the team.
• Manage kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels.
• Manages proper food cost practices such as proper rotation, ordering and portion control.
• Ensure that all kitchen and back of house invoices are expeditiously accounted for accurately.
• Manage periodic inventory process for all back of house items.
• Take ownership of back of the house prime food and labor costs to ensure financial viability of restaurant operations.
• Demonstrates leadership and teamwork while working respectfully with all team members.
• Provides and manages safe workplace environment for all staff members.
• Provides and manages harassment free workplace of all staff members.
• Performs other related duties as required or assigned.

Required Knowledge, Skills, and Abilities

• Extensive knowledge of preparation of all food items.
• 2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating).
• Financial skills and experience for budgetary and cost purposes.
• Clear, concise written and verbal communication skills.
• Must be able to work independently, as well as in a team-oriented environment.
• Ability to work all days, nights, weekends, and holidays.
• Bi-lingual speaking skills preferred.

Physical & Mental Requirements

Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.

Position Snapshot

Employment Type: Full-Time/Part-Time

Job Type: Exempt

Pay Type: Salary

Supervisor: Chef

Manages Others: Yes

Minimum Education: High School Diploma, GED, or Equivalent Required

Minimum Certification: Current ServSafe Certification or ability to obtain

Culinary Arts Diploma or Certification, a plus

Minimum Experience: 3-5 Years

Age Requirement: 21 years or older

Required Travel: <10%

Driving Requirements: No

Tools & Equipment Used: Kitchen equipment

Diversity Statement:

Salt Lake Brewing Co LC values a diverse and inclusive workplace and believes that a career in craft beer should be accessible to all people. We are an Equal Opportunity Employer committed to providing equal opportunities to individuals of every race, color, sex, age, national origin, religion, sexual orientation, gender identity or expression, status as a veteran, and basis of disability or any other federal, state or local protected class.

The employer retains the right to change or assign other duties to this position as a result of evolving business needs.