About the Company

Sapporo USA and Stone Brewing have come together to form one of the top 15 largest breweries in the United States, building on the strong legacies of our celebrated heritages. We brew badass beers on both coasts at our breweries in Escondido, CA and Richmond, VA, and create amazing experiences at our Stone Brewing World Bistro & Gardens and Taproom locations. We’ve enjoyed a rich history following our passion and are in search of people who are equally passionate about pursuing their craft to join the team.

Summary

The Executive Chef/Kitchen Manager is directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, and plate presentation; proficiency in controlling labor costs, food costs, and sanitation and cleanliness. ECs/KMs are responsible for supporting and managing a kitchen team to maintain, sustain, and execute excellent food and hospitality service. 

Responsibilities 

• Ensure all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen team members to meet department/company objectives.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and separating with kitchen personnel as appropriate.
• Manage all team member and chef onboarding, performance management, discipline, career development, payroll processes, and other employment changes and updates
• Partners and supports the Event Management team to ensure that all food and other products needed for events are prepped, finished, and ready to go according to BEOs.
• Prepare all required paperwork related to team member files, payroll, employment changes, performance management, recruiting, terminations, and corrective actions in an organized and timely manner.
• Ensure that all equipment is kept clean and organized and is kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed by following all receiving policies and procedures. 
• Responsible for controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Responsible for scheduling labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Responsible for ensuring proper opening and closing procedure compliance at the commissary kitchen.
• Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Adheres to the highest levels of risk and safety. 
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats,      walls, hoods, other equipment, and food storage areas. 
• Manages all inventory procedures. 
• Check and maintain proper food holding and refrigeration temperature control points. 
• Create a motivational environment with open and effective communication through various methods such as one-on-ones, quarterly check-ins, and team meetings.
• Use effective communication skills to partner with other company departments, leaders, vendors, and fans 
• Other duties, responsibilities, and activities may change or be assigned at any time with or without notice

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma or GED. Culinary degree or equivalent preferred.
• At least 5 years of related experience and/or training as a Sous Chef or Kitchen Manager of a food service operation; or equivalent combination of education and experience. 
• Must have at least  3 years of supervisory experience. Experience supervising food preparation and kitchen positions, and ensuring maintenance of health and safety standards 
• High-volume food production experience in excess of $1M. 
• Must possess knowledge of the food industry.
• Proficiency with Microsoft Excel, Word, PowerPoint, and Outlook. 
• Must possess a ServSafe and/or San Diego County Food Handlers Manager Card. 
• Must be able to effectively communicate in English, both verbally and written. 
• Travel Requirements: occasional travel to events and other Stone locations.