What are the responsibilities and job description for the Northern Taphouse - Chef/Kitchen Manager position at Northern Tap House?
Job Description
Job Description
Northern Taphouse in Eau Claire, WI is looking for a Chef / Kitchen Manager
Are you a passionate leader ready to take the reins of a vibrant and thriving restaurant? Join our family-owned establishment, where every guest is treated like family, and every team member plays a vital role in creating unforgettable experiences!
About Us :
We’re a family-owned restaurant with a proud tradition of exceptional food, outstanding service, and a warm, welcoming atmosphere. As a cornerstone in our community, we take pride in delivering not just meals, but memories.
Salary Range : $70k-$80k plus bonus and benefits
The Chef / Kitchen Manager is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The Chef / KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group.
The Chef / KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line / prep / dish) within the kitchen. Our Chef / KM build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment : People, Our Greatest Resource. Our Chef / KM work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our Chef / KM.
The Chef / KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our Chef / KM achieve these standards through daily line checks and food reviews, response to guest feedback / scores, ongoing maintenance / housekeeping, and staff training / supervision.
Qualifications
- Must have 2 years of chef / kitchen management experience in a full service, moderate to high volume restaurant.
- Strong communication skills
- Strong leadership skills
- Proven success driving sales, keeping labor and food costs in line, and culinary talent
- Proven success motivating teamwork and maintaining high retention rates
Please respond to this ad with your resume!
Salary : $70,000 - $80,000
