Kitchen Manager
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Description
Barrel House is looking for an experienced Kitchen Manager to take ownership of our Back of House operation and help us continue to improve and grow.
This is a hands-on leadership position for someone who can evaluate the current operation, build and develop a strong kitchen team, and identify opportunities to improve food quality, consistency, ticket times, cleanliness, labor, and food cost.
We aren't looking for someone to simply maintain the kitchen. We are looking for a leader who can build on what we have, raise expectations, develop the team around them, and help take our operation to the next level.
The ideal Kitchen Manager will have a strong base of culinary knowledge, proven leadership skills, attention to detail, strong communication and conflict-resolution skills, and an understanding of the financial side of running a successful restaurant kitchen.
Benefits & Perks
- Health Insurance – Medical, Dental & Vision
- 401(k) Match Retirement Plan
- Paid Time Off
- Employee Meal Discount Program
Company Overview
At Barrel House, the foundation of every position is our We CARE Culture™:
Create a positive experience
Attention to guests’ needs
Respond appropriately and politely
Exceed guest expectations
Our Kitchen Manager is expected to lead by these standards every day and build a BOH team that understands how food quality, consistency, cleanliness, ticket times, and teamwork directly impact the guest experience.
Core Responsibilities
- Take ownership of the overall performance and day-to-day operation of the Back of House.
- Build, develop, and maintain a strong BOH team through recruiting, interviewing, hiring, onboarding, training, coaching, and accountability.
- Identify staffing needs and actively recruit qualified BOH employees to maintain appropriate staffing levels.
- Develop employees and create a kitchen culture focused on teamwork, accountability, consistency, and execution.
- Set clear expectations for the BOH team and hold employees accountable when those expectations are not met.
- Continuously evaluate BOH operations and identify opportunities to improve food quality, execution, efficiency, staffing, training, and profitability.
- Establish food ordering and pars based on historical sales, projections, Rate of Sales (ROS), and expected usage.
- Meet restaurant financial objectives by controlling food cost, waste, portioning, and BOH labor.
- Conduct food inventories and review usage and variance reports to identify discrepancies and take corrective action.
- Produce and review BOH employee schedules weekly based on projected sales, staffing needs, and company labor targets.
- Maintain appropriate staffing and productivity levels while ensuring the kitchen is prepared to execute during peak business periods.
- Maintain consistent food quality by ensuring recipes, portions, weights, cook procedures, and presentation standards are followed.
- Monitor food quality during service and work expo or line positions when necessary to maintain quality, consistency, and ticket times.
- Ensure Rate of Sales (ROS) is accurate and updated as needed and that prep levels are adjusted accordingly.
- Routinely check dates, labels, temperatures, storage, preparation, and food quality.
- Ensure the kitchen meets or exceeds all local, state, and company health and food safety standards at all times.
- Maintain proper food handling, storage, labeling, dating, temperature control, sanitation, and cleanliness throughout the BOH.
- Keep the kitchen inspection-ready at all times and immediately address any food safety, sanitation, or cleanliness concerns.
- Train and hold all BOH employees accountable for following food safety, sanitation, and health department requirements.
- Maintain a safe, secure, clean, and organized kitchen by following and enforcing all company policies and procedures.
- Monitor completion of all shift, daily, weekly, and monthly BOH checklists.
- Coach, counsel, and discipline employees when performance or company expectations are not being met.
- Recognize strong performers and develop employees who have the ability to take on additional responsibility.
- Identify and communicate BOH equipment repairs and maintenance needs.
- Ensure all necessary smallwares, tools, and equipment are available and in proper working condition.
- Perform minor kitchen maintenance and repairs that do not require professional service personnel.
- Bring ideas and solutions to the General Manager and leadership team that can improve the kitchen and overall restaurant operation.
- Work closely with the General Manager to improve food quality, staffing, labor, food cost, guest satisfaction, and overall restaurant performance.
- Follow and enforce company recipes, procedures, systems, and operational standards.
- Take ownership of problems within the BOH and proactively find and implement solutions.
- Help move the restaurant forward by continuously looking for ways to improve the team, operation, and guest experience.
Qualifications
- Previous Kitchen Manager or BOH management experience required.
- Previous leadership experience in a high-volume, full-service restaurant strongly preferred.
- Proven ability to recruit, interview, hire, train, develop, and retain a successful kitchen team.
- Proven ability to build a strong team and create a culture of accountability.
- Strong understanding of food cost, inventory, ordering, waste control, portion control, and BOH labor management.
- Strong leadership, communication, organization, and conflict-resolution skills.
- Ability to coach employees, address performance issues, and hold team members accountable.
- Strong understanding of food safety, sanitation, and health department standards.
- Ability to operate a Point of Sale (POS) system and Kitchen Display System (KDS).
- Ability to work a flexible schedule, including nights, weekends, and holidays as required by the business.
- Must be able to reliably commute to the on-site location.
- Must be able to stand for extended periods.
- Must be able to reach, bend, stoop, and frequently lift up to 50 pounds.
- Must be at least 18 years old.
- Must be authorized to work in the United States.