Job description

TASTING ROOM KITCHEN MANAGER

The Stoneface Tasting Room Kitchen Manager is responsible for overseeing all aspects of kitchen operations in order to complement and accentuate the Stoneface beer and brand, through thoughtful development, innovation, quality, and consistency. Enthusiasm for craft beer, an understanding of our brewery and brand mission, and being a team player are key to success in this role.

A guest’s trip to our brewery should result in a positive impression of Stoneface and craft beer—a positive impression that extends beyond their visit. Much like the beer lineup, the food menu should always be changing with the exception of a few longtime favorites.

KITCHEN OPERATIONS:

The objective of the kitchen is to aide in highlighting Stoneface beer- complementing and reflecting the quality standards and goals of the brewery and brand.

* Align menus and concepts with the beer and brand objectives

• Provide key stakeholders with proposals for test kitchen (specials), seasonal menu changes, and event menus, working collaboratively and keeping in mind overall brand/beer focus and objectives

* Develop standardized recipes and ensure quality, efficiency, and optimization

• Maintain and update recipe book and ensure consistency of execution
• Menu training and education for FOH and BOH staff

* Manage and maintain food inventory, order guides and pars, portion sizing, cross
utilization, costing and reporting, and monitor waste

* Effectively manage vendor relations

* Effectively manage and attend to all kitchen supplies and equipment to maintain good
working condition, following proper maintenance and cleanliness standards

• Proactively communicate with GM and resolve equipment issues

* Be attentive to all guest’s needs, asks, questions, or complaints, ensuring service
standards are exceeded

* Be mindful of the “open-kitchen” environment, recognizing that the team is always
guest-facing

* Collaborate with Marketing, Sales and other departments, as needed, for special
events, collaborations, VIP guests, catering, off-site events, media/promos as needed

* Complete special projects, as needed

BOH LEADERSHIP & STAFF MANAGEMENT:

Set and uphold high team and quality standards, leading by example. Fostering and encouraging an educational, collaborative, positive work environment is essential.

* Recruit, hire, schedule, and effectively train BOH team

• Recognize optimal staffing needs and levels to ensure a successful back-of-the-house
• Working with the General Manager, make hiring and termination decisions

* Ongoing Training and Development: provide coaching, support, and educational
opportunities to advance and propel the team

• Menu specific, technique driven, and general food knowledge
• Maintain a positive and effective work environment
• Hold monthly BOH team meetings: communicating goals, changes, progress notes

* Supervisory and Performance:

• Ensure that staff achieves objectives in standards and quality (corrective action, performance reviews, scheduling, payroll oversight, etc)
• Consistently uphold company and Employee Handbook policies and practices

* Collaboration with other key stakeholders and team members

HEALTH & SAFETY:

Uphold a high standard of health and safety policies, as required by Stoneface the NH Board of Health

* Ensure active sanitary practices by all team members: all aspects of food handling,
cooking, and storage

• Delegate and uphold high standards in safety, organization, and cleanliness

* Maintain and attend to all kitchen supplies/equipment and all restaurant areas

• Effectively manage and attend to all kitchen supplies and equipment: maintain good working condition, following proper maintenance and cleanliness standards.
• Responsible for the upkeep and good-working order of all kitchen equipment: through preventative maintenance and regular inspection

* Handle all health inspections: achieve set standards, quick corrective actions if necessary

* ServSafe certification required

SKILLS, ABILITIES & REQUIREMENTS:

Strong interpersonal and communication skills to lead, encourage, and develop the team, and encourage teamwork amongst FOH, Marketing, Sales, Brewing, and senior leadership

• Lead by example
• Ability to be nimble and adapt
• Maintain composure and calm under high pressure
• Foster and encourage an educational, collaborative work environment
• ServSafe Certification
• Adhere to the Tenets of the Tasting Room
• Active, direct, and continuous communication with the Tasting Room General Manager on all aspects of operations
• Ability to lift 50lbs.
• Ability to stand for extended periods of time
• Ability to partake in beer education
• Experience with Microsoft Office suite
• Current Driver’s License

Benefits

• Insurance Benefits
• Paid Time Off
• BOH Commission based on food sales, calculated monthly
• 35% Employee Discount on beer, food, and merchandise
• "Brewery Bucks" to be used in the Tasting Room
• 401K Eligible (after 1000 hours during 1st year)

This position reports to the Tasting Room General Manager.

Job Type: Full-time

Pay: $50,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Work Location: In person

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