Kitchen Manager- HopCat in Kalamazoo, Michigan at Project BarFly

HopCat's mission is simple: Be the best damn beer bar on the planet. Our restaurants are designed, stocked, and staffed with one mission in mind: To bring you great beer. But our mission goes beyond this: We work to create welcoming, inclusive atmospheres where our guests and employees are encouraged to be themselves.

All team members receive training in our industry-leading recycling and composting program, which allows us to divert up to 90 percent of our waste from landfills. At HopCat, you'll be part of a work family that strives to make the world a better place by giving back to our communities and building teams that reflect and celebrate the diversity of the areas we serve.

Check out our brand https://youtu.be/g8bBTMFudP0

Kitchen managers are teachers, leaders, coaches, dishwashers and masters of quality, cost control and efficiency. They are a vital piece in providing consistent, quality product prepared to BarFly standards and with the highest level of attention to all things health and sanitation. A kitchen manager's primary objective is to motivate, lead and hold a team accountable.

REQUIREMENTS:

- 2+ years (current) salaried culinary management experience at a high-volume restaurant and/or associates degree in culinary arts

DUTIES:

-Adheres to and upholds all guidelines in the BarFly Ventures employee handbook procedures through disciplinary conversations, documentation and coaching of hourly staff.

- Follows health and sanitation standards.

- Operates machinery safely and per manual recommendations.

- Greets and interacts with all Staff/Guests/Co-workers in a professional manner.

- Maintains the quality and integrity of our product through line checks, production, preparation, timing, ordering, receiving and inventory.

- Monitors and proactively controls labor through proper planning, scheduling and shift running procedures.

- Leads by example and directs the HOH team during service.

- Communicates important information to the HOH team members about products, processes, policies and people, as necessary.

- Knows and validates the performance of all HOH positions- able to support each position as needed.

- Maintains compliance with all SOPs, including, but not limited to: mystery shop, training, health department and Ecosure standards.

- Maintains building safety, sanitation and upkeep through proper opening, closing and facility walkthroughs, as well as daily shift execution, and repair and maintenance follow up.

- Effectively resolves all guest/service issues; going above and beyond to ensure the highest level of satisfaction.

SKILLS:

- Executes each shift using a “Service State of Mind”

- Effective and professional communicator (in person, through email and over the phone)

- Excellent multi-tasker; prioritizes tasks and operates with a sense of urgency

- Stays well organized with a strong attention to detail

- Able to read and follow written recipes including interpreting measurement abbreviations

- Experts in the specific and unique characteristics of food menu items

- Able to identify when a product does not meet quality standards and resolve the issue before “selling”

- Able to identify and address negative behaviors

- Proficient in basic computer skills: email and Microsoft Office

PERSONAL QUALITIES:

- Honest

- Self-awareness; able to maintain composure in a busy, loud environment while working 10+ hours

- Great at “on-your-feet” thinking

- Seeks to do the “right thing”

- Motivation and coaching - always looking to improve

- Leadership through action and knowledge - dedicated to continuous learning

- Devoted team player; willing to lend a helping hand or reach out when needed

- Motivated to self-identify tasks during down time

Certifications

• - ServSafe Allergy
• - ServSafe Food Manager

- Food handlers' certification as required by locality

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, bend, carry and walk, including going up and down steps depending on building construction. The employee frequently is required to carry trays of multiple objects at once. The employee must occasionally lift and/or move up to 40 pounds. Must be able to tolerate high temperature and humidity. Ability to move independently or with reasonable accommodation within the kitchen. Specific vision abilities required by this job include close and distance vision and depth perception.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this, the employee is occasionally exposed to wet or humid conditions, and caustic chemicals. The employee is also potentially exposed to spaces behind the bar and throughout the restaurant/kitchen that may present safety issues. The noise level in the work environment is usually moderate to loud.

The above statements are intended to describe the essential functions performed by people assigned to this position title. The job description is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of members so classified. All reasonable accommodations will be made for applicants and/or current staff members who meet the requirements of the Americans with Disabilities Act (ADA).

Project BarFly is proud to be an equal opportunity workplace. We know that diverse, talented and dedicated individuals are critical to our success, so we look for veterans and people from various backgrounds not just because it's the right thing to do, but also because it's good for our business. We accept, celebrate and support the differences of people because it makes our team, the experience at our restaurants and the communities in which we operate better.

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