Kitchen Manager/Head Chef

Russian River Brewing Company is hiring a full time Kitchen Manager/Head Chef to join our team in Windsor!

If you have prior culinary restaurant and hands on management experience and you are passionate about craft beer, please check our description below. If it sounds like you, we'd love to hear from you!

https://www.russianriverbrewing.com/job-board/

As the Kitchen Manager/Head Chef, you will play a pivotal role in our bustling brew pub, responsible for the overall management of kitchen operations. Your hands on leadership is essential in fostering a clean, secure, and pleasant work environment for our dedicated team. Moreover, you will provide leadership, supervision, and mentorship to our kitchen staff, ensuring their growth and development while consistently delivering exceptional guest experiences.

DUTIES AND RESPONSIBILITIES

The following outlines the core responsibilities for this position, but it does not limit the tasks that may arise. Management reserves the right to assign or modify duties as needed for reasonable accommodations or other considerations:

• Manages the full spectrum of our culinary program, including onsite public and private events
• Leads recipe development including daily specials and seasonal menu items, ensuring they align with the Owners vision and brand
• Leads by example, consistently demonstrating the values and behaviors expected of the team, and ensures alignment between words and actions while keeping in compliance with company policies and procedures
• Provides strong leadership and management of staff
• Provides ongoing training to team members ensuring all are adequately trained
• Enforces meticulous sanitary practices for food handling and cleanliness
• Ensures operations are in compliance with all health and safety guidelines
• Manages staff rest and meal periods in accordance with company policies and labor law regulations
• Publishes shift schedules at least three weeks in advance, monitoring overtime and managing employee time-off requests.
• Monitors kitchen labor costs effectively by ensuring adequate staffing levels
• Creates shift assignments based on staff strengths, and delegate duties efficiently
• Conducts daily shift meetings for all kitchen staff
• Keeps team members educated and informed about all menu changes
• Manages ordering, inventory management, menu planning, and controls cost with minimal waste
• Regularly analyzes and updates the food COGS using inventory and costing software
• Reviews staff time cards and approves payroll for assigned department
• Provide daily ongoing support to kitchen staff, staying current on team activities and addressing issues proactively and in a timely manner
• Work closely with front-of-house team to minimize food wait times and maintain high service standards
• Responsible for ensuring opening and closing procedures are properly executed
• Oversee kitchen cleanliness daily and coordinate routine equipment maintenance as needed
• Maintain a safe, comfortable, and high-performing work environment
• All other duties as assigned

SUPERVISORY RESPONSIBILITIES This position manages the entire employment lifecycle of kitchen staff, including recruitment, training, management, and separation.

COMPETENCIES

Knowledge of:

• Raw materials, production processes, quality control, costs, and other culinary techniques
• Business and management principles, including resource allocation, leadership, supervisory techniques, production methods, and coordination of people and resources

Skills:

• Exceptional interpersonal and customer service skills for interactions with the public and team members
• Strong organizational, problem-solving, and analytical abilities, including data interpretation and recommendations
• Strong leadership and team management skills
• Strong attention to detail
• Excellent written and verbal communication skills
• Attentiveness to others and effective questioning skills
• Sound judgment with the ability to make timely decisions
• Strong organization, prioritization, and time management skills
• Adaptability and enthusiasm for working in a dynamic environment
• Proficiency in Microsoft Office Suite
• Proficiency in company programs and apps

Ability to:

• Exemplify the company's culture in all actions
• Apply common sense in decision-making
• Effectively supervise, lead, motivate, provide direction, and counsel staff
• Understand and follow both oral and written instructions
• Interact respectfully and effectively with diverse individuals
• Manage multiple projects and meet deadlines
• Maintain a positive attitude and high self-motivation, especially under pressure
• Ability to collaborate effectively with leadership
• Demonstrate a strong work ethic

QUALIFICATIONS

• Completion of an accredited Culinary Program or Apprenticeship or the equivalent combination of education and experience preferred
• Extensive experience in menu creation and the ability to innovate with new dishes
• Commitment to excellence and high quality standards
• Creative, flexible, and innovative team player
• Passion, enthusiasm, focus, creativity, and a positive outlook
• Professional demeanor
• Bilingual skills a plus

REQUIREMENTS

• Minimum of 5 years of related work experience in a restaurant environment
• Minimum of 2 years of related managerial experience in a restaurant environment
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• High volume restaurant experience
• Managers Serve Safe Certification
• Must be at least 21 years of age