Benefits:
Company parties
Competitive salary
Employee discounts
Free food & snacks
Free uniforms
Health insurance
Opportunity for advancement
Paid time off
Training & development
Thank you for your interest in Bass Bay Brewhouse
Bass Bay Brewhouse is a family-owned restaurant that proudly embraces its Wisconsin roots and pays homage to the classic supper club tradition. Originating in 1958 as The Aud Mar Supper Club by Audrey and Marty Oschmann on the scenic shores of Bass Bay in Muskego, its legacy now spans three generations. In 2015, the restaurant reopened with a new identity as Bass Bay Brewhouse, revitalizing the concept of the Modern Supper Club.
Since its establishment, Bass Bay Brewhouse has been committed to embracing the spirit of Wisconsin into its ambiance, offering a Northwoods atmosphere on the serene shores of Big Muskego Lake. A beacon for locals and travelers alike, the restaurant has become a sought-after destination. During the warmer months, our acclaimed patio comes alive with patrons enjoying the pleasant weather, lake views, and expertly crafted cocktails from our outdoor bar. In the winter, guests can find solace indoors, nestling by the fire and indulging in their favorite comfort foods or sipping on one of the 200+ bourbons offered. Whether you seek a taste of tradition or a fresh culinary experience, Bass Bay Brewhouse promises a memorable journey for every diner.
We are currently seeking a highly qualified Kitchen Manager to assist in the execution of our menu, bridge the gap between the restaurant and our event staff, and to assist & lead our culinary team in a positive, constructive way.
The ideal candidate is a self-motivated, positive, passionate individual who prides themselves on their ability to inspire a team and solve problems. This candidate prides themselves in leading by example and coaching others in a positive, professional manner.
Requirements:
Kitchen experience in a full-service atmosphere - Minimum four years experience on a hot line working multiple stations, as well as two years of event experience
Sense of Ownership & Critical Thinking - Ability to identify issues / opportunities for improvement and solve problems without requiring frequent specific direction
Positive Leadership Style & Coaching Ability - Ability to demonstrate a calm, process-oriented, optimistic approach to working in a high-pressure, fast-paced environment and pass that perspective on to your teammates
Passion for Hospitality - Ability to demonstrate a passion for connecting with guests and instill a culture of sincerity, enthusiasm & respect in your team
Technological Proficiency - Ability to learn Toast POS as both a user and administrator, Restaurant365 Back Office Systems, Excel, and GMail.
Ability to Work a Flexible Schedule - Including nights, weekends, and holidays
Job Responsibilities:
Employee Relations - Responsible for maintaining a good rapport with teammates and lead shifts in line with direction from the Executive Chef
Event Management - Oversight and execution of private events with the assistance of our events team
Guest Service - Responsible for ensuring a consistent, quality product from themselves and their teammates
Operational Leadership - Responsible for ordering & scheduling in the absence of the Executive Chef. Responsible for maintaining and updating line checklists, performing pre-shift line checks, and ensuring all closing list items have been completed before departure at shift change or end of business.
Type of work: Full-time
Compensation: $23-$25/hr based on experience
Benefits: PTO & Healthcare Bonus