Job Summary:

An excellent Kitchen Manager will possess a diverse set of skills. This role requires a strong base of culinary knowledge, leadership ability, interpersonal skills, conflict resolution, attention to detail, and financial understanding. The Kitchen Manager is responsible for leading daily back-of-house operations while maintaining established systems, standards, and consistency across all areas of the kitchen.

Company Overview:

At Barrel House, the foundation of any position is our We CARE Culture™. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities:

• Establishes food ordering and pars based on historic sales, projections, and company standards

• Meets restaurant financial objectives by controlling food costs and BOH labor; utilizing company tools and systems to drive consistency

• Conducts food inventories and corrects discrepancies by reviewing usage reports, analyzing variances, and taking appropriate action

• Maintains operations by following policies and standard operating procedures; ensuring production, productivity, and quality standards are consistently met

• Maintains guest satisfaction by ensuring recipes are followed and food quality, weights, and consistency meet expectations

• Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and holding staff accountable to established expectations

• Maintains a safe, secure, and healthy facility by enforcing sanitation standards and complying with all regulations

• Produces and reviews kitchen staff schedules weekly, with schedules completed by Thursday

• Observes food quality during lunch by working expo and supports line execution during dinner service when scheduled

• Performs minor kitchen maintenance and communicates all repair needs to the GM

• Ensures all smallwares and tools are available and organized for line production

• Maintains accurate Rate of Sales (ROS) and prep lists weekly

• Ensures food safety and quality by monitoring dates, temperatures, and product integrity

• Monitors completion of all BOH checklists (Shift, Daily, Weekly, Monthly)

• Effectively manages all BOH operations to ensure consistency, cleanliness, and efficiency at all times

• Maintains food cost targets through proper portioning, waste control, and adherence to established processes

Qualifications:

• Previous experience in a high-volume restaurant

• Strong leadership, organization, and accountability skills

• Ability to lead from the front and work alongside the team

• Strong attention to detail and sense of urgency

• Ability to follow and enforce established systems, recipes, and procedures

• Experience managing food cost, labor, and kitchen performance

• Ability to operate a POS system, including KDS

• Able to stand for extended periods, bend, stoop, and lift up to 50 pounds

• Reliable transportation to the restaurant

• Must be authorized to work in the United States

• Must be at least 18 years old