Kitchen Manager

Barrel House

Marion, IA

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JOB DETAILS

SKILLS

Coaching, Conflict Resolution, Cost Control, Detail Oriented, Food Quality, Food Safety, Human Resources, Interpersonal Skills, Leadership, Lift/Move 50 Pounds, Operations Management, Organizational Skills, Performance Reviews, Point of Sale (POS) Systems, Portion Control, Process Development, Quality Metrics, Quality Monitoring, Regulations, Restaurant, Sales, Sales Forecasting, Sanitation, Standard Operating Procedures (SOP), System Operations, Systems Maintenance, Usage Analysis, Variance Analysis

LOCATION

Marion, IA

POSTED

30+ days ago

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

About the Company

Barrel House

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