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Round Barn Public House Kitchen Manager

Moersch Hospitality Group

Michigan

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JOB DETAILS
SKILLS
Budget Management, Cook Dishes, Cost Control, Equipment Maintenance/Repair, Food Purchasing, Food Safety, Food Services, Health Maintenance, Inventory Costs, Inventory Management, Leadership, Order Supplies, People Management, Problem Solving Skills, Purchase Orders, Quality Control, Restaurant, Safety Standards, Safety/Work Safety, Sanitation, Staff Training, Team Player
LOCATION
Michigan
POSTED
9 days ago

Round Barn Public House Kitchen Manager

Currently seeking a skilled Kitchen Manager to join our Round Barn Public House Team in Baroda.  This individual will be responsible for overseeing all activities in the back of the house of the restaurant. Main goal is to ensure that food service runs smoothly, safely, and profitably. Handle tasks such as hiring and training staff, managing inventory and food costs, maintaining health and safety standards, and taking care of kitchen equipment. This Manager will be the link between the kitchen staff and restaurant management to ensure high-quality food and service.

Key Responsibilities

  • Staff Management: Hiring, training, and scheduling kitchen workers to keep operations running well.
  • Inventory & Purchasing: Ordering food supplies, keeping track of stock, and working with vendors to reduce waste.
  • Quality Control: Making sure food is prepared, plated, and served according to recipes and safety rules.
  • Safety & Sanitation: Keeping the kitchen clean and safe, following health and safety laws.
  • Financial Performance: Watching labor and food costs to stay within budget.
  • Equipment Maintenance: Ensuring kitchen tools and appliances are clean, working well, and repaired when needed.

Skills and Requirements

  • Experience: Previous work as a kitchen manager, head chef, or similar role.
  • Leadership: Good at leading and communicating with staff.
  • Knowledge: Understanding food safety, sanitation, and kitchen equipment.
  • Skills: Able to work under pressure, control costs, and solve problems quickly.
  • Certification: Ideally a food safety certificate like SERV Safe.

Work Environment

Fast paced busy, all hands-on deck full-service kitchen.  Will often need to work evenings, weekends, and holidays. The job involves a lot of physical activity, such as standing for long times, lifting, and working with heat and cleaning products. Ability to work with a diverse group of individuals and clientele.  Ability to learn new menus and bring creative thoughts and ideas to a fun Pub environment.

About the Company

M

Moersch Hospitality Group

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