Chef​/Kitchen Manager

Upland Brewing Co. in Columbus, IN is looking for a motivated Executive Chef/Kitchen Manager to join our team. Our ideal candidate is a self-starter, motivated, and reliable.

Position Summary
:
The Executive Chef/Kitchen Manager will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery’s award-winning beers.

Key Goals
: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients.

Essential Duties and Responsibilities include, but are not limited to the following:

• Administrative Responsibilities
  :
  Manage Daily Operations, Meet Financial Goals, Control Food Cost, Maximize Labor, Project Future Business, Uphold Service Standards, Focus on Accountability, Staff Management, and Facilities Maintenance and Permitting.

Administrative Responsibilities are as follows:

• Manage Daily Operations:
  Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence.
• Meet Financial Goals:
  Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste; monitor and adjust labor hours; supervise workflow and analyze systems for efficiency.
• Control Food Cost:
  Monitor food production quality through staff oversight and training to ensure food waste is minimalized.
• Maximize Labor:
  Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects.
• Project Future Business:
  Identify trends and use sales data to anticipate future needs.
• Uphold Service Standards:
  Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food.
• Focus on Accountability:
  Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude.
• Staff Management:
  Accomplish Company Human Resource Objectives; recruit top kitchen professionals;
  Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress.
• Facilities Maintenance and Permitting:
  Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.

Physical Demands and Work Environment
:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM.

The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

Mid-Senior level

Full-time

Management and Manufacturing

Food and Beverage Services