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Red Shed Brewery LLC (Cooperstown) Kitchen Manager in Cooperstown, New York

Direct and oversee the daily operations of the Kitchen ensuring compliance with regulations and procedures related to safety, health standards and Red Shed Brewing policies and procedures. Coordinate the acquisition of kitchen supplies manage food stock, control profit and loss, plan menus. Orient, train, schedule and provide leadership and direction to Kitchen Team to accomplish Red Shed goals and objectives.

Essential Job Duties and Responsibilities: (Additional duties may be assigned)

Supervision
Provide direct supervision to Kitchen Team. Supervise and coordinate activities of all kitchen staff. Design, establish, and maintain an organizational structure and staffing to effectively accomplish Red Shed goals and objectives; recruit, hire, orient, train, supervise, and evaluate staff. Motivate employees to achieve peak productivity and performance.
Monitor and enforce performance, safety, and sanitation standards to ensure high-levels of service, quality and guest satisfaction. Ensure kitchen staff move all equipment at least twice daily to sweep and scrub floors, wipe down walls and the inside and outside of equipment.
Operations
Plan and coordinate business activities with General Manager and Event Coordinator, including daily goals to increase sales and control costs. Ensure the kitchen, counters, sinks, utensils, coolers, shelving and storage areas are clean and comply with or exceed established sanitation standards, health regulations, personal hygiene, and health regulations an standards at all times. Inspect supplies, equipment, and work areas for cleanliness and functionality. Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment to supervisor.
Keep abreast of orders, inventory, availability, and events. Work with General Manager and Tap Room Team in preparing for Tap Room events & Specials including, large parties, private parties, monthly specials, food pairings etc. Plan and execute daily menu, caterings, and special event menus taking into account cost, seasonality, local availability, and beer pairing.

Degree in restaurant management and/or at least 5 years related supervisory experience; or equivalent combination of education and experience. Prior experience in a fresh foods concept or farm-to-table restaurant preferred. Knowledge of beer offerings (flavors, ingredients, etc.)

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