• Kitchen Manager - No Other Pub

    Posted Date 3 months ago(5/1/2018 9:02 AM)
    Job ID
    2018-3979
    Location
    US-MO-Kansas City
    Venue Name
    No Other Pub
    Type
    Regular Full-Time
  • Overview

    No Other Pub by Sporting KC is a one-of-a-kind sports bar, gaming parlor, and social lounge in downtown Kansas City’s Power & Light District. Your new premier destination to watch sporting events on our 10-ft. by 15-ft. video wall while enjoying local craft beers and spirits. Keep up-to-date with all games with our complimentary Wi-Fi and smartphone charging stations located throughout the bar.

     

    Hungry? Step on up to our fast-casual taco stand for a quick bite or sit down and enjoy from our chef inspired menu of delicious food. Featuring small plates, plates for sharing, salads, tacos, flatbreads, sandwiches, and vegetarian options, there is something for everyone. For larger groups, ask about our flexible seating options and unmatched beverage and catering packages.

     

    Want to get in the game? The gaming parlor is the place for you with your choice of bowling, golf simulators, table tennis, shuffleboard, billiards, foosball, darts, arcade games and more! As a bonus, Sporting KC fans can rest assured knowing that No Other Pub is their new hub for watch parties with exclusive benefits during Sporting KC matches and transportation depot for all Sporting KC games at Children’s Mercy Park.

     

     

    We are looking for an energetic, experienced and professional individual to be our Kitchen Manager to oversee the operations of the entire kitchen and creating a pleasurable dining experience based on a consistent food product.

    Responsibilities

    Includes, but not limited to:

    • Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
    • Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
    • Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

    • Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, material, and kitchen equipment.

    • Maintain procedures to (1) ensure the security and proper storage of food and beverage      products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. 
    • Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills,      hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.  Notify Maintenance Manager immediately of any maintenance and repair needs. 
    • Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. 
    • Rally staff during heavy shifts, resolving conflicts and getting the job done.
    • Interact with guests, being friendly and courteous, to resolve service issues or concerns. 
    • Ensure the kitchen staff provides consistent product and service standards of the highest quality.
    • Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
    • Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
    • Ensure a safe working environment to reduce the risk of injury and accidents.
    • Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
    • Create, organize and keep work schedules, shipments, cleaning schedules and more.
    • Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
    • Train employees, as assigned, in an ongoing basis.
    • Lead by example to other team members and mentor new staff.

    Qualifications

    A high school diploma or GED equivalent required.  Culinary arts courses/certifications or related degree preferred.  Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.

    • Exude confidence in cooking skills and abilities.
    • Attention to detail
    • Good people management skills, communication and listening skills.

    • Proven ability to lead a team and communicate efficiently, both verbally and in writing.

    • Must be flexible and adaptable to change.

    • Demonstrated time management and organizational skills.

    • Must be internally motivated and detail oriented and have a passion for teaching others.

    • Exceptional time management and organization skills.

    • Ability to work evenings, weekends and holidays.

     

    This job requires ability to perform the following:

    • Carrying or lifting items weighing up to 75 pounds.
    • Moving about the kitchen in a safe and secure manner.
    • Handling food, objects, products and utensils effectively and safely.
    • Bending, stooping, standing and kneeling.
    • Withstand potential climate temperature changes in assigned work area.

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