Kitchen Manager | Gordon Biersch Restaurant

What began over twenty years ago as a dream of bringing together fresh, handcrafted beer and made-from-scratch, world class cuisine is today a reality at Gordon Biersch Brewery Restaurants.

Job Summary:

The Kitchen Manager is responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, and maintaining efficient and effective kitchen processes. This role requires strong leadership skills, a deep understanding of culinary practices, and the ability to manage and train kitchen staff. The Kitchen Manager will work closely with the General Manager and other restaurant managers to deliver an exceptional dining experience to guests.

Key Responsibilities:

1. Kitchen Operations:

   • Oversee daily kitchen operations to ensure smooth and efficient functioning.
   • Ensure compliance with health, safety, and sanitation regulations.
   • Maintain inventory levels and order supplies as needed.

2. Food Quality:

   • Ensure all dishes are prepared according to Gordon Biersch recipes and standards.
   • Monitor food preparation and presentation to maintain consistent quality.
   • Conduct regular taste tests and quality checks.

3. Staff Management:

   • Recruit, hire, train, and develop kitchen staff.
   • Schedule kitchen staff to ensure adequate coverage during peak hours.
   • Conduct performance evaluations and provide feedback and coaching.

4. Cost Management:

   • Monitor and control food costs and kitchen expenses.
   • Implement cost-saving measures without compromising quality.
   • Track and manage kitchen budgets.

5. Menu Development:

   • Collaborate with the management team to develop and update menu items.
   • Introduce seasonal and special menu items to attract and retain customers.

6. Customer Service:

   • Address and resolve customer complaints related to food quality and kitchen operations.
   • Work with the front-of-house team to ensure a seamless dining experience.

7. Health and Safety:

   • Ensure all kitchen equipment is properly maintained and functioning.
   • Implement and enforce safety protocols to prevent accidents and injuries.
   • Conduct regular safety inspections and drills.

Qualifications:

• Proven experience as a Kitchen Manager, Executive Chef, or similar role in a high-volume restaurant.
• Strong leadership and communication skills.
• In-depth knowledge of culinary techniques and kitchen equipment.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced environment and handle pressure.
• Certification in food safety and sanitation is preferred.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy items up to 50 pounds.
• Ability to work in a hot and noisy environment.

Benefits:

• Competitive salary and performance-based bonuses.
• Health, dental, and vision insurance.
• Paid time off and vacation days.
• Employee discounts on food and beverages.
• Opportunities for career growth and development.