Benefits:

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Tuition assistance

Vision insurance

WE are hiring either a Kitchen Manager to execute exisitng menus, recipes, and procedures- or an Executive Chef to assist us in future growth opportunities. The Kitchen Manager Position will pay $25 to $30 per hour depending on experinece, and the Executive Chef position will pay $30 per hour or a salary of $70,000 per year, depending on experience. Both positions come with health insurance (75% employer contribution), paid sick leave (40 hours), and paid vacation time (80 hours).

Executive Chef / Kitchen Manager for Whiskey Coop LLC

Primary Objectives:

Manage our kitchen crew and food quality, increase profitability, assist with company wide

growth and development

Work Week:

Average work week 5 days / 45 hours- running expo and closing the kitchen on Fridays and

Saturdays would be crucial, other shifts would be negotiable with some flexibility. At least

every other Sunday would be needed, although every Sunday is preferred. Twice weekly a

thorough inventory must be conducted (takes about 1.5-2 hours) and a food order placed

(another hour or so).

Primary Responsibilities:

• Inspire, teach, and motivate our kitchen team to be the best they can be to ensure

consistency and quality of food service: This will require maintaining a relatively calm

demeanor under pressure, learning about team members and using personal knowledge of

them to motivate and inspire each of them, building a team atmosphere, being firm and fair,

maintaining clear expectations and consistently inspecting and offering direction and

feedback to team members

• Maintain a clean and sanitary kitchen: Enforce existing SOPs (manage or tweak where

needed) to ensure public safety, a clean and sanity work environment, food quality, and

employee best practices

• Work with FOH to ensure positive morale among staff and general guest satisfaction:

communicate with FOH management and ownership any issues or concerns with service,

maintain a cool and professional demeanor, leave personal politics at the door, treat all staff

members with dignity and respect, work as part of a team to create a positive work culture

for staff and unique experiences for our guests

• Contribute to the menu via seasonal changes, specials, and attention to detail on existing

items: coaching staff on consistency and technique, improved plating techniques (make it

photo-worthy) etc, Make menu contributions that are brand appropriate and executable.

• Be able to work each station- train on each station in the kitchen including dish to 1) ensure

knowledge of equipment operations, maintenance, and cleaning procedures 2) ensure

knowledge of menu items- prep, execution, build, and plating 3) create or maintain realistic

and useful opening and closing checklists, and balanced work loads between stations 4)

build an ability to jump on any station and lend a hand when needed

• Behind the scenes- schedule cooks to balance skill sets, personalities, and ensure labor

costs remain at or below targets (25% Sunday and Tuesday, 22% Wednesday and Thursday,

and 17% Friday and Saturday)- inventory and ordering- balance purveyors to get the best

pricing and maintain appropriate inventory levels

• Prep items requiring higher skill level or consistency and run Expo to direct the show and

have final touches on all dishes

Additional Growth Opportunities- EXECUTIVE CHEF

• Special Events and VIP room- Help us craft bespoke menus for VIP experiences and

whiskey dinners (typically 4 course meals with paired whiskeys or whiskey cocktails)

• Sackets Location-, assist with new menu implementations, seasonal pushes, special events,

general staff and quality check in, etc

• Assist with social media and marketing via photos, specials, other ideas, etc- join the team

effort!

• Assist with future growth of business volume (parties, events, develop a catering

department); restaurant expansion (possible new locations in future); consumables line

• Consumables line- we own a coffee roasting company and are doing a whiskey barrel aged

coffee exclusively for whiskey coop. We would like ot add to that consumables line with

items we can sell in our retail store and eventually in other wholesale accounts- such as- a

line of cocktail bitters (coffee bitters with our coffee, other cool ideas), bitters-infused sugar

cubes, cocktail syrups, bourbon barrel aged salt or sugar blends, we have a commercial ice

cream machine in sackets- we would like to create a cocktail inspired