Job Description:

50% Kitchen Leadership and Development - Provide overall direction and oversight for the Red Feather Back of House team. Ensure all areas are appropriately staffed and stocked for each successful shift. Lead team through high volume business times and ensure a safe, healthy, and clean environment for all guests. Collaborate closely with Front of House leadership to ensure a holistic team dynamic. Meet regularly with senior leadership to review company policies and implement at the store level. Enforce standard operating procedures and create system improvements as necessary. Ensuring kitchen staff adhere to standards, procedures, department rules, and sanitation requirements. Embody core values of the company and lead by example. Hire and train line cooks, Sous Chefs, and dishwashers. Develop and empower team to continue to grow and expand. Maintain accountability with all Back of House employees and handle discipline as needed. Other duties as assigned.

25% Menu - Develop menu items focusing on seasonality, regular rotation, and locally available products. Select and source products, develop vendor lists, and product guides. Develop recipes and adjust as needed. Maintain professional knowledge by tracking emerging culinary trends. Work with Front of House leadership to design collaborative menus that enhance the guest experience. Educate the Back of House team about the menu and encourage active engagement. Educate Front of House leadership about menu and empower them to train their teams about menu items.

15% Financial Oversight - Regularly review sales data to ensure financial success of Back of House operations. Control inventory waste or spoilage through cross utilization and proper tracking of product. Review and adjust menu pricing for new and existing items. Handle ordering and negotiate with vendors for fair pricing. Review and approve schedule for proper labor utilization. Meet with senior leadership to discuss monthly finances and discuss PNL statements. Develop and implement strategies to increase sales.

5% Production - Ensure line items are properly prepared prior to service. Review prep lists. Preparing ingredients used in safe, sanitary processes. Following all food safe guidelines for storage and labeling.

5% Customer Service - Responding to customer concerns during service. Maintain and exceed patron satisfaction by monitoring and evaluating food and service offerings. Building relationships with preferred guests.

Requirements:

Previous back of house restaurant experience with a minimum of 3 years in a leadership role

Extensive knowledge of food preparation, as well as kitchen equipment and procedures

Knowledge of sanitation procedures

ServSafe certification required

Excellent communication skills

Strong customer service skills

Comfortable developing menus and recipes

Able to work well with a team as well as independently

Able to work on your feet for extended periods of time

Able to work flexible schedule including evenings, weekends, and holidays

Benefits/Perks

Employee discounts at all Red Feather Trade Cooperations

Growth and advancement opportunities