Chef - Oskar Blues Brewery

Essential Responsibilities

• Works closely with the Taproom General Manager, Management Teams, and Sr. Leadership Team to ensure the highest level of customer satisfaction is achieved through food and service.
• Manages execution of all menu items to ensure strict adherence to brand specs and standards.
• Actively participates with the operations leadership team in reviewing, testing, planning, developing, and implementing evolving menus.
• Demonstrates the willingness and skillset to assist on Food Truck during peak business volumes.
• Responsible for the menu planning and development for food specials.
• Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices.
• Analyzes, researches, and stays abreast of food trends and culinary technical skills.
• Supervises kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas.
• Hires, coaches, manages and hold accountable all kitchen staff to ensure adherence to brand specs and expectations.
• Trains employees in cooking methods, presentation techniques, portion control and proper use of ingredients.
• Manages food truck staff’s strict adherence to menu item recipes and menu integrity.
• Works closely with the General Manager to investigate and resolve any food quality and service complaints received.
• Demonstrates ability to lead by example and support the positive morale and motivation of the team.
• Manages kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels.
• Manages proper food cost practices such as proper rotation, ordering and portion control.
• Ensures that all food truck invoices are expeditiously accounted for accurately.
• Manages periodic inventory process for all back of house items.
• Takes ownership of food and labor costs to ensure financial viability of food truck operations.
• Demonstrates leadership and teamwork while working respectfully with all team members.
• Provides and manages safe workplace environment for all staff members.
• Provides and manages harassment free workplace of all staff members.

Additional Responsibilities

• Performs other related duties as required or assigned.

Requirements

• Required Knowledge, Skills, and Abilities:
• Knowledge of preparation of all food items.
• Skill and experience in finance for budgetary and cost purposes.
• Skill in clear, concise written, and verbal communication skills.
• Ability to work independently, as well as in a team-oriented environment.
• Ability to work all days, nights, weekends, and holidays.
• Physical & Mental Requirements:
• Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations.
• Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.
• Required to frequently lift and move 10 -100 pounds.

Job Snapshot

• Employment Type: Full-Time
• Job Type: Exempt
• Pay Type: Salary, starting at $55,000, depending on experience
• Supervisor: General Manager or District Manager
• Manages Others: Yes
• Minimum Education: High School Diploma, GED, or equivalent
• Minimum Certification: Current ServSafe Certification or ability to obtain; Culinary Arts Diploma or Certification preferred
• Minimum Experience: 3 years Chef responsibilities; 2 years of supervisory experience
• Age Requirement: 21 years or older
• Required Travel:
• Driving Requirements: Yes
• Tools & Equipment Used: Kitchen equipment