Job DescriptionThe Kitchen Manager is responsible for the day to day kitchen operation of the Brass Tap. Key areas of responsibility include: product knowledge, ordering, inventory, food cost control, ensure food quality, maintain sanitation standards, develop BOH employees and manage all back of the house operations.Food & Menu Results:A' . Place weekly food, paper and chemical orders to meet usage parsA' . Monitor daily food prep and storage to minimize waste, ensure quality and control costsA' . Prepare daily food pars to meet business needsA' . Monitor product rotation and use-by expiration dates.A' . Utilize RTI system for ordering, inventory and parsA' . Ensure food safety and sanitation procedures are metA' . Daily compliance with all HACCP procedures and record keepingA' . Prepare all menu items to Brass Tap recipes and proceduresA' . Meet ticket time standardsA' . Participate in weekly and month-end inventory.A' . Control and maintain budgeted food cost. Staffing and Building Great Teams:A' . Participate in selection and training of BOH team membersA' . Coach, evaluate and develop BOH Team MembersA' . Write weekly BOH schedules to meet sales and labor goalsA' . Manage team performance to ensure food quality and guest satisfactionA' . Ensure all BOH team members are trained and tested on all positions they are scheduled to work.A' . Enforce dress code and grooming standards. Facility & Equipment Results:A' . Maintain adequate supplies of all smallwares itemsA' . Inspect and test all equipment to keep in good working orderA' . Use daily and weekly cleaning schedules to ensure the kitchen areas are clean, organized and well maintained.A' . Maintain exterior sanitation by back door, dumpster and lightingA' . Meet business planA cents € (TM) s dollars for all controllablesA' . Maintain Health Department Standards and comply with variances ASAP. Financial and Administrative Results:A' . Control food costsA' . Maintain inventoriesA' . Maintain staffing levels to meet sales goalsA' . Manage shifts to meet budget labor goals Physical Requirements of this position include:Constant standing, walking, bending, lifting, and carrying items (up to 50 pounds), reaching over shoulders, Work with sharp instruments and other kitchen utensils and tools, and working a computerized ordering terminal. The position also requires oral and written communication skills in English, numerical (cash handling and financial reporting) skills, eye-hand coordination, and manual dexterity. Often requires exposure to heat (100A' or more), cold (50A' or less), and chemicals (eg, cleaning products). Works hours may vary up to 60 per week depending on seasonality. This description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. It is intended to be an accurate reflection of the principle job elements essential for making compensation decisions.Company DescriptionThe Brass Tap is all about American craft beer, wine, cocktails, delicious food and fun! Come be part of the team delivering 60 taps and more than 100 bottles to The Fitzgerald at UB Midtown! Many of those beers are local favorites. Come enjoy a great working environment and fun working conditions.