We are tangled up in small town roots here at Tangled Roots Craft Beer and Kitchen!
Our name reflects that our company is made up of different people from different places all tangled together with one common goal - bringing a remarkable small-town hospitality experience to each and every guest - every time.
Since we opened the doors of our flagship brew pub in 2016, we have been adding new locations rapidly and expanding the opportunities for all team members!
THE ROLE
Under the direction of the General Manager, the Culinary Manager is responsible for overseeing all kitchen operations.
KEY RESPONSIBILITIES WILL INCLUDE
Recruit, Hire, Schedule, Train, and Manage the Back of House Team Members.
Lead and Mentor team members to understand and adhere to TRBC Culture and Values.
Empower the team through growth opportunities within the Company.
Perform administrative duties.
Lead the whole food production and execution in the kitchen.
Obtain an understanding of the development and new trend in the industry; Be proactive to promote new menus and dishes.
Know restaurant standards and hold employees accountable for consistently meeting these standards.
Obtain and grow an understanding of financial concepts in order to budget for food costs, labor costs, and other expenses.
Demonstrate positive leadership characteristics aligned with TRBC Values, which inspire team members to meet and exceed standards.
Ensure optimal guest satisfaction with food quality.
Lead on all culinary ordering, vendor sales, costs plans and execution.
Execute the highest health code and sanitation standards.
Foster diversity and growth in the department for all team members.
Follow TRBC Culinary Manager Area of Responsibilities
QUALIFICATIONS FOR SUCCESS
A high school diploma and at least 1+ year(s) of experience in a high-volume restaurant.
Preferred 2+ year(s) of culinary leadership / management experience.
A strong customer service focus along with effective communication and time-management skills are necessary to be successful in this role.
A track record of process improvement, staff development, and efficient use of restaurant systems are also strongly relevant to the role.
ServSafe Manager Food Handler and Allergen Certifications required within 30 days of hire.
PHYSICAL REQUIREMENTS FOR SUCCESS
Ability to lift and carry items weighing 10 - 30 pounds on a regular basis and up to 50 pounds.
Ability to stand for the entirety of your scheduled shift.
Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.