Kitchen Manager

Our Kitchen Manager is an active leader of our kitchen here at MAP Brewing, and is a true part of the team in every way. This role is responsible for ensuring that the standard and quality of the food production and hygiene within their department is maintained at the highest level at all times. The MAP Kitchen Manager is a hands-on role, requiring attention to detail, a positive work attitude, and the willingness to do any job at any time, should the need arise. This role will be responsible for training all staff on new recipes, cooking techniques and preparation, as well as overseeing their ongoing performance in execution. The Kitchen Manager will work side by side with the General Manager to hire and retain staff, cultivate a positive work environment, and ensure that we are delivering top notch, delicious, creative, locally sourced dishes in our tasting room.
MAP CORE VALUES & CULTURE
MAP Brewing is more than just beer. We’re a local, community-focused company, dedicated to the safety and wellness of our team, as we passionately work to produce elevated products and experiences… and have a little fun and adventure while we’re doing it.
Every employee at MAP plays a critical role in the work that we do, and as such, we expect each and every one of our team members to believe in and strive to embody our core values. Our Core Values provide the framework for our company culture, help guide our decisions and our actions, and provide a tool with which we can continually improve ourselves, our products, our processes, and our company. As part of the MAP team, we’ll see you:
Showing dedication to the community and working hard to make it a better place. This is shown through building knowledge of our community partners, creating a welcoming environment, building a genuine connection with the community, and showing off your pride for Bozeman.
Caring for ourselves, our teammates, and our guests by ensuring safe and welcoming environments at work and at play. This is shown through performing your role safely, communication, preparation, and adherence to safety policies and protocols.
Working together to achieve greatness by promoting a culture of high functioning and supportive team members. This is shown through building genuine relationships with your team and prioritizing the team succeeding together.
Showing integrity by operating with honesty and personal accountability. This is shown by taking ownership over doing what’s right, holding yourself to high standards, and doing work that enables you to leave every day proud of your work.
Embracing the adventure, both at work and outside of it. This is shown through showing enjoyment at work, taking time to rejuvenate yourself, trying new things, and embracing challenges.
DAY-TO-DAY DUTIES & EXPECTATIONS
Oversee daily operations in the kitchen
Manage day to day scheduling in the kitchen. While the GM will create the master schedule monthly, the Kitchen Manager is responsible for ensuring each day has the appropriate staffing, and assists in daily schedule swaps or changes. This means the Kitchen Manager will print each day’s schedule the night before to ensure the next day is set up for success, and troubleshoot staffing issues as necessary.
Ensure staffing is appropriate throughout each day, which includes ensuring staff members are getting lunches and breaks, as well as cutting labor when slow
Manage prep lists and recipe quantities based on fluctuating needs throughout the week
Communicate recipe changes or item availability to all staff promptly
Consistently monitor sales and adjust inventory/pars needs on a weekly basis.
With help of other managers/leads, maintain an accurate inventory
Execute ordering with all purveyors to maintain reasonable food costs and appropriate inventory
Updating daily menu changes in Arryved and Wix
Menu Development
Developing new menu items 1-2x per year
All new menu items will be run by Management team (GM, AGM, COO, CEO, plus others as appropriate) before new menu item goes into effect
Ensure recipes are written for each item before menu goes into effect
Communicate with prep cooks to minimize overload and maintain recipe efficiency
Developing daily specials that align with MAP’s tasting room atmosphere and vision
Ongoing review/audit of menu items to adjust quantities, change recipes, or add/remove things from the menu to continually improve waste, cost, appropriate ordering, and best use of staff time.
Oversee training of the kitchen staff & ensuring overall operational excellence & high standards in the kitchen
Be prepared to assist on the line whenever needed and/or assist foodrunners
Train all new employees in each position as well as actively train all staff on new menu items/specials
Build & audit SOPs for each position as appropriate to ensure consistent expectations are set
Ensure recipes are written for every menu items and that staff are trained appropriately on making each item
Maintain ongoing training with line leads to help ensure consistency

Employment type
Full-Time

Work arrangement
No