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 and ensure all staff are meeting expectations

Assist GM with Staff Experience

Provide feedback and ongoing updates to GM in regards to staffing

Utilize Sling for communication and shift changes

Approve time off requests

Hire new employees with collaborations from the GM. Staffing needs should be brought to GM and hiring decisions made as a team

Assist GM with employee hiring (all onboarding will be done by GM)

Perform all 6 month reviews for kitchen staff

Assist GM with annual reviews, as needed

Provide ongoing recommendations for staff compensation and employee advancement to GM

Handle employee discipline in a timely and professional manner, and include management as approprioate

Oversee guest experience with the menu

Monitor ticket times to ensure food is being received in a timely manner, make adjustments as necessary

Inspect all food items both before and after preparation to ensure that high quality products are being prepared and served to Guests

Gather feedback from staff and customers about changes or improvements t hat could be made

Other Duties

Handling incoming emails or inquiries

Daily FOH meeting to convey specials and 86’d items

Continue food education with FOH based on menu items and specials

Lead at a minimum quarterly kitchen team meetings to update staff on changes, address any ongoing issues

Maintain monthly line lead check-ins

EDUCATION, TRAINING, & CERTIFICATIONS NEEDED

Serve-Safe Manager Certified Required

Serve-Safe Food Handler Required

Candidates must be over 21

DESIRED KNOWLEDGE & EXPERIENCE

Kitchen management experience required, at least 2 years

Managing teams of 10+ people preferred

Understanding of restaurant operations

Willingness to expand beer and brewery knowledge

NECESSARY SKILLS & ABILITIES

A willingness to do whatever it takes; leading by example.

The desire to build relationships, trust, and respect with all teammates.

Detail-oriented and organized.

A passion for communication and training teams.

Ability to physically lift 50+ lbs. required, using appropriate techniques and tools.

Ability to stand/walk/be on your feet for prolonged periods as well as maneuver flights of stairs multiple times/day.

Able to read and follow written English instructions.

Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools.

Able to safely navigate the tasting room, food prep areas, and production facility, including crowded spaces.

Able to work in a factory/production environment that may be loud, slick, humid, cold, and hot.

Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors.

Able to comply with and enforce all health, safety, and pers