The Kitchen Manager for Blue Smoke is responsible for daily production and execution of our culinary operations. This role will support the Executive Chef and Culinary Director to adapt and create menu items that are creative, evolving, and on brand, while maintaining accurate food and labor costs based on a forecast budget. The Kitchen Manager will also oversee the onsite hourly and salaried culinary employees to ensure they are executing the standards established by the Executive Chef and Culinary Director. This position will create experiences that exceed the guests’ expectations and provide strong leadership while maintaining the core principles of Blue Smoke’s culture of Enlightened Hospitality.

Embodying USHG Family Values:

Excellence, Hospitality, Entrepreneurial Spirit and Integrity

Core Tasks and Key Responsibilities:

     ENSURE DAILY EXECUTION OF FOOD PRODUCTION, MEETING AND EXCEEDING BLUE SMOKE AND USHG STANDARDS OF QUALITY

• Oversee and hold BOH managers accountable in effectively opening and closing physical plant while ensuring a clean, beautifully maintained Back of House.
• Hold BOH managers and kitchen employees accountable for effectively completing their position’s specific job responsibilities according to Blue Smoke’s culinary excellence and hospitality standard.
• Provide Culinary, Cultural and Operational leadership and support to Sous Chefs: Kitchen organization and prep flow prioritization, maintaining timing & culinary excellence during service, recognizing the need for fortifying overstressed stations or weakened areas of kitchen operations, assist in handling potentially volatile confrontations while utilizing our family values, working through culinary challenges.
• Provide ongoing atmosphere and dialogue of the business of the kitchen and profitability to the Sous Chefs.
• Oversee vendor relations, ordering, receiving, storage and product sourcing.
• Provide support to the Sales Team during the logistical planning process of events, ensuring kitchen production, event staff, and client needs are met with the direction of the Culinary Director and General Manager in mind.
• Maintain awareness of production schedule and be available to Line Employees or other Sous Chefs when they need assistance.
• Demonstrate a proactive awareness of seasonal ingredient changes with the Culinary Director and the Executive Chef to maintain menu changes in a timely and relevant manner on a la carte and PDR menus.
• Recipe Testing and Development.
• Control food cost and labor cost to be within or below budget.

   

  MAXIMIZE PROFITABILITY AND PERFORMANCE

• On an annual basis work with Executive Chef, Culinary Director, and the General Manager to (execute) create a budget that drives business to financial success while enhancing brand excellence.
• Coordinate weekly financial overview with sous chefs to enhance their financial knowledge of our business, ensuring we meet or exceed budgeted Food and Labor costs, discussing best practices and opportunities.
• Control P&L items to meet or exceed budget expectations including labor cost, food cost, supplies and small wares, and budget as it pertains to their weekly scheduling of staff.
• Hold BOH Teams accountable for meeting or exceeding their budget expectations.

   

  INCREASE PRODUCTIVITY AND FOSTER POSITIVE INTER-DEPARTMENTAL COMMUNICATIONS

• Lead Sous Chefs in conducting efficient and impactful Smoke Signal line kitchen meetings daily.
• Take the lead in assembling agenda items and conducting weekly Sous Chef meetings.
• Schedule Sous and Supervisors accordingly based on the needs of the business.
• Participate in weekly meetings with on site management team to provide and receive feedback to/from other departments.
• Conduct and lead Sous Chefs in delivering clear, informative and relevant staff education at Smoke Signal.
• Engage BOH team by employing an inclusive atmosphere and processes in food development, see out GM, Culinary Director, executive chef, Beverage Director and FOH management feedback and support by conducting informal food tastings of new dishes.

   

  ENSURE RIGOROUS KNOWLEDGE OF AND ADHERENCE TO ALL APPLICABLE LAWS, POLICIES AND PROCEDURES

• Adhere to all Blue Smoke procedures as it pertains to personal appearance, attendance and conduct.
• Complete all assigned administrative requirements accurately and on time.
• Remain current and compliant with HR practices and policies.
• Ensure that the Payroll process is completed accurately, on time and according to business/accounting procedures.
• Ensure DOL/DOH compliance as it pertains to the operation.
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.

   

  CONTINUOUSLY BUILD A HIGH PERFORMANCE TEAM

• Hire and train according to Blue Smoke standards for hospitality and culinary excellence.
• Provide continuous training and leadership to develop and grow team.
• Write or oversee the scheduling of BOH line employees.
• Ensure that all BOH line employees receive annual performance reviews.
• With assistance of the Executive Chef and the culinary director coordinate with HR and USHG Training Manager to ensure BOH managers complete USHG training programs.
• Work with BOH managers to establish and achieve individual performance goals for management and hourly staff.
• Annually review job descriptions for BOH Management Teams ensuring goals are achievable and up-to-date.
• Use the Leadership Development process to strengthen and enhance our team while providing feedback and sharing of best practices.