Kitchen Manager

  • The Gallery Sportsman's Club
  • Nov 20, 2021
Full time

Job Description

About The Gallery Sportsmans Club & Range

The Gallery will be Denvers most inclusive indoor firing range where safety and a state-of-the-art facility deliver elite experiences. We are more than a traditional range. We seek to create a community with common interests rooted in adventure and a passion for shooting sports and everything outdoors. Our venue will include a high-end shooting experience across 15 lanes, restaurant with full bar, coffee shop, and outdoor retailer to satisfy our guests long after their range time ends. The Gallery will educate, entertain, and elevate both novice and avid shooters alike in a fresh and welcoming environment.

Position Description:

The _Kitchen Manager will _oversee The Barrell Room kitchen and be a culture driver. The Barrell Room is our full-service restaurant & bar that will provide a unique dining experience for members and the general public. This position requires experience leading a team that consistently delivers high quality food. This is an opportunity to join an exciting organization at inception and be a part of setting things up correctly and hiring a team that executes to your standards. Exceptional customer service and leadership is expected at all times, as the Gallery will be a place of inclusivity to all.

Our entire facility is under construction in Lakewood, CO, and we plan to open at the beginning of February 2022. This is a key role within the organization and were looking for someone to start in December.

Requirements

Responsibilities:

Preopening in collaboration with ownership team and consultants

Design the menu based on desired dining experience, culinary theme, and kitchen capabilities

Create recipe book

Initiate relationships with vendors

Select the best vendors to provide the products we need

Setup delivery schedule to ensure ingredients are fresh

Negotiate pricing

Develop kitchen best practices, standard operating procedures (SOPs), and food quality standards

Create opening / closing side work check lists and par levels

Ensure we have the required kitchen equipment prior to opening

Architect and hire team

Identify required skills, levels, and number of employees

Develop schedule to ensure adequate coverage

Train kitchen staff prior to opening

Post opening / Ongoing

Control and direct the food preparation process

Update menus with new or existing culinary creations ensuring the variety and quality of the servings

Adjust pricing of menu items based on cost of goods and expected margins

Ensure all dishes meet your standards before they reach the guest

Maintain relationships with vendors, place all food & equipment orders, and arrange maintenance & repairs when necessary

Hire, train, and lead kitchen team members by creating a dynamic culture that delivers high quality dishes day in, and day out

Foster a climate of cooperation and respect between team members

Take ownership of compliance with nutrition and sanitation regulations and safety standards

Keep weekly and monthly cost reports via Toast

Qualifications:

Highly self-motivated and able to work without direction

Hands-on experience with planning menus and ordering ingredients

Willingness to cook in an all-electric kitchen

Excellent people and leadership skills with the ability to delegate tasks to junior staff

Knowledge of food trends, proper preparation techniques, and optimal kitchen operations

Knowledge of FDA and USDA regulations regarding food practices and handling

Budgeting, forecasting, staffing, and scheduling experience

Strong financial acumen and profit and loss accountability experience

Background in overseeing kitchen teams in a fast-paced environment

Lift, carry, and transfer up to 50 lbs. at any given time
Willingness to work odd hours/shifts when necessary
Benefits

Compensation:

Base salary of $50-70K

Unlimited PTO

Medical, dental, and vision plans

Free range time and discounts in retail