Culinary Brand Manager

The Executive Chef is responsible for delivering a best-in-class culinary experience that wows customers and supports Meier’s Creek Brewing Company mission to provide exceptional beer, food, service and entertainment to our community.  The Executive Chef is responsible for menu development, profitability, Kitchen organization/expectations along with flawless execution.  The position manages all aspects of day-to-day operations at all Meier’s Creek locations and helps cultivate vibe of the brand through the dining experience. This position is directly responsible for the culinary training of all personnel in our taprooms and is responsible for ensuring that the stated standards of excellence are met.

• Creation of new menu items consistent with new culinary trends and recipes, including special dietary option selections. Stay progressive and test new recipes weekly.
• Plan and implement 4 seasonal menus/4 menu tastings and present in professional manner to ownership for input before new menu roll-out.
• Create catering menu and provide insight on special events.
• Adjust menus and prices, as needed, based on the availability of ingredients and budget, in collaboration with general manager & Tap Room Manager.
• Assess sales analytics to determine top selling items/low selling items adjust menu accordingly, in collaboration with general manager.
• Collaborate with the general manager & tap room manager to align kitchen operations with the established goals of the establishment and executive team.
• Work along key stakeholders in developing new location and menu building.
• Supervise chefs and cooks in the preparation and presentation of food.
• Direct kitchen operations, including food preparation, cooking, maintenance and cleanup.
• Instruct plating/presentation with every team member/FOH/BOH, to ensure consistency.
• Inform/train all staff of recipe changes/adjustments as they come up.
• Recruit, hire, and train chefs, cooks, and kitchen staff.
• Strive to improve daily operations through managing budget, staff and kitchen standard operating procedures. Identify areas of opportunity to improve, develop an action plan and hold staff accountable for execution.
• Set an established schedule that allows for administrative time for planning and organization to create accountability for all kitchen staff and effective communication to leadership.
• Set clear expectations and hold all kitchen staff accountable for identified areas of responsibility to ensure that that execution in the kitchen is efficient and exceeds expectations.
• Direct monthly inventory and oversee Sous Chef on all purchasing of products.
• Ensure that all kitchen and service staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Ensure staffing is adequate in all locations.
• Maintain vendor relationships. Communicate with Sous Chef and Vendors weekly.

Culinary Brand Manager Requirements and Qualifications

• Associate degree in culinary arts preferred
• 2+ years of head chef experience
• 3+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Ability to multitask
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions
• Strong work ethic
• Passion for food and restaurant industry
• Strong time management skills
• Budgeting skills to control costs