Tips Up Jobs (NOW HIRING)

Right in the heart of Big Sky’s Town Center, Tips Up is where locals and visitors gather to enjoy cold beer, great cocktails, burgers and sandwiches, live music, sports on the TV’s, and all kinds of games like pool, cornhole, and shuffleboard. The walls and ceiling are home to an amazing collection of skis, posters and neon signs that has to be seen to believe. Enjoy the music, enjoy the food and drinks, and have a ton of fun.

The Kitchen Manager is responsible for overseeing all Back of House operations to ensure efficient food production, quality control, cost management, scheduling, coaching, and team leadership in a high-volume quick service environment. This role focuses on execution, systems, food safety, labor management, and team development to drive operational excellence.

Leadership:

• Lead the restaurant by role modeling the highest level of culinary standards.
• Participate and partner with the GM & Culinary Director in weekly meetings.
• Work with the Culinary Director to tackle and improve on the Culinary Operations agenda pertaining to the restaurant’s needs.
• Works closely with front-of-house leadership to ensure smooth daily operations

Kitchen Operations & Execution:

• Possess a maniacal and uncompromising approach to food production and food quality standards.
• Properly execute the daily kitchen operational systems.
• Monitor ticket times and kitchen workflow to maintain speed of service standards.
• Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers.
• Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.
• Order and receive products in correct unit count and condition by following receiving guidelines. Work to help foster a professional relationship with approved vendors and any issues that arise.
• Assist Culinary Director with properly executing menu rollouts for a successful implementation.
• Have a good understanding of the restaurant’s R&M needs and be able to communicate effectively to the Culinary Director, GM, & DO to keep all restaurant equipment in satisfactory, working condition.
• Partner with the Culinary Director to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line.

Employee Development:

• Retain talent by inspiring, teaching, and embracing a culture of development.
• Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Properly communicate and create an environment where new company initiatives are supported and embraced by the staff.
• Assist in interviewing and hiring for hourly kitchen employees.
• Participate and help drive recruitment of talent to the restaurant
• Ensure that operational and training standards are consistently followed.
• Hold all employees accountable to the Apres Cru cultural values, goals, and standards through coaching and progressive counseling.

Additional Skills and Responsibilities:

• Exude excellence in Hospitality both for internal and external guests.
• Excellent time management, organizational, and problem-solving skills
• Ability to adapt and lead change
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality and food.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Perform daily line check before service
• Maintain an understanding of the daily schedule for BOH employees at all times including in times and breaks of all BOH staff

Qualifications:

• Minimum 1-3 years’ experience running a high volume, scratch-kitchen restaurant
• Strong understanding of food cost, labor management, and kitchen systems.
• Experience supervising and developing hourly kitchen employees.
• High volume experience a plus
• Ability to work nights, weekends, and peak business periods.
• Manager ServeSafe Certified

Physical Requirements and Working Environment:

• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.
• May work near contaminants and hazardous equipment.