Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Employee Discounts
Employee Meals
Employee assistance program
Job Description
30hop American Kitchen and Bar is a renowned Midwest-based, full-service American bar and kitchen with multi-million dollar locations. Established initially in Iowa, 30hop has expanded steadily across multiple states, including Kansas, where it operates the Merriam location. The brand is known for its unique yet approachable dining experience, combining a locally curated selection of craft beers with a diverse menu designed to satisfy a wide range of tastes. It offers an inviting atmosphere dedicated to celebrating good times, making it a popular destination for guests seeking quality food and a welcoming environment. 30hop prides itself on its commitment to hospitality... Show More
Job Requirements
- high school diploma or equivalent
- 2+ years of experience in back-of-house management as a Sous Chef or Kitchen Manager
- ServSafe Certification
- ability to work flexible hours including evenings, weekends, and holidays
- strong leadership and communication skills
- ability to stand and walk for extended periods
- ability to lift up to 50lbs
Job Qualifications
- 2+ years of experience with back-of-house management as a Sous Chef or Kitchen Manager, with a proven track record of success
- excellent organizational, interpersonal, communication, and problem-solving skills
- strong leadership skills, with the ability to coach and mentor team members with professional maturity
- holds a ServSafe Certification
- capacity to stand and walk for prolonged periods of time
- able to lift and carry up to 50lbs
Job Duties
- LMA (Leadership + Management = Accountability)
- win on fast and friendly service
- L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks
- store-level culture
- policy enforcement
- assist Executive Chef with effectively managing labor cost and COGS by following weekly declining budgets and collaborate with fellow management, including front-of-house management
- uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance
- assist Executive Chef with quarterly reviews using the company 5x5 system and documents
- assist Executive Chef with daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack)
- promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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