Kitchen Manager Stockyards

Stockyards Tavern & Chophouse is looking for an experienced Kitchen Manager to lead our BOH team and ensure consistent high-quality execution across all kitchen operations. This role oversees food preparation BOH staffing training safety and inventory management.

The Kitchen Manager leads our BOH team and ensures consistent high-quality execution across all kitchen operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Operations and Food Quality:

• Supervise daily production and prep to ensure all dishes follow established recipes and standards
• Maintain accurate portioning proper cooking techniques and consistent plate presentation
• Conduct Taste and Temp checks and uphold all food safety protocols
• Ensure proper handling storage and rotation of all products
• Expedites service and oversees the flow of orders to ensure a positive guest experience.
• Responsible for purchasing and receiving food paper and cleaning supplies china glass flatware and equipment through cost research within budgeted guidelines while controlling/managing security and storage of purchased inventories.
• Develops recipe cards for all menu items to ensure consistency and profitability.
• Reviews menus and analyzes recipes to determine food labor and overhead costs.
• Completes all administrative duties needed to perform job functions as required (e.g. daily and weekly payroll food orders costing and recipe specifications etc.).

Leadership and Team Development:

• Lead and mentor BOH staff through coaching training and ongoing feedback
• Support the onboarding and development of cooks key hourly staff and potential future leaders
• Conduct performance evaluations and address performance issues promptly and professionally
• Foster a positive collaborative and efficient BOH culture
• Respects and manages to all Morrissey Hospitality vendor purchasing programs.
• Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits. Able to understand P&L statements and other financial data as required.

Staffing Scheduling and Labor Management

• Reviews and ensures appropriate staffing levels in line with payroll budget reservations guest flow and guest needs.
• Assign prep line and closing duties to ensure smooth service
• Assist with interviewing selecting and onboarding new BOH employees

Safety Sanitation and Kitchen Care

• Reviews and maintains controlled inventory levels organized storage areas and efficiently processes invoices in a timely fashion. Conducts daily weekly and monthly inventories as required for controls and financial reports.
• Uphold all food safety guidelines and ensure compliance with health department regulations
• Maintain cleanliness throughout the kitchen including equipment storage areas and workstations
• Support ongoing maintenance and communicate equipment issues promptly

Communication and Collaboration

• Work closely with the General Manager and other leaders to maintain standards and support operational goals
• Communicate clearly with FOH and BOH teams to ensure smooth service and guest satisfaction
• Support menu changes specials and operational initiatives

MINIMUM REQUIREMENTS

• 3-4 years of related management experience
• Strong culinary skills and working knowledge of kitchen systems
• Understanding of food safety sanitation inventory processes and cost controls
• Strong understanding of food cost purchasing and kitchen equipment operations.
• Exceptional knowledge in food preparation and an understanding of food and wine pairing.
• MN Food Safety certification or ability to obtain within 30 days of hire.
• Strong knowledge of company local state and federal laws and regulations related to food safety and sanitation.
• While performing the duties of this job the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use specific tools and equipment; and communicate with guests employees owners and management.
• The employee may need to travel (locally) to other properties occasionally.
• Specific vision abilities required by this job include close vision color vision peripheral vision depth perception and ability to adjust focus.
• Ability to carry at least 50 lbs. for periods of time.

PREFERRED SKILLS & QUALIFICATIONS

• Bilingual
• Previous experience as a Sous Chef or Kitchen Manager in a full-service high-volume restaurant

We are inspired by connections. We build genuine authentic relationships with our guests our employees and our partners and provide memorable moments exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of Growing Together:

• Are you committed
• Do you exhibit professionalism
• Do you strive for perfection every day
• Do you accept accountability

The answer to each cornerstone must unequivocally be YES or the foundation weakens and it will be obvious who is not All-In. Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment there are no exceptions. Its a done deal. You never have to think about it again. Ultimately your 100% commitment will determine your progress and happiness within our company.

About Stockyards

Stockyards Tavern & Chophouse is a lively neighborhood restaurant and bar in South St. Paul known for its hearty chophouse cuisine high-energy family-friendly atmosphere and warm welcoming hospitality. With a tavern large dining room spacious outdoor patio and private dining room were a local destination for everyday dining special occasions private events and community celebrations.

The front-of-house team at Stockyards works together to create a fun friendly efficient atmosphere where guests feel cared for the moment they arrive. The pace is steady the service standards are clear and leadership is hands-on and supportive. Team members learn strong service fundamentals build meaningful guest relationships and contribute to a restaurant that has deep roots in the community.

The kitchen team values consistency teamwork and pride in execution. We maintain clear standards steady leadership and a supportive environment that rewards reliability and attention to detail. The culinary team enjoys a busy pace a collaborative culture and the opportunity to contribute to a trusted community restaurant that serves families regulars and visiting guests throughout the year.

For more information on our career opportunities visit us at Careers/Jobs Morrissey Hospitality

Fulltime Position Benefits:

• MedicalDental & Vision Insurance
• Life Insurance Hospital Indemnity Insurance
• Long Term Disability Insurance
• Accidental Death & Dismemberment Insurance Accidental Injury Insurance
• Workers Compensation
• 401(k) Retirement Plan
• Flexible Spending Accounts for Limited Vision & Dental and Dependent Care
• Health Savings Account
• Vacation/Paid Time Off (PTO) MN Sick and Safe Time (ESST)
• Holiday pay
• Military Leave Voting Leave Bereavement Leave School Leave
• Jury Duty Witness Duty
• Family Medical Leave (FMLA) Personal Leave (LOA) MN Paid leave (PFML)