Summary

Our kitchen is responsible for preparing food that pairs perfectly with our Award-Winning beer.  You would be responsible for the accurate and efficient preparation of meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking; perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service
• Portions of food products prior to cooking per standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration
• Prepares items for broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning, and/or
• Follows proper plate presentation and garnish set up for all
• Handles, stores, and rotates all products safely and
• Assists in food prep assignments during off-peak periods as needed and maintains productivity at all
• Closes the kitchen properly and flows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or Manager(s) on duty

Competencies

• Communication Proficiency
• Customer/Guest/Team Focus
• Initiative
• Organizational Skills

Qualifications

You must be able to communicate clearly, respectfully, and confidently with all managers, kitchen, and taproom personnel, and staff members. You must work well in a fast-paced setting.

Supervisory Responsibility

This position has no direct supervisory responsibilities.

Work Environment

This position operates indoors in a hot and/or humid environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

You must be able to continuously walk, reach, bend, stoop, and frequently lift 50 pounds.

Must be able to continuously work in a standing position.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

For this regular, part-time, position you are required to be available to work days, nights, and weekends with full availability.

Travel

This position does not require travel.

Required Education and Experience

A minimum of 1 year of experience in kitchen preparation and cooking.

At least 6 months of experience in a similar capacity.

Preferred Education/Certificates and/or Experience

Culinary Certificate

Additional Eligibility Qualifications

Possess and maintain a current Food Safety Certificate

Complete Dust Bowl’s paid  Harassment Prevention Training and Workplace Violence Prevention Training

Reports to

GM and Kitchen Manager

Classification

Nonexempt

Compensation

$17.00 – $20.00 per hr.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Para la aplicación en español haga clic aquí.

The Food Truck Kitchen Manager is a hands-on leadership position within Dust Bowl Brewing Co.’s company-owned on-site food truck, offering an excellent opportunity for a culinary professional seeking a long-term career path. This role oversees all kitchen operations, including staff leadership and development, food quality and consistency, inventory management, menu development, scheduling, and food safety compliance. The ideal candidate will combine strong culinary expertise with proven leadership skills to build and manage a high-performing team while delivering an exceptional guest experience.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Help in the preparation and design of all food menus.
• Produce high-quality plates both design and flavor profile.
• Ensure that the kitchen operates in a timely manner that meets our quality
• Planning and directing food preparation and other duties.
• Resourcefully solve any issues that arise and seize control of any operational challenges extending to/but not limited to food preparation, plating, inventory, and staff.
• Manage and train Food Truck staff, establish a working schedule, and assess staff’s performance.
• Order supplies to stock inventory
• Comply with and enforce sanitation regulations and safety
• Maintain a positive and professional approach with Owners, Managers, coworkers, and
• Reduce waste
• Keep walk-in and dry storage clean and organized
• Responsible for directing the prep team and line cook duties
• Understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in handling emergencies and providing solutions
• Familiar with the industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Coordinate training of new staff. Must be comfortable with providing constructive feedback and actively coaching/developing new
• Manage compliance with company policies as it relates to tardiness, cell phones, attitude, uniform dress code, code of conduct,
• Inventory management
• Ensure there are sufficient supplies of Food Truck consumables and cleaning materials.
• Ensure that all efforts are made to promote an excellent dining experience for all customers and foster this philosophy with all
• Ensure that all efforts are made to promote excellent work experience for all staff.
• Manage challenging situations with customers and vendors by offering suggestions/solutions.
• Manage challenges/opportunities with Food Truck staff and conflict resolution.
• Assist with coordinating and staffing special events, catering, and

Competencies

• Initiative
• Time Management
• Communication Proficiency
• Leadership
  • Problem-Solving: Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations.
  • Technical Skills: Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with
  • Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
  • Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure
  • Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on
  • Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate

Supervisory Responsibility

This position has supervisory responsibilities for all kitchen Food Truck staff.

Work Environment

This job operates in a professional Food Truck environment and will be working in close proximity to co-workers. The noise level in the work environment can be loud. Hazards may include but are not limited to cuts, slipping, and tripping. This position operates in an outdoor Food Truck in varying climate conditions.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is consistently required to twist, walk, balance, stoop, kneel, or crouch. The employee must always be able to lift and/or move to 20 pounds and occasionally lift and/or move to 50 pounds. The employee must be able to work consistently in a standing position for periods of 8+ hours.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

This is a full-time regular exempt position with fluctuating hours and shifts according to the operational business needs. Day, evening, and weekend work are required as job duties demand.

Travel

This position requires primarily local travel.

Preferred Education and/or Experience

Associate degree (A. A.) or equivalent from a two-year college and/or

2 years of experience in kitchen management in a high-paced environment

Familiar with MS Windows operating systems and MS Office applications. At a minimum, intermediate-level skills in Excel and Word.

Additional Eligibility Qualifications

• Bilingual in English and Spanish required.
• Obtain or successfully finish and maintain Dust Bowl’s paid Manager’s Food Safety Certificate training by proxy.
• Complete and maintain Dust Bowl’s paid Harassment Prevention and Workplace Violence Training.
• Successful completion of pre-employment screening.

Compensation

$70,305 per annum

Reports to

General Manager and Director of Taproom Operations

Classification

Exempt

Other Duties as Assigned

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.