Job Description

Responsibilities/Duties

• Orchestrate menu demos in order to develop the opening menu for this new brand!
• Responsible for creating and maintaining cost analysis on all menu items.
• Work with ownership on determining and testing menu updates and features.
• Line and prep departmental assignment recommendations.
• Recipe references broken down by station including proper portions.
• Ensure that all batch recipes references are current and placed in each station.
• Take inventory of products by department: Meat, seafood, poultry, grocery (dry goods), spices, produce, cheese, dairy, bread, paper, etc.
• Inspect and tag incoming products - sign and adjust incoming invoices.
• Responsible for the layout of equipment and supplies for proper station assignments, food layout, and efficiency.
• Hiring, training, development, and testing of kitchen and dish staff.
• Conduct all food product and kitchen supply ordering according to proper procedure.
• Oversee the organization and correct labeling of the food walk-ins, food dry storage, pot and pan rack, and equipment storage.
• Oversee the cleanliness and organization of the dish machine area.
• Establish scheduling needs of staff (Line, Prep, and Dish).
• Establish ordering guide for all items necessary for kitchen operations.
• Develop labor projections and provide actual schedules.
• Assume 100% responsibility for the quality of product served as per specifications.
• Assume responsibility for the proper labeling and date marking of all perishable items.
• Accountable for accurate food inventories.
• Participate in all weekly manager meetings.
• Responsible for the continued education and development of the kitchen staff.
• Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual.
• Maintain all kitchen equipment & facilities up to the kitchen operating standards by utilizing maintenance charts, cleaning checklists and schedules.
• Maintain company desired food cost.

Required Training / Education / Experience

• Bachelor's degree in culinary arts or similar field preferred, but not necessary.
• Minimum of three years culinary/kitchen management experience as an Executive Chef or Kitchen Manager in industry leading kitchens.
• Must possess detailed knowledge of back of the house management.
• Must be proficient in budgeting, product ordering, perpetual inventories, staff selection, scheduling, and training.
• Must have a Texas Food Managers Certification.

Minimum Qualifications

• Passion for food and beverage
• Positive attitude, and solution-oriented
• Self-motivated and self-aware
• Able to stand for 10 hours at a time
• Able to operate in a fast-paced, high-volume environment
• Available to work 50-55 hours a week
• Available to work weekends 
• Able to lift 50 pounds
• Good hearing for accurate communication
• Understanding of the English language
• Good understanding of the Spanish language 
• Basic computer skills
• Basic writing skills
• Strong people skills
• Ability to teach and train others
• Emotional intelligence
• Must be able to physically carry out the position requirements

Join the WTP Taproom Family - Where Passion Meets Purpose.
At We The People Taproom, we’re more than a family-owned restaurant, we’re a tight-knit crew serving up great food, good vibes, and unforgettable experiences. Our secret ingredient? People like you.
Why work with us? Because we believe work should feel like home. We foster a culture rooted in respect, creativity, and community - whether you're behind the bar, crafting the perfect dish, or greeting guests with a smile. Here, your voice matters, your growth is supported, and your contributions help make every visit memorable.

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