About This Role
This kitchen manager position is for an individual who thrives in a busy atmosphere, can handle the pressure of a high-volume kitchen, and has stamina, creativity, and attention-to-detail. The kitchen manager is first-in-command in all outlet kitchens during operations and assists the F&B Director in the efficient and profitable running of the culinary section of the F&B Departments. The goal is to deliver excellent customer service, creating a unique experience for the customer which makes them want to return; to achieve this you will need to help lead the culinary team to consistently deliver an excellent product.
Responsibilities
- Hire, train, and manage staff, including proper kitchen sanitization methods
- Assist in the development and costing of menus for multiple outlets
- Coordinate and manage the kitchen team in receiving deliveries and food storage (e.g., maintaining tidiness, following the first in
- first out principle, proper food hierarchy)
- Document appropriate information in kitchen and management logbooks daily
- Ensure that all food preparation is in accordance with regulatory guidelines
- Train and manage standardized food presentation guidelines for each dish
- Monitor inventory levels of commonly used items and look for ways to reduce spoilage of infrequently used items
- Track all financials spent on a weekly basis
- Prepare meals and food to meet the specifications of guests in a timely manner
- Train in the correct use of kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
- Manage weekly inventory and ensure supplies are fresh and of high quality
- Manage proper temperatures while cooking, holding, serving, and storing of food
- Keep workstations and kitchen equipment clean, organized, and sanitized
- Manage kitchen opening, closing and other side duties as directed by the F&B Director
Requirements
- At least 3 years' experience working in kitchens within a high-volume operation
- Valid certification in Serve Safe or the equivalent recognized by the state of Idaho
- Proficient use of Microsoft Word and Excel
- Ability to work a flexible schedule to include weekends or holidays at different times of the year
- Excellent cooking skills paired with a good understanding of produce and ingredients
- Proven organizational skills with a proficiency in organizing and managing different tasks to required deadlines
- Experience working as a kitchen manager within a high-volume operation
- Excellent team player and a desire to develop leadership skills, working with the Director to inspire and motivate the culinary team
