Kitchen Manager

Job Summary:

The 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. 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 of all employees 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.

Essential Duties and Responsibilities:

• Hire, train, and mange staff; to include proper kitchen sanitization methods

• Assist in the development and costing of menus for multiple outlets

• Coordinates and manages 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

• Preparing meals and food to meet the specifications of guests in a timely manner

• Training in the correct use of kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.

• Managing weekly inventory and ensuring supplies are fresh and of high quality

• Managing proper temperatures while cooking, holding, serving, and storing of food

• Keeping workstations and kitchen equipment clean, organized, and sanitized

• Manage kitchen opening, closing and other side duties as directed by the F&B Director