SUMMARY:
The Kitchen Manager is responsible for the adequate operation of designated Area of Responsibility (AOR) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy.
The Kitchen Manager is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Senior Kitchen Manager.
Through exercising education, skills, and training the Kitchen Manager is to operate their accepted AOR within the systems and guidelines as directed by the F&B Director.
The Kitchen Manager is to assist in observance of food safety, food and labor cost control, food quality, recipe adherence, and enforcing of established principals, code of conduct, and other policies as outlined by the F&B Director and Human Resources Department.
ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following:
Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times.
Involved with the training, coaching, and development of all Non-Exempt employees in the Back of the House.
Daily tasting of food in all areas with positive feedback or necessary coaching and developing.
Required presence noted in designated AOR during the entirety of the scheduled shift.
Communicate with F&B Director, Senior Kitchen Manager, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent and professional manner.
Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train.
Knowledgeable of and assists in the monitoring of established budget constraints and communicates issues and detriments in a timely manner.
Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report.
Serve as coach, mentor, teacher, and motivator for Non-Exempt employees in their direct AOR.
Keep all areas clean & sanitized as directed.
Responsible for maintaining a regular, consistent attendance record.
Other duties as assigned by the F&B Director and Human Resources.
QUALIFICATIONS:
High school Diploma or equivalent, Culinary Degree from an Accredited Institution preferred but not required.
Minimum of 2 years Full Service Kitchen Supervisory experience.
Multiple venue property experience preferred but not required.
Must hold a Manager food handler certification as a requirement.
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