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

Job Qualifications:

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 Should be able to work a flexible schedule to include weekends or holidays at different times of the year Other Requirements:

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 Professional verbal and written communication and excellent interpersonal skills; remaining and maintaining calm during service

Expertise and patience to deal with any issues that arise in an analytical and creative approach that corrects the existing problem and avoids future conflict

Hands-on approach to all operational aspects

Able to regularly lift at least 50lbsOther Requirements:

Have a genuine desire to provide the best customer experience, exceeding customer expectations and constantly reviewing and evolving their own performance and that of their teams.

Maintain the highest personal standards of integrity, conduct and performance; they are adaptable, energetic, dependable, and have a strong work ethic.

Have good working relationships with everyone they meet at work, behaving in a friendly, courteous, and professional way.

Bring a positive attitude to work, ensuring co-operation between employees in all departments to make Brundage the best it can be.