Kitchen Manager

About the role

Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards. Potential Career Path Sous Chef – Head Chef. What We Believe: People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.
• Pull all food needed for daily production from walk-in box and utilize all leftovers.
• Maintain and supervise good housekeeping practices in all areas of the kitchen.
• Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
• Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Attend associate meetings, offer suggestions on how to solve associate problems.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
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