Kitchen Manager

About the Company

Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience focused on delivering fun and escapism for our guests. We are recognized as a top employer due to competitive wages, benefits packages, and career advancement opportunities. 90% of our team members say, "I Love My Job," and 92% are proud to work for Margaritaville and Landshark.

Benefits

• Weekly pay
• Staff member discounts
• Tuition reimbursement
• Fun, upbeat working environment
• Career growth opportunities
• 401K matching
• Paid time off

About the Role

Responsible for the efficient and profitable day-to-day management of all kitchen operations. Directly supervises the Assistant Kitchen Manager and Chefs, ensuring positive performance that adheres to budget and meets standards.

Responsibilities

• Perform all responsibilities of each position in the kitchen
• Assist the General Manager in financial, forecasting, recruiting, entertainment, sales, and marketing operations
• Develop menus for restaurant operations
• Conduct daily inventory walk-throughs to determine production needs
• Perform proper ordering procedures to maintain appropriate par levels of kitchen products
• Conduct daily line checks to ensure consistent taste, temperature, and quality
• Enforce high standards of service efficiency, sanitation, training, and safety
• Interview, hire, develop, train, and manage Sous Chefs, prep cooks, line cooks, and back-of-house trainers
• Meet daily with the Assistant Kitchen Manager to coordinate and ensure production standards
• Conduct regular staff meetings
• Control labor and assign duties to supervisors and staff
• Develop, coach, and complete annual performance reviews for salaried and hourly staff
• Ensure accurate completion of culinary staff schedules based on forecasted business volume
• Anticipate and recommend employment needs
• Coordinate catering/banquet functions with appropriate department heads
• Ensure proper plate presentation and adherence to product specifications and recipe guidelines
• Maintain product quality and prevent waste
• Ensure the highest quality product reaches guests and meets specifications
• Maintain productivity and quality standards
• Calculate Cost of Goods Sold (COGS) and troubleshoot cost reporting discrepancies
• Forecast labor costs based on historical data and trends
• Maintain high-level knowledge of company products and communicate effectively with guests
• Perform other duties as assigned or determined by department heads
• Understand and utilize safety and sanitation practices as defined in the safety program
• Report any accidents and adhere to all company policies and procedures

Requirements

• Minimum of five years of experience in a high-volume food and beverage environment
• Excellent written and verbal communication skills
• Ability to interact professionally with other departments and outside contacts
• Ability to handle a heavy workload and multiple tasks in a fast-paced environment with minimal supervision
• Strong judgment and decision-making abilities
• Experience supervising multiple levels of culinary workers

Qualifications

• High school diploma or GED required
• Bachelor’s degree (BS) or Associate’s degree (AA) in a related field preferred
• ACF certification or equivalent required
• Certified Professional Food Manager Certification required
• Health permit/food safety and Alcohol Awareness certification required (must obtain prior to first day of employment)

Other

• Limited travel up to 20% of the time for deliveries, visits to other locations, or company meetings

Physical Requirements

• Ability to work in a fast-paced, high-energy, and physically demanding environment
• Spend 90% of working time standing, walking, and reaching, and 10% sitting
• Push, pull, and lift objects from lower to higher positions or move objects horizontally
• Grasp objects of varying sizes and shapes
• Maintain body equilibrium to prevent falling while walking, standing, or crouching on narrow, slippery, or erratically moving surfaces
• Climb and ascend or descend ladders, stairs, and ramps
• Carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds frequently
• Communicate clearly in the primary language of the restaurant (primarily English)
• Hear sounds at normal speaking levels with or without correction
• Specific vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus

Work Environment

• Exposed to weather conditions and prevalent temperature changes
• Subject to moderate to high ambient noise levels
• Frequently required to function in narrow aisles or passageways
• Hazards include cuts from broken glass and metal cans, burns, slipping, and tripping
• Frequent handwashing and glove-wearing required

Language Skills

• Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals
• Ability to present information and respond to questions from managers, clients, and guests
• Ability to express or exchange ideas and instructions verbally

Mathematical Skills

• Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals