Kitchen Manager-Bubba Gump

About the role

The Kitchen Manager oversees and manages kitchen operations to ensure all policies, procedures, and health regulations are followed. They interact with other department heads to help department operations proceed smoothly.

Responsibilities

• Assist in managing kitchen operations in an efficient and professional manner to ensure quality product for guests.
• Monitor operational expenses while ensuring employees maintain quality standards.
• Interact with other department heads to ensure outlet operations proceed smoothly.
• Implement and monitor action plans to minimize expenses.
• Control labor expenses based on business levels.
• Maintain accurate paperwork for inventory levels, scheduling, payroll, and employee records.
• Monitor daily production and ensure food items are prepared and distributed in a timely manner.
• Assist with food preparation as needed and ensure product consistency.
• Monitor waste and over-production, ensure proper rotation of food items, and maintain quality control.
• Maintain par levels of outlet supplies.
• Ensure employees adhere to established policies, procedures, and health regulations.
• Monitor employee training.
• Maintain overall cleanliness of the kitchen and ensure a neat, clean, and safe working environment.
• Complete special projects as requested.

Requirements

• Minimum of three years’ experience in a high-volume kitchen operation.
• One year prior inventory/cost control experience.
• Knowledge of all kitchen equipment.
• Computer skills (Microsoft Windows applications); Spa Soft experience preferred.
• Strong interpersonal and organizational skills.
• Ability to work under pressure and handle stressful situations during busy periods.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Must speak, read, write, and understand English fluently.
• Must be able to perform basic math (addition, subtraction, division, multiplication).
• Minimum age requirement is 21.

Qualifications

• Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments.
• Ability to understand high-volume operations.
• Ability to be a self-starter.
• Experience managing employees, including training and coaching skills with evidence of developing motivated teams.
• Excellent analytical, problem-solving, administrative, multi-tasking, organization, and prioritization skills.
• Excellent interpersonal and communication skills (verbal and written).
• Ability to work efficiently, independently, and cohesively, consistently producing quality results.
• Culinary degree a plus, but not necessary.

Benefits

• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities