Kitchen Manager/Chef

Responsibilities

• Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.
• Ensures culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
• Directly leads, coaches, and mentors the culinary team in their respective technical responsibilities to ensure all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Covers the Lead Cook's days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.
• Assists the F&B Manager in the recruiting, interviewing, and hiring of the culinary team.
• Works with Leads to ensure all new hire and continuous on-the-job training programs are being followed, including recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience.
• Manages labor costs according to the labor schedules provided by the F&B Manager.
• Aids in the compilation and receipt of food orders.
• Maintains daily COGS sheets and labor costs to company standards.
• Compiles, monitors, and distributes the F&B Data Sheet and kitchen logs/checklists.
• Maintains compliance with operational and corporate standards, company policies, federal/state/local laws and ordinances.
• Maintains a professional image, including sanitation and cleanliness, proper uniforms, and appearance standards.
• Understands company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meets the specific responsibilities within these areas.

Requirements

• Self-motivated with the ability to perform with the highest professional and ethical standards.
• Responds well to a changing work environment and performs at the highest level with minimal supervision.
• Possesses strong leadership and managerial skills, including the ability to coach, develop, and clearly communicate expectations.
• Demonstrates excellent analytical and problem-solving skills with the ability to proactively recommend solutions.
• Displays effective written and verbal communication skills.
• Has intermediate computer skills with Microsoft Office.
• Exhibits excellent customer service and people skills.
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people, and involves frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally.
• Knowledge and experience: Bachelor’s degree from an accredited college or university in Hospitality, culinary, or related field; minimum 5 (five) years F&B Management experience; POS experience; Manager ServeSafe certification required.