Kitchen Manager

Benefits

• Company parties
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurance

JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures.

Key Relationship

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications

Essential

• High school diploma or equivalent vocational training certificate
• Culinary College Degree

Previous Management/Supervisory experience

• 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication

Desirable

• Sanitation certificate

Skills

Essential

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, and delegate work assignments.
• Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
• Ability to work well under pressure to meet production schedules and timelines for guests.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line.
• Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to supervise, train, and direct employees; give corrections when needed.
• Ability to plan and produce centerpiece displays and banquet trays and make buffets.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.
• Ability to promote positive relations with all individuals.
• Ability to meet datelines.

Essential Job Functions

• Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.
• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
• Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
• Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance.
• Ensure that staff reports as scheduled; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for all staff to complete and review priorities.
• Communicate additions o