Kitchen Manager

Job Summary:

The kitchen manager position is for an individual who thrives in a busy atmosphere, can handle the pressure of a high-volume kitchen, and has stamina, creativity, and attention-to-detail. Kitchen manager is first-in-command in all outlet kitchens during operations and assists the F&B Director in the efficient and profitable running of the culinary section of the F&B Departments. The goal of all employees is to deliver excellent customer service, creating a unique experience for the customer which makes them want to return; to achieve this you will need to help lead the culinary team to consistently deliver an excellent product. 

Essential Duties and Responsibilities:

• Hire, train, and mange staff; to include proper kitchen sanitization methods 

• Assist in the development and costing of menus for multiple outlets 

• Coordinates and manages kitchen team in receiving deliveries and food storage. (e.g., maintaining tidiness, following the first in – first out principle, proper food hierarchy)  

• Document appropriate information in kitchen and management logbooks daily 

• Ensure that all food preparation is in accordance with regulatory guidelines 

• Train and manage standardized food presentation guidelines for each dish 

• Monitor inventory levels of commonly used items and look for ways to reduce spoilage of infrequently used items 

• Track all financials spent on a weekly basis 

• Preparing meals and food to meet the specifications of guests in a timely manner 

• Training in the correct use of kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.  

• Managing weekly inventory and ensuring supplies are fresh and of high quality 

• Managing proper temperatures while cooking, holding, serving, and storing of food 

• Keeping workstations and kitchen equipment clean, organized, and sanitized 

• Manage kitchen opening, closing and other side duties as directed by the F&B Director 

Job Qualifications:

• At least 3 years’ experience working in kitchens within a high-volume operation 

• Valid certification in Serve Safe or the equivalent recognized by the state of Idaho 

• Proficient use of Microsoft Word and Excel 

• Should be able to work a flexible schedule to include weekends or holidays at different times of the year 

Other Requirements:

• Excellent cooking skills paired with a good understanding of produce and ingredients 

• Proven organizational skills with a proficiency in organizing and managing different tasks to required deadlines 

• Experience working as a kitchen manager within a high-volume operation 

• Excellent team player and a desire to develop leadership skills, working with the Director to inspire and motivate the culinary team  

• Professional verbal and written communication and excellent interpersonal skills; remaining and maintaining calm during service 

• Expertise and patience to deal with any issues that arise in an analytical and creative approach that corrects the existing problem and avoids future conflict 

• Hands-on approach to all operational aspects 

• Able to regularly lift at least 50lbs  

Other Requirements:

• Have a genuine desire to provide the best customer experience, exceeding customer expectations and constantly reviewing and evolving their own performance and that of their teams. 

• Maintain the highest personal standards of integrity, conduct and performance; they are adaptable, energetic, dependable, and have a strong work ethic. 

• Have good working relationships with everyone they meet at work, behaving in a friendly, courteous, and professional way. 

• Bring a positive attitude to work, ensuring co-operation between employees in all departments to make Brundage the best it can be.