What are the responsibilities and job description for the Kitchen Manager position at Chambersburg American Legion?
This is a management level position responsible for managing the overall operational aspects of the kitchen on a day-to-day basis. A high degree of independence and initiative are required while performing these duties. The kitchen manager ensures the kitchen is operated in a professional and safe manner, by ensuring all food handling and hygiene procedures are being strictly followed. The kitchen manager has knowledge and skill to cater small socials to large events. Catering includes ordering, organizing, cooking, and serving. The kitchen manager often works early, late, or night shifts and may need to work extended hours. The kitchen manager reports to the club manager.
Duties
The kitchen manager will see that the kitchen is clean, organized, stocked, and that equipment is properly maintained and in good working condition. Will inform the Club Manager if any supply shortages or inoperative equipment
Equipment Maintenance: Schedule routine maintenance and repairs for kitchen equipment such as ovens, refrigerators, grills, and fryers
Quality & Safety Assurance: Enforce strict hygiene, sanitation and food handling practices (like ServSafe standards) to guarantee all dishes leaving the kitchen meet band standards and regulatory requirements
In conjunction with the club manager, ensure those employees who are required to be are ServSafe certified and other required certification
Supervising and communicating with the kitchen staff and waitresses effectively in order to ensure great customer service
Staff Management: Hire, train, schedule and evaluate all kitchen staff, including cooks, prep cooks, waitresses, and dishwashers
Inventory & Ordering: monitor ingredient and supply levels, conduct weekly or monthly assessments, and place timely orders to prevent shortage or overstock. Meet weekly with food suppliers
Prepare the menu selection for the week as well as for special events. Responsible for prepping soups and meals for the days
Responsible for advertising the monthly menu and all events
Cost control: ensure recipes are followed to maintain portion control, track food and labor costs, and generate financial reports to maximize profitability
Workflow Optimization: Organize kitchen layouts and prep schedules to improve speed and efficiency during peak service hours
Meet with potential clients concerning room rentals and be familiar with the rental contracts, regulations, fees and invoices
Handle customer complaints quickly and efficiently
Additional duties as required
No one may remove any items from the kitchen without the permission of the Kitchen Manager and the
Club Manager.
Work Location: In person