Kitchen Manager- Lemon Bar

Position Summary

The Kitchen Manager serves to oversee every function of the kitchen to include purchasing, production, presentation and quality of food; hiring, training and development of employees; producing the highest quality food standards using excellent culinary skills.

Core Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food
  
  

production for both restaurants and banquets, focusing especially on timing, portions,

food quality and sanitation/cleanliness.

• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and
  
  

production to ensure effective, controlled and coordinated efforts are achieved.

• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in
  
  

food and beverage areas.

• Responsible for the review and accomplishment of cost goals in the area of food cost,
  
  

kitchen labor and related expenses.

• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Create menus and design menu items.
• Coach and counsel associates, including managers. Develop Sous Chefs to further
  
  

leadership roles.

• Other duties as assigned to ensure effective operation of the overall hotel.