Kitchen Manager

Webbs Reserve is seeking a highly organized, experienced, and motivated Kitchen Manager to oversee the daily operations of our kitchen. The ideal candidate will be responsible for managing kitchen staff, ensuring food safety and quality standards, maintaining inventory, and optimizing kitchen efficiency and performance. This is a hands-on role requiring both culinary skills and strong leadership

General Purpose:

Assists in the execution of the property’s culinary strategy. Responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, monitor inventory, rotation and cleanliness processes, and ensure everyone is trained in proper food preparation and kitchen safety techniques.

Essential Duties:

• Prepare food orders in a timely manner to ensure proper stocking meets demand.
• Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness.
• Assists in the development of menu items and recipes.
• Develop food prep lists.
• Maintains and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies.
• Monitors and receive all ordered food products and supplies and ensure proper storage.
• Schedule interviews; train, plan, assign, and direct tasks.
• Hire, evaluate performance, reward, and discipline associates.
• Addresses complaints and resolves problems.
• Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Pantry Cook.
• Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.
  
  

Minimum Requirements:

• Related experience and/or training; or equivalent combination of education and experience.
  
  

Physical Demands:

• Frequently stands, walks, uses hands to feel or handle, reaches with hands and arms.
• Regularly talks or hear.
• Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells.
• Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds.
  
  

Environment/Noise:

• Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals.
• Occasionally works in extreme cold (non-weather).
• Noise level is moderate.
  
  

Certificates/Licenses:

• Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role.
• A combination of practical experience and education will be considered as an alternative.
• Must be SERV Safe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Applicable Sanitation Training.
  
  

Job Knowledge, Skill, and Ability Preferences:

• Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Excellent Leadership ability, including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution at both a functional level.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.
• Fluent in English speaking, writing and understanding.
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
  
  

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.