Description

Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below. 

Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food. 

SUMMARY 

The Kitchen Manager is responsible for all food production including all items produced for 

restaurants, banqueting and/or other outlets. Menu development, food purchase 

specifications and standardized recipes. Development and monitoring of food and labor 

budgets for the department also fall within this individual’s purview, as does staff 

supervision. Furthermore, the Kitchen Manager is responsible for maintaining the highest 

professional food quality and hygiene standards throughout the operation. 

JOB RESPONSIBILITIES & DUTIES: 

• The Kitchen Manager schedules and coordinates the work of chefs, cooks and other 

kitchen employees to ensure that food preparation is economical, technically correct and 

within budgeted labor cost goals. 

• The Kitchen Manager ensures that high standards of hygiene, cleanliness and safety are 

always maintained throughout all kitchen areas. 

• The Kitchen Manager evaluates food products to ensure that company quality standards 

are consistently attained. 

• The Kitchen Manager plans menus for all food outlets in the business. 

• The Kitchen Manager prepares necessary data for applicable parts of the budget; the 

Kitchen Manager projects annual food, labor and other costs and monitors actual financial 

results and takes corrective action, as necessary, to ensure that financial targets are met. 

• The Kitchen Manager establishes, and maintains, controls to minimize food waste and 

theft. 

• The Kitchen Manager safeguards all food handlers work practices by implementing training 

programs to increase their knowledge about safety, hygiene and accident prevention 

techniques. 

• The Kitchen Manager approves the requisition and purchase of products and other 

necessary food supplies. 

• The Kitchen Manager develops standard recipes and techniques for food preparation and 

presentation which help to assure consistently high quality 

• The Kitchen Manager implements measures to minimize food costs, exercises portion 

control for all items served and works with the Food & Beverage manager in establishing 

menu selling prices. 

• The Kitchen Manager will attend food & beverage staff and management meetings. 

• The Kitchen Manager will consult with the Food & Beverage Manager about the food 

production aspects of special events and banquets. 

• The Kitchen Manager cooks, or directly supervises the cooking of, skill intensive items. 

• The Kitchen Manager ensures proper staffing, maximum productivity and exceptional 

quality standards: controls food and wage costs to achieve maximum profitability. 

• The Kitchen Manager interacts with the food and beverage department to ensure that food 

production consistently meets, or exceeds, the expectations of guests. 

• The Kitchen Manager develops policies and procedures to enhance and measure quality. 

• The Kitchen Manager, in conjunction with Food and Beverage team, assists in maintaining 

a high level of service principles in accordance with established standards. 

• The Kitchen Manager evaluates products to ensure that quality, price and related 

standards are consistently met. 

• The Kitchen Manager will establish and maintain a regular cleaning and maintenance 

schedule for all kitchen areas and all kitchen equipment. 

• The Kitchen Manager supports safe work habits and a safe working environment at all 

times. 

• The Kitchen Manager provides training and professional development opportunities to all 

kitchen staff. 

• The Kitchen Manager will ensure that representatives from the kitchen attend service 

meetings as required. 

• The Kitchen Manager will, as required, visit the dining areas to meet guests. 

• Perform other duties as directed. 

SUPERVISORY RESPONSIBILITIES 

• The Kitchen Manager interviews, selects, trains, supervises, counsels and disciplines all 

employees in the department. 

• The Kitchen Manager, develops, maintains and trains a professional work force. 

• The Kitchen Manager puts in place whatever measures are necessary to ensure a safe 

working environment and attitude on the part of all employees in areas of responsibility. 

• The Kitchen Manager ensures all services to customers are conducted in a highly 

professional manner. 

OTHER SKILLS AND ABILITIES 

• The Kitchen Manager demonstrates an ability to produce a high volume of work in a timely 

manner, which is accurate, complete, and of high quality. 

• The Kitchen Manager demonstrates an ability to interact positively with supervisor, 

management, coworkers, members, and the public to promote a team effort and maintain 

a positive and professional approach. 

• The Kitchen Manager demonstrates an ability to come to work regularly and on time, to 

follow directions, to take criticism, to get along with co-workers and supervisors, to treat 

co-workers, supervisors and guests with respect and courtesy, always refraining from 

abusive, insubordinate and/or violent behavior. 

LANGUAGE SKILLS 

Ability to read, analyze, and interpret general business professional publications, technical 

procedures, manuals or statutory regulations. Ability to write reports, business 

correspondence, and standard of performance manuals. Ability to effectively present 

information and respond to questions from groups of managers, suppliers, members, and 

employees. 

EDUCATION and/or EXPERIENCE 

Bachelor's degree in Culinary Arts 

Must have at least 15 years culinary experience 

Extensive food and wine knowledge and creativity 

Leadership/management level experience required 

Detailed knowledge of purchasing, ordering, receiving, food costing and inventory 

procedures 

COMPUTER SKILLS 

Working knowledge of various computer software programs including, but not limited to, 

Word-processing, spreadsheets, and email. 

CERTIFICATES, LICENSES, REGISTRATIONS 

Certificate of completion from trade school. Driver's License. 

PHYSICAL DEMANDS 

While performing the duties of Kitchen Manager, the employee is regularly required to talk or 

hear. The employee is occasionally required to stand; walk; sit; use hands to finger, 

handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee 

must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job 

include close vision and distance vision. 

WORK ENVIRONMENT 

While performing the core functions of Kitchen Manager, the employee is usually indoors, in 

a controlled environment, and experiences moderate noise levels in the working 

environment.