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Overview
The Kitchen Manager provides support and assistance to all levels of the kitchen operation and is responsible for all food product and supply purchasing and receiving and all things related to the physical plant and equipment in the kitchen. The Kitchen Manager will possess excellent technical skills and experience with menu development and will actively supervise, coach, counsel, direct, train and mentor employees in meeting quality standards of the restaurant and will promote a positive, enthusiastic and cooperative work environment.
This role will pay a salary of $20.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
- Responsible for the overall effective management of the kitchen facilities operations.
- Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately.
- Provides on-going direction, supervision and mentoring to exempt and non-exempt kitchen staff. Monitor product quality and ensure high level of guest service.
- Responsible for troubleshooting technical problems with Point of Sale Systems from both a hardware and software perspective.
- Assists in vault opening, closing and balancing, as necessary.
- Generates employee schedules and verifies employee time for both kitchen operations, as required.
- Oversees the on-going training, development, mentoring and supervision of exempt and non-exempt employees, as directed by the Executive Sous Chef and/or General Managers;
- Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
- Plans the restaurant shift management and or catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
- Coordinates all food product and supply purchasing and receiving and all things related to the physical plan and equipment in the kitchen.
- Ensures product quality of all bulk recipe preparations and timely preparation and presentation of all menu items off the cooking line, i.e. expediting, all in adherence to company quality and portion standards and recipe.
- Maintains a budget to spend on food and kitchen items.
Qualifications
- Associate’s degree (A.A.) in restaurant/hospitality management or equivalent from two-year college or culinary school prefered
- Two (2) years of kitchen management experience in a high volume and fast paced restaurant environment helpfult.
- Nationally recognized, advanced food service sanitation training course certification.
- Successful candidate must be able to pass a criminal background check and pre-employment drug test including obtaining a Tribal Gaming License.
- Valid Food Handler’s certificate if required by state and/or county of venue.
- Valid Alcohol Service Permit if required by state and/or county of venue.
- Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
- Working knowledge of Point of Sale and timekeeping systems.
- Cash handling abilities; basic math skills including significant number manipulation.
- Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
- Good verbal and written communication skills.