Kitchen Manager

Kitchen Manager.DOC

POSITION SUMMARY

The Kitchen Manager is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Kitchen Manager also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. Responsible for production of all food needed for banquet functions / private parties / restaurant guest. Accountable for all food costs for restaurant or banquet functions. Assists Sous Chef and/or Executive Chef during the latter’s absence.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

 Prior experience as a Cook required. 

• This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment. 
• A culinary degree or ACF equivalent is preferred
• Serve safe certification is required 
• A sound understanding of sanitation practices
• Able to understand and communicate in English 
• Must be able to communicate effectively to team members and managers 
• Possess a team member spirit and work closely with others 
• Have a sense of urgency 
• Strive to exceed member expectations 
• Pays attention to details, anticipate needs, be consistent in delivering superior experiences and have caring and respect for all. 
• Able to do simple arithmetic
• Experience working in a country club environment is preferred/2 years prior restaurant experience required.
• Understanding of how kitchen equipment operates

ESSENTIAL RESPONSIBILITIES

• Manages food production for banquet functions including menu planning and personnel supervision.
• Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.
• Assists with production of daily specials for restaurants when requested.
• Assists in the hiring, orientation, training and on-going supervision of all employees involved with banquet food production.
• Establishes and maintains professional standards of conduct and appearance at all times.
• Assists / relieves the Sous Chef whenever reduced banquet volume allows.
• Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to assure that financial goals are attained.
• Performs other special, ad-hoc duties as requested by the Executive Chef.

PHYSICAL AND MENTAL DEMANDS

Must be able to lift at least 50 lbs and stand for long durations of time.

TYPICAL WORKING CONDITIONS

Kitchen environment, heat and cold exposure

SPECIAL EQUIPMENT

Standard kitchen equipment