Kitchen Manager

Job Description

Job Description

Do you crave the freedom to use your hospitality superpowers to make a lasting impact? We are a values-driven company that is fueled by courage, trust, generosity, community and adventure.

Summary of Position :

Responsible and accountable for leading the culinary team to execute the Homa and Catering menus, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the Operations Manager and General Manager to ensure the entire F&B department is working as a cohesive team.

Responsibilities :

• Ensures that the menus, as set forth by the Corporate Director of F&B, are being executed as documented and to the highest quality standards.
• Develops special offerings and features as needed
• Works closely with Director of Sales to develop custom menus for catering clients
• Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
• Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Fills coverage gaps by spending dedicated time and effort on the cooking line, ensuring operations continue to meet expectations.
• Responsible for recruiting, interviewing and hiring of the culinary team.
• Ensures all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
• Responsible for managing labor costs according to the labor schedules provided by the General Manager.
• Responsible for placing and receiving food orders.
• Responsible for monitoring the daily COGS sheets and labor costs to company standards.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs / checklists.
• Ensures compliance with operational and Corporate standards, company policies, federal / state / local laws and ordinances.
• Maintains professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understands company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Other duties per Duties Checklist and as requested

Position Requirements :

Knowledge and Experience :

Education :

Associate’s degree or higher from accredited college or university in Hospitality, Culinary or related field, or equivalent work experience

Experience :

Expectations :

Salary Range : $65,000 - $70,000 per year