KITCHEN MANAGER

The Kitchen Manager is responsible for aiding in the organization, coordination, training, and supervision of the preparation of hot and cold food production. They also will help oversee the maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Kitchen Manager is responsible for coordinating and evaluating the work of the line-level kitchen staff as well as any other day to day kitchen functions.  

Experience/Skills:

• Knowledge of food quality, nutrition, and sustainable practices

• Excellent verbal communication and customer service skills

• Strong vocal leadership and team building skills

• Punctual, organized, and trustworthy

• Able to work under pressure while maintaining high standards

• Ability to handle purchasing, inventory controls, and line training

• Experience managing employee schedules

• Google Suite proficiency and analysis of POS reports

• Hands-on experience with hiring, training, and developing hourly employees

• This position requires an individual who works under a range of circumstances, including shift work, weekend work, working with challenging patrons and working in the fast-paced environment of a water park and kitchen.

• Maintains a welcoming, inclusive, educational, exciting, and inviting culinary experience

Required Qualifications:

• Must be 21 years or older

• Strong verbal and written communication skills

• Pays attention to details

• Team player with strong leadership skills

• Able to work 40 hours per week, year-round

• Previous kitchen management experience and dedication to customer service

• Ability to maintain high levels of food quality, consistency, and hygiene

• Outstanding leadership, communication, and organizational skills

• Excellent work ethic and drive to succeed

• Able to work flexible hours including working nights, weekends, and holidays to manage and train effectively

• Must be able to work in a standing position for long periods of time and be able to lift to 50 pounds

• Ability to anticipate and proactively address problems in a fast-paced environment

• Has a positive attitude

• Ability to work with a diverse group of people

• Follows company rules and regulations

Duties and Responsibilities:

• Works closely with the Head Chef

• Fills in where needed to ensure guest service standards and efficient operations

• Understands food safety and sanitation practices

• Prepares food orders in a timely and organized manner

• Leads the team in preparation of all food items required for service on the line

• Preparation of all menus and meals (i.e., brunch, lunch, and dinner – including appetizers, desserts, and hot and cold snacks)

• Ensures guest’s special dietary needs are met

• Supervises and assists in kitchen clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations

• Available for functions and events as they arise to ensure that the food is prepared and served as required

• Motivates and inspires staff by outlining achievable goals and objectives, providing supervision, accountability, and recognition, leading by example

• Maintains operational standards, guidelines, and objectives, and maintains other administrative processes such as budget and staffing to ensure proper planning and efficiency

• Reports any violations to Head Chef and Operations Manager

• Assists with recruiting, hiring, orienting, training, scheduling kitchen staff

• Ability to open and close the kitchen many days of the week

• Implements and maintains an inventory for all items that need to be re-ordered

• Re-orders kitchen needs/products when necessary

• Participates and helps organize on-site special events, including private events, concerts/music, and other promotional events to include calendar, promotion, setup, staffing, and execution

• Maintains a safe and secure facility environment

• Complies with all federal, state, county, and municipal regulations

• Fills in where needed to ensure guest service standards are met

• Assists with training, supervising and developing the culinary staff members (supported by the Operations Manager if/when necessary)

• Assist with all kitchen functions including preparation and maintenance of quality standards sanitation and cleanliness

• Directs kitchen employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness

• Ensures that all customers have the best possible experience in the restaurant

• Assists other managers with co-worker team development

• Reports to the General Manager and is responsible for being the active kitchen supervisor in the Chef’s absence 

• Ability to plan and lead special restaurant events, including on large festival weekends and holiday

• Makes sure correct food handling practices are being used by all staff

• Handles and resolves any food-related issues, or complaints from guests or staff

• Able to run all kitchen stations in the absence of or tardiness of cooks, dishwashers, or other kitchen staff members

• Makes sure all closing duties are carried out correctly by kitchen staff and assist in the closing process of the kitchen

• Checks the work of closing staff to ensure the line is properly stocked and ready for service the following day, that the dishwashing area is clean, and the dish machine is properly cleaned, drained, and shut down

• Checks stock of prepared items at the end of the day and with the help of the closing cooks creates a comprehensive prep list for service the following morning

• Ensures proper rotation and storage of all products

• Helps forecast and order food and supplies

• Assists Chef in the research, development and testing of new recipes and menus.

• Attends management meetings