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Kitchen Manager

3 months ago

West Hollywood, United States Petit Ermitage Full time
Job DescriptionJob Description

Responsibilities

  • Managing inventory so that all necessary ingredients are stocked for service
  • Streamlining the kitchen processes to maintain prompt service times
  • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
  • Performing quality control on food leaving the kitchen.
  • Training and supervising kitchen staff.
  • Ordering inventory to keep up with demand.
  • Supervising food prep and cooking
  • Store food products in compliance with safety practices
  • Monthly Inventory Reports

Skills and Qualifications

  • A strong base of culinary knowledge
  • Leadership skills
  • Interpersonal skills
  • Conflict resolution
  • Attention to detail
  • Financial understanding
  • Physical stamina to withstand a full shift potentially on their feet
  • 3+ years Kitchen experience
  • 1+ year Management

Education and/or Experience--

  • Prior experience required. Depending on the role degree may be required. Food & Beverage Experience preferred.

Language Skills—

  • Ability communicates effectively and professionally with other departments, guests, and others in English.
  • Knowledge of other languages is a plus.
  • Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Ability—

  • Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
  • Moving about the kitchen.
  • Handling food, objects, products, and utensils.
  • Required to use hands to finger, handle, or feel objects.
  • Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
  • Must be able to stand for 8+ hours per day.

Other—

  • Must be able to work nights, weekends/holidays.
  • Must have a strong attention to detail.
  • Must be able to communication effectively.
  • Must have CA Food handling certificate.
  • Previous leadership experience in the culinary field required.
  • Diploma Certification in a Culinary disciplines an asset.
  • Computer literate in Microsoft Window applications an asset.
  • Strong interpersonal and problem-solving abilities.
  • Communication skills are utilized a significant amount of time when interacting with other; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel.
  • Monitor and control staffing levels to minimize cost and increase productivity Problem solving, reasoning, motivating, organizational and training abilities are used often.
  • Highly responsible & reliable.
  • Ability to work cohesively with fellow colleagues as part of a team.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).