Sous Chef/Kitchen Manager
5 months ago
Position Overview:We are seeking a skilled and experienced Kitchen Manager to oversee the culinary operations of our hotel lodge located in the picturesque Western North Carolina mountains. The Kitchen Manager will be responsible for managing all aspects of the kitchen, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, safety, and sanitation.
Key Responsibilities:
- Menu Planning and Development: Create innovative and appealing menus that reflect local flavors, seasonal ingredients, and dietary preferences of guests. Collaborate with the executive chef and culinary team to develop new dishes and specials.
- Food Preparation and Presentation: Oversee the preparation and presentation of all food items to ensure consistency, quality, and adherence to established recipes and standards. Monitor portion control and presentation to enhance the overall dining experience.
- Kitchen Operations Management: Manage day-to-day kitchen operations, including scheduling, inventory management, ordering supplies, and maintaining equipment. Ensure compliance with health and safety regulations and sanitation standards.
- Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and development opportunities to foster a positive work environment and enhance team performance.
- Cost Control and Budget Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and efficient kitchen practices without compromising on food quality or guest satisfaction.
- Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source high-quality ingredients and products. Negotiate pricing, terms, and contracts to optimize procurement processes and support the lodge's sustainability initiatives.
- Guest Satisfaction: Collaborate with front-of-house staff to ensure seamless service and exceed guest expectations. Address any guest concerns or feedback related to the kitchen promptly and professionally.
Qualifications:
- Proven experience as a Kitchen Manager or similar role in a high-volume hospitality environment, preferably in a hotel or resort setting.
- Strong culinary skills and a passion for creating exceptional dishes using fresh, local ingredients.
- Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse team.
- Proficiency in kitchen management software, inventory systems, and Microsoft Office suite.
- Knowledge of food safety regulations, sanitation standards, and best practices in kitchen operations.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required.
Preferred Qualifications:
- A culinary degree or certification from an accredited institution is preferred but not required.
- Experience in menu development, cost analysis, and budgeting.
- Familiarity with the unique culinary traditions and ingredients of the Western North Carolina mountains.
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