Senior Kitchen Manager

1 week ago

Atlanta, Georgia, United States Heirloom Recruiting - Atlanta Full time

Heirloom Recruiting - Atlanta is seeking a Senior Kitchen Manager for a prestigious establishment.

KEY RESPONSIBILITIES:

  • Strategically plans and organizes staffing, equipment, and supply needs for the culinary department while ensuring accountability for costs and employee performance.
  • Oversees the recruitment, training, and skill development of kitchen personnel.
  • Responsible for the preparation and presentation of menu items, ensuring proper garnishing and portion control.
  • Leads menu innovation to provide a varied and high-quality selection that meets member preferences.
  • Creates a seasonal menu program that showcases diversity and aligns with the culinary vision.
  • Trains kitchen staff on the intricacies of menu item preparation.
  • Guides dishwashing staff on the effective use of dishwashing equipment to uphold sanitation standards.
  • Ensures rigorous cleanliness and sanitation standards are upheld throughout the kitchen and waste disposal areas.
  • Implements preventative maintenance protocols for kitchen equipment.
  • Fosters a positive relationship with club members through direct engagement during events and daily operations.
  • Collaborates with the Executive Chef and front-of-house management to enhance club and private event services, including menu development.
  • Maintains compliance with health department sanitation standards.
  • Records daily breakage, spoilage, and refrigeration temperature logs.
  • Handles all HR responsibilities, including performance reviews, employee recognition, and counseling.

FINANCIAL MANAGEMENT:

  • Assists the Executive Chef in formulating the annual food and beverage budget.
  • Ensures internal controls are maintained within the culinary department.
  • Adheres to company payroll policies and procedures.
  • Manages food and labor costs effectively.
  • Maintains a systematic approach to purchasing and requisitioning.
  • Implements and monitors par-stock levels for food inventory.
  • Oversees the ordering and receiving process to guarantee quality and cost-effectiveness.
  • Accountable for achieving sales, expense, and profit targets as outlined in the operational budget.
  • Operates in accordance with all guidelines and standards set by the organization.
  • Participates in all training seminars and management meetings as required.

SAFETY COMMITMENTS:

  • Promotes and models safety protocols in line with company, OSHA, EPA, DNR, and other legal requirements.
  • Conducts safety training and orientation for all staff, investigating incidents and implementing preventive measures.
  • Takes personal accountability for safety practices daily.

QUALIFICATIONS AND EXPERIENCE:

  • Formal training as a chef in a full-service restaurant or club setting.
  • Culinary school graduate or proven success in a progressive role as a Sous Chef or Chef de Cuisine.
  • Comprehensive knowledge of food preparation for dietary restrictions and allergies.
  • Ability to lead, mentor, and inspire kitchen staff.
  • Exceptional organizational and communication skills are essential.
  • Valid Serve Safe certification is required during employment.
  • CPR/First Aid certification is preferred.
  • Familiarity with hospitality software is advantageous.


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