Senior Kitchen Manager

7 days ago

Charlotte, North Carolina, United States McConnell Golf Full time
About the Role

**Job Summary:**

We are seeking a highly skilled and experienced Sous Chef to join our team at McConnell Golf. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in managing daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

Key Responsibilities

  • Menu Preparation: Prepare or directly supervise kitchen staff responsible for the daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by our standard recipes.
  • Inventory Management: Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
  • Cost Tracking: Conduct daily raw cost tracking counts to ensure that all items are accounted for.
  • Accounting and Administration: Code all invoices to the proper account and send signed copies to Accounting for payment.
  • Kitchen Leadership: Assume complete charge of the kitchen in the absence of the Executive Chef.
  • Staff Supervision: Assist Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
  • Quality Control: Consistently maintain standards of quality, cost, presentation, and flavor of foods.
  • Staffing and Scheduling: Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Maintenance and Repair: Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
  • Reporting and Scheduling: Prepare reports, arrange employee schedules, and cost menus and perform other administrative duties as assigned by the Executive Chef.
  • Station Work: Personally work in any station as assigned by the Executive Chef.
  • Energy Conservation: Help plan energy conservation procedures in the kitchen.
  • Benefits Administration: Assist Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
  • Consultation and Security: Consult with dining service personnel during daily line-ups and assist in maintaining security of kitchen, including equipment and food and supply inventories.
  • Food Procurement: Assist in food procurement, delivery, storage, and issuing of food items.
  • Food Expeditor: Expedite food orders during peak service hours.
  • Personnel Management: Supervise, train, and evaluate kitchen personnel.
  • Buffet Coordination: Coordinate buffet presentations.
  • Quality Inspection: Check mise en place before service time and inspect presentation of food items to ensure that quality standards are met.
  • Complaint Resolution: Report all member and guest complaints to the chef and assist in resolving complaints.
  • Time Record Monitoring: Monitor kitchen employees' time records to ensure compliance with posted schedules.
  • Goal Setting: Submit ideas for future goals, operational improvements, and personnel management to Executive Chef.
  • Sanitation and Safety: Understand and consistently follow proper sanitation practices, including those for personal hygiene.
  • Staff Meetings: Attend staff meetings.

Requirements

  • Job Knowledge: Must be familiar with and have worked with all standard kitchen equipment.
  • Safety Awareness: Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
  • Food Handling: Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
  • Supervision: Ability to effectively supervise all kitchen food production employees in the absence of the Executive Chef.
  • Emergency Response: Knowledge of and ability to perform required role during emergency situations.
  • Certifications: Food safety certification and certification from the American Culinary Federation or other hospitality association.

Work Environment

  • Physical Demands: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
  • Lifting and Pushing: Push, pull, or lift up to 50 pounds.
  • Continuous Repetitive Motions: Continuous repetitive motions.
  • Work Environment: Work in a hot, humid, and noisy environment.

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