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Senior Kitchen Operations Manager

2 months ago

Marshall, United States Lodge at Marconi Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at The Lodge at Marconi. As a key member of our kitchen team, you will be responsible for assisting in the development and implementation of creative and innovative menus, as well as overseeing all food preparation and presentation.

Key Responsibilities
  • Menu Development: Assist in creating and implementing new menu ideas, working closely with the Executive Chef to ensure consistency and quality.
  • Food Preparation and Presentation: Oversee all food preparation, production, and presentation, ensuring that recipes are followed and preparation and presentation are adhered to consistently.
  • Culinary Leadership: Assist in standardizing production recipes, plan production schedules, and supervise production line to ensure consistent quality and efficiency.
  • Equipment Maintenance: Manage the maintenance of all kitchen equipment to ensure optimal performance and efficiency.
  • Team Collaboration: Assist staff with job functions as needed to ensure optimum service to all patrons, and assist the front-of-house team in resolving any patron feedback.
  • Industry Knowledge: Possess and maintain a thorough understanding of the industry and stay abreast of industry trends, communicating and incorporating information to ensure the kitchen remains current.
  • Wine and Food Pairing: Possess and maintain a thorough knowledge of wines offered in restaurants and wine/food pairings.
  • Compliance and Reporting: Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines, and ensure adherence to all health and safety regulations and procedures.
  • Inventory Management: Assist in creating requisitions and/or purchases of all food products, complete food production records and cost menus on a regular basis.
  • Reporting and Analysis: Prepare accurate and timely reports as required.
  • Staff Management: Assist the Executive Chef in hiring, training, supervising, motivating, and developing kitchen staff, managing schedules and workflow.
Requirements
  • Leadership and Communication: Possess strong leadership, communication, organization, and relationship skills.
  • Flexibility and Adaptability: Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
  • Attention to Detail: Acute attention to detail in a fast-paced environment.
  • Productivity and Efficiency: Capable of producing a consistent product in a timely manner.
  • Problem-Solving and Analytical Skills: Strong organizational, problem-solving, and analytical skills.
  • Prioritization and Workflow Management: Ability to manage priorities and workflow.
  • Effective Communication: Ability to effectively communicate with people at all levels and from various backgrounds.
  • Experience: Minimum of 5 years of kitchen experience with at least 1 year as a sous chef.