Kitchen Manager
7 days ago
Job Overview
As a seasoned culinary professional, you will oversee the daily operations of the kitchen, ensuring a safe, sanitary, and profitable work environment. This role requires strong leadership skills, attention to detail, and the ability to manage food and labor costs.
Key Responsibilities
- Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service, ensuring a quality, consistent product that meets franchise standards.
- Oversee human resources in the production and preparation areas of the kitchen, attracting, retaining, and motivating employees while providing a safe work environment.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
- Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Requirements
- High school education or equivalent.
- One to two years of experience in a related position, preferably in the food industry.
- Advanced knowledge of food principles and practices, including management of people and complex problems.
Physical Demands
- Lifting, pushing, pulling, and carrying heavy objects, including food and equipment.
- Bending and mobility to travel throughout the kitchen.
- Continuous standing during preparation, service hours, or expediting.
- Ability to hear equipment timers and communicate with staff.
- Ability to see that product is prepared appropriately.
Benefits
- Medical, dental, and vision insurance.
- 401(k) with employer matching.
- Free on-site parking.
- Complimentary employee meals.
- Hotel discounts.
- Referral bonus program.
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