Back of House/Kitchen Operations Manager

6 days ago


Murrieta, California, United States Remington Full time
Job Description

Job Summary:

Remington is seeking a highly skilled and experienced Back of House/Kitchen Supervisor to join our team. As a key member of our culinary team, you will be responsible for overseeing the planning, preparation, and production of food items for our restaurants and kitchens.

Key Responsibilities:

  • Food Preparation and Production: Assist with the planning, ordering, and production of food items for each respective food and beverage outlet or kitchen.
  • Inventory Management: Rotate all food product in walk-in, reach-ins, and dry storage to ensure the FIFO principles and to maximize product usage and minimize waste.
  • Cleanliness and Sanitation: Establish and maintain cleanliness in all culinary areas and refrigeration.
  • Staff Supervision: Supervise and train kitchen staff to ensure luxury resort customer service standards are met.
  • Quality Control: Maintain high quality standards for production and service.
  • Communication: Communicate effectively with chefs, stewards, and other kitchen staff to ensure smooth operation of the kitchen.
  • Inventory and Supply Management: Inventory and supply storage areas as needed, to accommodate business needs.
  • Ordering and Procurement: Place weekly orders through chefs or purchasing that reflect menu and current business levels.
  • Special Meals and Requests: Prepare special meals, as requested, by guests with dietary restrictions.
  • Health and Safety: Maintain a safe and healthy work environment, adhering to OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances.

Requirements:

  • Education: Culinary graduate with knowledge of all facets of kitchen operations and production.
  • Experience: Minimum three years prior hotel/kitchen experience, including a minimum of one year of supervisory experience.
  • Language: English fluency required. Spanish fluency helpful.
  • Skills and Aptitudes: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.

Working Conditions:

Works both indoors and out, depending upon service needs. Business levels may require fast work pace. Indoors: clean, well-lighted area. Frequently works behind hot ranges. Makes frequent short trips to refrigerator, freezer, and storeroom. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Outdoors: exposed to outdoor temperature variation. Bi-level structure.

Physical Demands:

Stands and walks short distances throughout shift. Pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances. Must be able to work under pressure. Frequent use of stairs, daily. Flexibility and good reflexes required to operate electric cart.



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