Kitchen Manager OEM/HM

Overview:

The Kitchen Manager will ensure that the kitchen functions are in proper order. The Kitchen Manager oversee all aspects of the following: food preparation, kitchen safety, food safety, kitchen inventory, food budget, employing & terminating staff, assessing staff performance, ensuring hygiene etc.

Key Duties & Responsibilities:

• Train and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes. Ensure that the cook and culinary staff create quality food products.
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes and process requisitions for supplies.
• Selection, training and supervision of kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations while adhering to control procedures for cost and quality.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Take dining reservations.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Investigate and resolve complaints regarding food quality, service, or accommodations.

Education and Experience:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

Brand: The Central Station Memphis

Address: 545 South Main St Memphis, TN

Property Description: The Central Station Memphis

Property Number: 191