Kitchen Manager

KITCHEN MANAGER

ACCOUNTABLE: GENERAL MANAGER

Basic Function:

BASIC FUNCTION

Plan, organize, direct and control the activities necessary for an effective kitchen department. Perform administrative functions including food cost, staffing and training of all employees. Oversee the production and service of all food and beverage outlets in the hotel. Set policies, procedures and standards for producing food and ensure adherence to all Company policies and procedures.

Job Duties – include but not limit to.

1. Interview, select, orient and train new kitchen employees.
2. Cook on line is required.
3. Create and implement policies, objectives, standards and procedures for an effective kitchen department.
4. Prepare training programs for each kitchen position to contain job description, quality performance standards and staffing guide.
5. Create and implement all menus for the hotel’s food service outlets.
6. Oversee the production and service of all food items to the hotel’s food service outlets.
7. Supervise and delegate daily work to the kitchen staff.
8. Coordinate the functions and duties of the department with the assistance of your kitchen staff.
9. Ensure that services for the hotel guests take precedence over other tasks at all times.
10. Monitor and control the kitchen’s food and labor costs.
11. Ensure all ordering of supplies and materials for the proper functioning of the kitchen are complete.
12. Confer with maintenance to ensure proper maintenance and repair of kitchen equipment.
13. Ensure cleaning and sanitation procedures are followed and standards met.
14. Be familiar with the use of all operational equipment for efficient results.
15. Prepare proposals and recommendations regarding modernization of equipment and supplies.
16. Maintain a good communication and favorable working relationship amongst all hotel employees, promoting high morale level, efficiency and productivity.
17. Develop and maintain good working habits and proper application of body mechanics at all times.
18. Sell all facilities and services of the hotel.
19. Pass on any ideas and /or suggestions that would increase the revenue and/or efficiency of the hotel.
20. Recognize individual employees for awards and merit.
21. Assume accountability and responsibility of all other duties as may be assigned.

RESPONSIBILITIES AND AUTHORITY

Financial Responsibility – Labor costing of the kitchen staff, food costing of food sales from kitchen, maintain continuous turnover of inventory.

SUPERVISION EXERCISED – Cooks, dishwashers and cleaners.

EQUIPMENT – All equipment related

CONTACTS – Guests, kitchen employees, other hotel employees, suppliers, purchasers, sales people, contractors, department heads.

TRAINING AND DEVELOPMENT – Continuous training and retaining of all personnel, development of procedures and techniques for production in the kitchen, development and implementation of all menu items for the Hotel’s food outlets.