Kitchen Manager

Legends Global; Hampton (VA); On-site; USD 28,000 - 30,000; Full time

Job summary

Legends Global in Hampton, VA is seeking a Kitchen Manager to serve as second-in-command over culinary and stewarding operations. You will oversee purchasing, receiving, and production in the Executive Chef's absence, while training staff and maintaining health standards.

Requires at least four years in banquet food production, strong budget discipline, and excellent communication skills. This on-site role emphasizes quality presentations, inventory control, and collaboration within the Food &

Qualifications

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff.
• Results oriented with ability to meet budget goals.
• Excellent organizational, planning, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Computer skills to include Excel.
• Must adhere to local Health Department codes.
• Creative with food presentations and quality products.

Responsibilities

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce product according to Banquet Event Orders for each event.
• Active involvement in local hospitality community and professional associations.
• Attend in-house event-related meetings and relay changes with other departments.
• Other duties as assigned.
• Maintain kitchen equipment cleanliness and annual maintenance.
• Train staff to Serve-Safe and health regulations.
• Maintain Health Department score of 90 or higher.
• Inventory controls.
• Responsible for Kitchen in absence of Executive Chef.
• Assist with monthly inventory.
• Train all cooks.

Skills

Communication

Customer service

Budget awareness

Organization

Multitasking

Excel

Education

Four years culinary experience in banquet facility

Tools

Serve-Safe

Job description

POSITION SUMMARY

This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel.

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Other duties as assigned.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.

POSITION: Kitchen Manager

DEPARTMENT: Food and Beverage

REPORTS TO: Director of Food & Beverage

FLSA: Fulltime, Hourly

$20 - $22 per hour

Summary

This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel.

Essential Duties And Responsibilities

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Other duties as assigned.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.

Supervisory Responsibilities

• Supervises all kitchen and stewarding staff.

Education and/or Experience

• At least four years of culinary experience in a banquet facility-producing meals for large events.

Skills And Abilities

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Computer skills to include Excel programs.
• Must adhere to local Health Department codes.
• Ability to be creative with food presentations and maintain a quality product.

Certificates, Licenses, Registrations

• Serve-Safe certified.

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.