Kitchen Manager

Brundage; Idaho; On-site; USD 52,000 - 76,000; Full time

Job summary

Brundage in McCall, Idaho, is seeking a Kitchen Manager to lead a high-volume kitchen and assist the F&B Director in running the culinary section efficiently. You will hire, train, and manage staff, develop menus, and ensure top-notch food quality and service.

You should have 3+ years in busy kitchens, Serve Safe certification, and strong leadership, communication, and organizational skills to inspire the culinary team and deliver an exceptional guest experience.

Qualifications

• 3+ years experience in high-volume kitchens.
• Serve Safe (or equivalent Idaho recognized) certification.
• Proficient with Microsoft Word and Excel.
• Flexible schedule including weekends/holidays.

Responsibilities

• Hire, train, and manage staff with emphasis on sanitation.
• Assist in menu development and costing for multiple outlets.
• Coordinate kitchen receiving and storage following FIFO.
• Document information in kitchen logs daily.
• Ensure food prep meets regulatory guidelines.
• Train standardized food presentation guidelines for each dish.
• Monitor weekly inventory and reduce spoilage.
• Track weekly financials related to kitchen operations.
• Maintain clean, organized, and sanitized workstations and equipment.
• Open/close kitchen and perform side duties as directed.

Skills

Kitchen management

Team leadership

Staff training

Menu costing

Food safety

Inventory control

Communication

Cooking skills

Education

Serve Safe certification

Tools

Microsoft Word

Microsoft Excel

Job description

Kitchen Manager# Kitchen ManagerMcCall, ID 83638## OverviewPosition TypeYear-roundCategoryFood and Beverage## Description**Job Summary:***The kitchen manager position is for an individual who thrives in a busy atmosphere, can handle the pressure of a high-volume kitchen, and has stamina, creativity, and attention-to-detail. Kitchen manager is first-in-command in all outlet kitchens during operations and assists the F&B Director in the efficient and profitable running of the culinary section of the F&B Departments. The goal of all employees is to deliver excellent customer service, creating a unique experience for the customer which makes them want to return; to achieve this you will need to help lead the culinary team to consistently deliver an excellent product.***Essential Duties and Responsibilities:*** Hire, train, and mange staff; to include proper kitchen sanitization methods* Assist in the development and costing of menus for multiple outlets* Coordinates and manages kitchen team in receiving deliveries and food storage. (e.g., maintaining tidiness, following the first in – first out principle, proper food hierarchy)* Document appropriate information in kitchen and management logbooks daily* Ensure that all food preparation is in accordance with regulatory guidelines* Train and manage standardized food presentation guidelines for each dish* Monitor inventory levels of commonly used items and look for ways to reduce spoilage of infrequently used items* Track all financials spent on a weekly basis* Preparing meals and food to meet the specifications of guests in a timely manner* Training in the correct use of kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.* Managing weekly inventory and ensuring supplies are fresh and of high quality* Managing proper temperatures while cooking, holding, serving, and storing of food* Keeping workstations and kitchen equipment clean, organized, and sanitized* Manage kitchen opening, closing and other side duties as directed by the F&B Director## Qualifications**Job Qualifications:*** At least 3 years’ experience working in kitchens within a high-volume operation* Valid certification in Serve Safe or the equivalent recognized by the state of Idaho* Proficient use of Microsoft Word and Excel* Should be able to work a flexible schedule to include weekends or holidays at different times of the year**Other Requirements:*** Excellent cooking skills paired with a good understanding of produce and ingredients* Proven organizational skills with a proficiency in organizing and managing different tasks to required deadlines* Experience working as a kitchen manager within a high-volume operation* Excellent team player and a desire to develop leadership skills, working with the Director to inspire and motivate the culinary team* Professional verbal and written communication and excellent interpersonal skills; remaining and maintaining calm during service* Expertise and patience to deal with any issues that arise in an analytical and creative approach that corrects the existing problem and avoids future conflict* Hands-on approach to all operational aspects* Able to regularly lift at least 50lbs**Other Requirements:*** Have a genuine desire to provide the best customer experience, exceeding customer expectations and constantly reviewing and evolving their own performance and that of their teams.* Maintain the highest personal standards of integrity, conduct and performance; they are adaptable, energetic, dependable, and have a strong work ethic.* Have good working relationships with everyone they meet at work, behaving in a friendly, courteous, and professional way.* Bring a positive attitude to work, ensuring co-operation between employees in all departments to make Brundage the best it can be.