Kitchen Manager

Goldbelt Tram; Juneau (AK); On-site; Full time

Job summary

A leading company in Juneau, Alaska is seeking a Kitchen Manager to oversee food preparation and presentation at their restaurant. The role involves menu planning, food costing, and ensuring guest satisfaction in a high-volume environment. Applicants should have relevant experience and be willing to relocate if necessary.

Benefits

Seasonal Employee Layoff Bonus Plan

Discretionary performance bonuses

Qualifications

• Two years of chef or lead cook experience in a high-volume environment.

Responsibilities

• Responsible for preparation and presentation of all food.
• Researches and plans menus, conducts inventories, and manages budget.
• Ensures compliance with sanitary standards and promotes proper hygiene.

Skills

Communication

Customer Service

Knowledge of Sanitary Regulations

Education

High school diploma or equivalent

Certified Food Protection Manager (CFPM)

Job description

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Overview

Goldbelt, Incorporated is an urban, Alaska Native, for-profit corporation with offices in Juneau, Alaska and Herndon, Virginia. Its primary purpose is to manage assets and conduct business for the benefit of its 3,900 Alaska Native shareholders.

Summary

Goldbelt Tram is seeking a Kitchen Manager responsible for the proper preparation and presentation of all food products at the Tramway restaurant, contributing to guest satisfaction, a premier customer service atmosphere, and smooth operations. Also responsible for food costing, menu planning, and all food-related duties.

We're excited to share that the job is based in beautiful Juneau, Alaska! We kindly ask that all applicants either live in Juneau or be open to relocating at their own expense.

Pay and Benefits

Seasonal Employees are eligible for the Seasonal Employee Layoff Bonus Plan, designed to motivate and compensate eligible seasonal employees during their assignment. Goldbelt, Inc. may also grant discretionary performance bonuses outside this program at its discretion.

Starting Rate: $25.00 - DOE

Responsibilities

Job Duties

• Responsible for proper preparation and presentation of all food.
• Cooks the most demanding menu items and performs the work of subordinates when necessary.
• Researches, designs, and plans menus in collaboration with the Food & Beverage Manager and the General Manager, including food costing.
• Conducts weekly and monthly inventories, determines produce needs, negotiates prices, and manages budget.
• Assigns work to shift staff, monitors food preparation and quality, assists in scheduling, provides training, and evaluates staff.
• Ensures compliance with sanitary standards, manages kitchen maintenance needs, and promotes proper hygiene.
• Works long hours, including late shifts and possibly six-day workweeks. Participates in management meetings and supports team development.
• Performs other duties as required.

Qualifications

Necessary Skills and Knowledge

• Thorough knowledge of restaurant cooking practices, food presentation, storage, seafood handling, equipment, and sanitary regulations.
• Excellent communication and customer service skills.
• Ability to follow instructions and operate computer software.
• Knowledge of state sanitary regulations and food safety procedures.
• Cooperative working relationships and ability to work with the public.
• Willingness to learn and share local history, culture, and geography with visitors.

Minimum Qualifications

• High school diploma or equivalent.
• Two years of chef or lead cook experience in a high-volume environment.
• Certified Food Protection Manager (CFPM) certification.

Preferred Qualifications

• Culinary training from an accredited institute.
• Current CPR, first aid, and fire prevention training; drug testing may be required.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality