KITCHEN MANAGER

Priority Dispatch Corp.; Westwood (KS); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in Westwood seeks a Kitchen Manager to oversee kitchen operations, ensuring quality and safety standards are met. The role involves managing staff, food purchasing, and maintaining cleanliness in a fast-paced environment. Ideal candidates will have supervisory experience in a professional kitchen and strong leadership skills. Join a dynamic team dedicated to providing an exceptional dining experience for members.

Qualifications

• Minimum 2 years in a professional kitchen in a supervisory position.
• Strong working knowledge of restaurant operations and food preparations.

Responsibilities

• Executes daily operations of the kitchen, including culinary staff.
• Orders food products and ensures compliance with safety standards.
• Assists in training the culinary team and manages kitchen space.

Skills

Leadership

Interpersonal skills

Problem-solving skills

Attention to detail

Communication skills

Education

Culinary degree

Tools

Microsoft Excel

POS systems

Job description

Job Details

Job Location: Woodside Racquet Club Management - Westwood, KS

Position Type: Full Time

Salary Range: Undisclosed

Description

Summary Description

Under the general direction of the Executive Chef, the Kitchen Manager is responsible for the overall operations for the back of the house and kitchen area of Woodside to create the best dining experience for members. This includes, but is not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.

Duties / Responsibilities

• Executes the daily, functional operations of the kitchen, including culinary staff, food runners and dish team
• Ensures all recipes, food preparations and plate presentations are cooked and served within Woodside’s specifications and commitment to quality
• Works the line or expo during service hours. Leads by example.
• Assists in the training of the culinary team including the safety of all kitchen equipment and utensils
• Manages the physical kitchen space, assuring it is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets sanitary standards
• Orders food products according to predetermined product specifications and receives in correct unit count and condition. All deliveries are received in accordance with Woodside’s receiving policies and procedures.
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
• Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Communicates any maintenance/equipment issues immediately to the Executive Chef
• Offers ideas/feedback for areas improvement to the Executive Chef
• Assists in any and all sales and event marketing of food + drink areas
• Facilitates and improves any safety, security and emergency plans pertinent to the department
• Prepares all required paperwork (including forms and reports) in an organized and timely manner
• Knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Assigns daily workstations and manages breaks as needed
• Ensures compliance with club’s employee handbook and with all applicable federal and state employment laws
• Participates and fulfills all requirements set forth in the Continuing Education Curriculum (Woodside University) Program
• Completes all other duties as directed/assigned

Qualifications

Job Standards

Any combination of education and experience providing the required skill and knowledge is qualifying.

Typical qualifications would be equivalent to:

Education/Experience: Skills:	Minimum 2 years in a professional kitchen in a supervisory position A culinary degree is strongly preferred, but not required if equivalent experience Basic math and computer skills (Microsoft, Excel, Word, Outlook, POS systems) Knowledge of kitchen equipment and knife skills Strong working knowledge of restaurant operations and food preparations Professional appearance and demeanor Demonstrates strong leadership skills and is a team player Ability to supervise, lead and mentor a team Interpersonal skills Strong communications skills Knowledge of ingredients and cooking techniques Ability to multitask and stay organized Judgment and problem-solving skills Attentive to detail Ability to maintain confidentiality
Knowledge:	Safety and regulatory requirements related to food and beverage operations, including recordkeeping of temperature logs, and related issues Understanding of proper use of major kitchen equipment, including stoves, refrigeration, slicers, CVAP, knives and warmers. Knowledge of high-quality service standards in the food and beverage industry Troubleshooting and ability to respond to emergency incidents Ensure a safe and secure products & facility
Licenses/Certifications:	Driver’s License - reliable transportation to and from work and on occasion miscellaneous work-related trips of short duration Applicable federal, state, and local laws, codes, and regulations
Special Requirements:	Regular and predictable attendance is required Extended hours (beyond 45) required during high season (May - September) - generally schedule which will vary as needed, particularly for special events, promotions, etc. Acute sense of taste and smell Alternatively seated for extended period and moving throughout the facility Ability to move 20 pounds on a regular basis, up to 50 pounds on occasion Ability to communicate verbally Ability to reach, bend, stoop
Working Conditions:	Long periods of time standing Flexible and changing working hours During High Season, working in extreme heat at times

Note: This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties as may be required. The employer has the right to revise this job description at any time. The job description is not to be construed as a contract for employment. Equal Opportunity Employer.