Kitchen Manager

Kitchen Manager Job Description 

 Assist EC with scheduling culinary and stewarding staff.

 Training new hires on the following items, but not limited to: proper procedures, techniques, preparations, proper

storage, health department requirements, menu item production, hotel policies and procedures.

 Day-to-day management of culinary and stewarding staff.

 Maintaining positive morale and culture.

 Reporting any and all employee / HR related issues to EC, including but not limited to: injuries and incidents, and

violations of company policies.

 Ensuring opening and closing procedures are being carried out on a daily basis.

 Ensuring the working environment is safe and reporting any unsafe conditions to EC, GM or Head of Engineering.

 Ensuring that employees are working their scheduled shifts, minimizing OT (unless approved by EC), and minimizing

break violations.

 Managing productivity by assigning tasks, and reasonable amounts of time are being spent on specific projects.

 Having an awareness of upcoming events, and planning greater than just day to day.

 Hands on with PPX guests, ensuring mistakes are not being made.

 Attending regularly scheduled BOH manager, hotel manager, pre-shift and BEO meetings.

-Product

 Checking in orders, ensuring quality and quantities are accurate and of appropriate standards.

 Proper product rotation and storage.

 Monitoring product levels and preparation shelf life to reduce waste and have great quality prepared items.

 Ensuring that all equipment is functioning properly, refrigeration temperatures are within health department

guidelines, and that equipment is clean.

 Daily line checks to make sure necessary items are in place and are within standards of quality.

 Assisting EC with product ordering, and managing appropriate inventory levels.

 Having a deep understanding of ingredients used, recipes, dishes, and the cuisine’s brand.

 Being able to accommodate special guest needs, dishes, dietary restrictions, etc…

 Contributing creatively through specials, quarterly menu changes, and product utilization.

 Ensuring that food safety and sanitation standards are being met.

 Assist EC with monthly physical inventories or as required.

-Profit

 Supporting financial goals: food cost, labor cost and controllable expenses.

 Having an awareness of pricing, invoice reviewing and assisting EC with invoice coding.

 An awareness of portion sizes, both weighed as well as observed dishes.