What are the responsibilities and job description for the Chef / Kitchen Manager position at Path Resorts?
Description
We are seeking a highly skilled and experienced Kitchen Manager to oversee our kitchen operations. The Kitchen Manager will be responsible for ensuring the smooth and efficient operation of the kitchen, managing a team of kitchen staff, and maintaining high standards of food quality and safety. Manage all aspects of the kitchen, including food preparation, cooking, and presentation.
Duties:
- Oversee inventory management, including ordering and receiving supplies.
- Train and supervise kitchen staff, ensuring they adhere to food safety and sanitation guidelines.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Assist in menu planning and development.
- Strong leadership skills with the ability to effectively manage a team.
- Strong organizational and time management skills.
- Fill in where needed to ensure guest service standards and efficient operations.
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost (32 % Target) and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
- Provide safety training in first aid, lifting and carrying objects and handling hazardous materials.
- Conduct monthly physical inventories accurately, and timely.
- Visit with guests in dining room to ensure satisfaction, and add to the entertainment factor.
- Attend, and participate in all department meetings.
- Other duties as assigned.
Benefits:
- Salary: $55,000-$65,000 based on experience.
- There is a sign-on bonus of $500 after 3 months of good-standing employment.
- Health, Life, and Dental/Vision Insurance
- 401k
- Vacation and Holiday pay
- Amenities Usage, including: Fitness Center, Pool, Golf Course and more.
IND21
Requirements
- A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- At least 1 years’ experience in a similar capacity.
- Current ServSafe Certification from the NRA, or equivalent in food handling and sanitation
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
Salary : $55,000 - $65,000
