What are the responsibilities and job description for the Kitchen Manager position at Stockman's Saloon & Restaurant?
Kitchen Manager /Head Chef
JOB DESCRIPTION
We will hire a highly qualified Kitchen Manager/Head Chef who is creative and proficient in all aspects of food preparation, menu execution, food/labor costs, catering, special events and kitchen management. As the Kitchen Manager/Head Chef you will maintain control of the kitchen including training staff, overseeing kitchen staff, ensuring proper cook times, food presentation, and preparation. The Kitchen Manager/Head Chef’s duties include ensuring food quality, expediting orders for a steady flow and working with the Executive Chef to create diverse and exemplary dishes to add to the menu. The Head Chef will also work in partnership with the General Manager and Executive Chef and all other persons of leadership. We are a performance-based employer. Quick advancement possibilities are predicated on performance
Qualifications and Skills
- Proven working experience as a Kitchen Manager/Head Chef – references required
- Excellent record of kitchen management
- Advanced culinary skills including food preparation, flavor profiles and other cooking best practices
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- In touch with cooking trends and best practices
- An aptitude for identifying and creating solutions to address changing operational needs
- ServSafe Management Certificate
- Reliable personal vehicle is a requirement with no exception.
- Valid driver’s license is required
Responsibilities
- The Kitchen Manager/Head Chef completes a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are most excellent. Responsibilities include:
- Plan and direct; Expedite food preparation and culinary activities
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Absolutely will need to work the on line and prepare dishes when necessary
- Coordinate food and food preparation for catering and events
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Create and maintain kitchen staff schedules
- Work in partnership with other leads and managers to ensure a respectful workplace
- Maintain a positive and professional approach with coworkers and customers
- If you are not an all-aspect line cook who is business minded, interested in education and someone looking for a good lifestyle, please do not apply.
- References are required and all applicants will be thoroughly vetted before hiring.