Kitchen Manager

Assists in the execution of the property’s culinary strategy. Responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, monitor inventory, rotation and cleanliness processes, and ensure that everyone is trained on proper food preparation and kitchen safety techniques. Oversees multiple outlets in season. Manages and oversees a team of Sous Chefs. Handles all administrative work including, but not limited to costing, inventory, ordering, payroll and scheduling. Reports to the Director of Food and Beverage.

Compensation: $85,000 / annually

Essential Duties:

• Prepares food orders in a timely manner to ensure proper stocking to meet demand.
• Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness.
• Assists in the development of menu items and recipes.
• Develops food prep lists.
• Maintains and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies.
• Monitors and receives all ordered food products and supplies, ensures proper storage.
• Assists the department manager in interviewing, training, planning, assigning, and directing work.
• Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems.

• Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, Steward, and Dishwasher.
• Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Requirements:

One year or more of related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, uses hands to finger feel or handle, reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds.    

Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate.

Certificates/Licenses:

• Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.    

Job Knowledge, Skill, and Ability Preferences:

• Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution at both a functional level.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.
• Fluent in English speaking, writing and understanding.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Salary : $85,000