Description

We are seeking an experienced kitchen professional to assist the Executive Chef, in the role of Kitchen Manager. Our ideal candidate would be a highly motivated, passionate, and creative individual who can assist with developing culinary excellence at Moselem. The Kitchen Manager is responsible to support the Executive Chef on all aspects of the kitchen such as menu development, food cost, inventory control, food quality, productivity and ensuring our excellent culinary team is motivated, consistent and efficient by mentoring, training, and coaching our culinary team.

Team Member Benefits:

• Medical, Dental and Vision

• Employer Paid Life Insurance

• Other Supplemental Benefits

• Employer Matched 401K

• Hotel Room Discounts across multiple brands

• Enhanced paid vacation, sick time and holiday pay

• Employee Golf Benefits 

Essential Job Functions:

• Lead, develop and support associates to ensure they are performing in accordance with established standards and TKo core values.

• Project a positive and motivated attitude among all associates.

• Drives menu design and kitchen creativity with Executive Chef.

• Grow and develop the product and profitability of the food service program.

• Provides leadership training and direct management of the kitchen staff for the culinary team’s succession planning.

• Communicate priorities with staff and assign production and preparation tasks to execute and prepare menu items following approved recipes

• Ensure guests are receiving the best possible product, meeting all time and quality standards. 

• Inspect the kitchen and maintain conditions, cleanliness, quality and service standards always. 

• Collaborate with operations and sales team to assist with menus, event orders, and special requests

• Review sales volume and food costs daily and sure that excess items and inventory is used efficiently

• Develop, maintain, inspect and ensure safe work habits for self and team, wear protective safety equipment and follow OSHA and other applicable standards

• Manage daily quality, consistency and culinary standards

• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.

• Date all food containers and rotate per standards, making sure that all perishables are kept at proper temperatures.

• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages 

• Lead and motivate team members to create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the club. 

• Train & supervise hourly cooks and stewards, including their use of dangerous equipment.

• Continuously coach and counsel Teammates.

• Interact with members and guests to gather feedback and address concerns. Ensure a positive dining experience by maintaining high standards of service. 

Qualifications

• Culinary Degree preferred, but not required.

• 3-5 Years of Food and Culinary management experience in a fine dining restaurant.

• Serve Safe Manager’s Certification preferred.

• Excellent Written and Oral Communication skills.

• Willing and able to work evenings, weekends, and holidays.

• Adept to working effectively in high energy and busy environments and works well under pressure.

• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.

Job descriptions and responsibilities are subject to change depending on business needs.