Position Summary:
The Kitchen Manager serves to oversee every function of the kitchen to include purchasing, production, presentation and quality of food; hiring, training and development of employees; producing the highest quality food standards using excellent culinary skills.
Core Responsibilities:
• Efficiently supervise, guide and train kitchen associates to provide quality food
production for both restaurants and banquets, focusing especially on timing, portions,
food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and
production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in
food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost,
kitchen labor and related expenses.
• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Create menus and design menu items.
• Coach and counsel associates, including managers. Develop Sous Chefs to further
leadership roles.
• Other duties as assigned to ensure effective operation of the overall hotel.