JOB OVERVIEW: Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, and directly supervises Assistant Kitchen Manager and Chefs throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties:

Salary Range: $90,000.00-$110,000.00

POSITION DESCRIPTION:

• Ability to perform all responsibilities of each position in the kitchen.
• Assists General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales, and marketing.
• Develops menus for restaurant operations.
• Performs a daily walk through of inventory to determine daily production.
• Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products.
• Performs a daily line check to ensure consistent tastes, accurate temperatures, and quality of items.
• Ensures and enforces a high standard of service efficiency, sanitation, training, and safety practices.
• Interviews, hires, develops, trains, and manages all Sous Chefs, prep cooks, line cooks, and back of house trainers.
• Meets or exceeds budgeted financial goals.
• Maintain current recipe cards and cost sheets on all menu items.
• Meets daily with Sous Chefs to coordinate and ensure production standards.
• Conducts meetings with staff at regular intervals.
• Responsible for labor control and assigning duties to supervisors and staff members.
• Accountable for the development, performance, coaching, and timely completion of all annual salaried and
• hourly performance reviews.
• Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business
• volume.
• Anticipates and recommends employment needs.
• Works closely with Hotel operations.
• Establish and inspect daily, methods of food preparation and cooking.
• Coordinates catering/banquet functions with the appropriate Department Head.
• Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
• Responsible for quality of products and waste prevention.
• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
• Ability to forecast Labor Cost based on historical data and trends.
• Maintains high-level of knowledge regarding the company’s products and happenings and communicates
• properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of
• urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any
• accidents.

SKILLS/EXPERIENCE:

• Minimum of five years experience in a high volume food and beverage environment required.
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal
• supervision.
• Excellent judgment and decision making abilities.
• Ability to supervise multiple levels of culinary workers.

EDUCATIONAL REQUIREMENTS:

• High school degree or GED required
• Bachelor’s degree (BS) preferred or Associate’s degree (AA) in a related field
• ACF certification or appropriate program or equivalent required
• Certified Professional Food Manager Certification required
• Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and
• provide proof of possession prior to first day of employment subject to local laws
• OTHER:
• This position will have limited travel up to 20% of the time. Travel will be required for occasional deliveries, visits
• to other locations, and/or company meetings.
• The characteristics described here are representative of these that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL REQUIREMENTS:

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from
• position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or
• erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs,
• and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up
• to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to
• location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust
• focus.

WORK ENVIRONMENT:

Exposed to weather conditions and prevalent temperature changes.

Subject to moderate to high ambient noise levels.

Frequently required to function in narrow aisles or passageways.

Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.

Frequently required to wash hands and/or wear gloves.