Job title: Kitchen Manager
Reports to: Executive Chef
Pay rate: $25.00 to $29.00 DOE
Position type: Full Time – health benefits after 1 year and 1456 hours worked.
Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.
Summary:
A kitchen manager manages the daily operations of the kitchens at Campbell’s Resort, ensuring that everything runs smoothly for the staff and customers. The Kitchen Manager is considered a manager at Campbell’s Resort and expected to conduct himself/herself in such a manor. The Kitchen Manager is charged with the responsibility of enhancing and growing the culture while protecting the Food and Beverages Dept.’s most important asset, our staff.
Minimum Requirements:
- 3-4 years’ experience as a Kitchen Manager or equivalent leadership experience – extensive knowledge of breakfast, lunch and dinner required.
- Ability to read and write a menu and produce its contents to required standards.
- Ability to give direction and contribute to a team atmosphere.
- Good listening and written and verbal English communication skills.
- Ability to handle and assign tight deadlines and maintain composure under stress.
- A current Food Handler's permit is required within 14 days of hire.
- Self-motivated: can find work to do without constant supervision.
- Able to maintain a positive mental attitude.
- Delegation: Must be able to delegate multiple tasks/projects and oversee their completion.
- Ability to manage a weekly schedule of up to 40 employees during peak season.
- Serve Safe Certified or the equivalent there of.
Physical Requirements:
- Constant standing and walking.
- Occasional pushing, pulling, bending, reaching, lifting and stooping.
- Able to safely lift 50 pounds.
- Occasional stair climbing.
Essential Functions:
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Assists the chef in all food service operations and day-to-day operations of the kitchen.
- Oversees and approves training and development of kitchen staff.
- Provides direction to kitchen staff, ensuring execution of employee duties.
- Monitors kitchen operations to ensure compliance with health and fire dept regulations.
- Ensures compliance with state, federal, and local food handling requirements and standards.
- Assist in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
- Completes the duties of a line cook when needed and can perform the duties of all kitchen positions.
- Ensures products are stored at correct temperatures and the recipe books are up to date with current menu items, potions, and ingredients.
- Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
- Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
- Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
- Oversee and ensure all food is served following standard recipes and special diet orders.
- Determine amount and type of food and supplies required using production systems.
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
- Store food properly and safely, marking date, item, and initials.
- Report and see through the necessary equipment repair and maintenance of equipment.
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
- Oversee work areas are always neat and clean; cleaning and maintaining equipment used in food preparation.
- Complete food temperature checks before each service.
- Support and supervise common teamwork.
- Look at each plate as the guest will perceive it, advise employees to do it over if necessary.
- Training the team to understand and recognize correct cooking techniques and plating procedures.
- Create an atmosphere that makes Campbell's an enjoyable place to work.
- Always act as a role model for employees.
- Help control waste, labor and food costs.
- Assist with receiving, stocking and inventory controls.
- Address sanitation at all opportunities.
- Identify problems and recommend solutions to the Executive Chef and Executive Sous Chef.
- Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.
- Help enforce internal security.
Position Type and Expected Hours of Work:
This is an hourly position, expected work hours are based on seasonal volume, business demand, and hours of operation.
Weekends and holidays are also necessary.
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.