Kitchen Manager- Lemon Bar

Overview

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.

• 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.