Kitchen Manager manages the daily operations of the kitchen, which may include but not limited to: accounting, finance, staff working schedule, inventory control and equipment supplies. Responsible for employees' training. Being a Kitchen Manager oversees other departments that contribute to the operations of the kitchen. Requires a high school diploma or its equivalent. Additionally, Kitchen Manager typically reports to a head of a unit/department. The Kitchen Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Kitchen Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
JOB TITLE: Sous Chef – Kitchen Manager
REPORTS TO: Executive Chef
POSITION TYPE: Full Time/Regular
Job title: Sous Chef – Kitchen Manager
Reports to: Executive Chef
Pay rate: $22.00 to $25.00 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:
Manage and operate the banquet and kitchen line functions. The Sous Chef is considered as senior management at Campbell’s resort and expected to conduct himself/herself in such a manor. The Sous Chef is charged with the responsibility of enhancing and growing the culture while protecting Food and Beverages Dept. most important asset; our staff.
Minimum Requirements:
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
· Ensure 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 is capable of performing 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 neat and clean at all times; 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.
· Act as a role model for employees at all time.
· 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.
· 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 a salary 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.
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