Kitchen Manager

Overview
To direct and develop back of the house (BOH) supervisors and employees to support the goal of maximizing guest service through the production of healthy, tasty and attractive menu items.
Responsibilities
Train and document training of all kitchen personnel.
Delegate daily tasks to leads and follow up of all lead performances.
Effective enforcement of all Xanterra and Food and Beverage policies and procedures.
Maintain and develop recipes and ensure their daily use.
Monitor and evaluate performance of all Kitchen Staff.
Prepare timely mid and final season employee evaluations and turn in to H.R.
Prepare effective and efficient schedules on a timely basis and post at least three (3) days before the start of new workweek.
Turn in schedules adjustments, attendance notices and past weeks schedules to Location/Operation Manager every Thursday.
Initiate corrective action, retraining, coaching and discipline as needed.
Verify payroll hours daily and weekly for kitchen employees.Implementing cost control functions to achieve plan.
Perform daily safety and sanitation inspections.
Develop daily features, their costs production and presentation to wait staff.
Resolution of conflicts and administering consistentdisciplinary action when necessary.
Achieve guest comment-good to excellent-average scores.
Coordinates daily with storekeeper regarding ordering and special purchases.
To perform all other appropriate duties as determined by supervisors.
The accurate and timely completion of all reports i.e. Accidents.
Achieve food cost goals
Qualifications
Certification by Serv-Saf.
Working knowledge of regulation NPS health codes.
Attendance at weekly Food and Beverage meetings and manager meetings.
Consistent adherence to all Xanterra and Food and Beverage policies/procedures.
Appropriate maintenance of accurate records and files.
Daily communications with the Food and Beverage director.
Consistent monitoring of food sanitation and quality.
Effective and cooperative communication with all departments.
EXPERIENCE:
Strong leadership and communication skills.
Organizational command, supervision, staffing, scheduling etc.
Demonstrated knowledge of labor, food and operational budgets.
Three (3) years progressive supervisory experience in the restaurant industry.



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