Kitchen Manager - Hibiscus Café and Bar- USVI Airport

Concessions International - St. Thomas, VI

St. Thomas, VI

Food Services and Drinking Places

About the position

Support the operation to deliver Superior Guest Service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. Manage and maintains records in compliance with company standards and/or brand requirements. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development. Knowledge of menu costing and understand P & L statement.

Responsibilities

• Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.
• Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.
• Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
• Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.
• Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
• Monitors and ensures proper storing, labeling and rotation of food items and supplies.
• Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
• Recruiting, selecting, promotion and training of associates and other status changes as needed.
• Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews.
• Maintains equipments in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipments when necessary.
• Follows and monitors safe food handling, cleaning and sanitizing of equipments, proper hygiene practices and workplace safety standards for operating a unit.
• Performs other duties as assigned.

Requirements

• High school diploma or equivalent.
• Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience.
• Must be able to obtain ServSafe Food Safety certification.
• Working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.
• Sufficient communication skills to project a positive image and convey basic information to staff.
• Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment.
• Ability to read and understand written directions and recipes and to calculate weights and measurements.