Kitchen Manager

Carlisle Restaurant (Kinseth Hospitality)•Bozeman, MT

21d•$65,000 - $65,000

About The Position

The Kitchen Manager supervises and coordinates food preparation, kitchen, pantry, and storeroom activities. The role includes cooking and preparing food during busy periods and for banquets and social functions; planning menus and portions; minimizing spoilage and waste; controlling portion costs; and ensuring food meets recipe, appearance, sanitation, and guest-satisfaction standards. The Kitchen Manager also oversees food and supply inventory, purchases kitchen items according to company guidelines, assists with the kitchen budget and food pricing, and works with sales staff, customers, or client groups to resolve menu issues or plan special-event menus. The position directly supervises 1–25 Kitchen Department employees. Supervisory responsibilities include interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems. The employee must follow company and property policies, including dress, safety, and performance standards, maintain a professional image, and report to work as scheduled.

Requirements

Bachelor's degree from a four-year college or university, or one to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to perform each essential duty satisfactorily.
May require franchise-specific certification and other federal, state, or local food certifications.
Regularly stand, walk, and talk or hear; frequently handle, grasp, or type; reach; climb or balance; stoop, kneel, crouch, bend or twist; and taste or smell; occasionally sit.
Frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
Vision abilities include close, distance, color, peripheral vision, depth perception, and the ability to adjust focus.
Follow proper safety precautions to avoid injuries.

Responsibilities

Hire, schedule, orient, train, and develop kitchen workers in job duties, food production, sanitation, safety, guest satisfaction, and company and franchise policies and procedures.
Cook and carve meats and prepare dishes such as sauces during rush periods and for banquets and other social functions.
Plan or participate in planning menus, preparing and portioning food, and using surpluses and leftovers to reduce spoilage and waste.
Determine servings for food and beverage items to control portion costs.
Supervise kitchen personnel to ensure the kitchen and equipment meet required sanitation guidelines.
Cook and assess food by tasting, smelling, and observing it to ensure it conforms to recipes and appearance standards and meets guest-satisfaction expectations.
Supervise employees engaged in inventory, storage, and distribution of foodstuffs and supplies.
Inventory and purchase foodstuffs, kitchen supplies, and equipment in accordance with company purchasing guidelines.
Assist in developing and maintaining the kitchen-area budget.
Assist in setting prices for food items.
Meet with sales staff, customers, or client groups to resolve menu inconsistencies or plan menus for special occasions.
Follow company policies and property-specific guidelines and standards, maintain a professional image, and report to work as scheduled.
Interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems.