Kitchen Manager- Lemon Bar

Remington Hospitality•Neptune Beach, FL

About The Position

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.

Requirements

Have a minimum 3 year’s experience as Executive Chef, including record of menu design and recipe creation.
Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
Strong business communication and presentation skills, both verbal and written
Proven leadership experience
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Some travel may be required
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Ability to participate in, and at times lead departmental and/or hotel team meetings
Sit, stand and walk for varying lengths of time, often for extended periods of time
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed

Responsibilities

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.