Kitchen Manager

Century Golf Partners Management • Las Vegas, NV

15d • $0 - $65,000 • Onsite

About The Position

The Kitchen Manager is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Kitchen Manager also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. Responsible for production of all food needed for banquet functions / private parties / restaurant guest. Accountable for all food costs for restaurant or banquet functions. Assists Sous Chef and/or Executive Chef during the latter’s absence.

Requirements

• Prior experience as a Cook required.
• Considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment.
• Serve safe certification is required.
• A sound understanding of sanitation practices.
• Able to understand and communicate in English.
• Must be able to communicate effectively to team members and managers.
• Possess a team member spirit and work closely with others.
• Have a sense of urgency.
• Strive to exceed member expectations.
• Pays attention to details, anticipate needs, be consistent in delivering superior experiences and have caring and respect for all.
• Able to do simple arithmetic.
• 2 years prior restaurant experience required.
• Understanding of how kitchen equipment operates.

Nice To Haves

• A culinary degree or ACF equivalent is preferred.
• Experience working in a country club environment is preferred.

Responsibilities

• Manages food production for banquet functions including menu planning and personnel supervision.
• Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.
• Assists with production of daily specials for restaurants when requested.
• Assists in the hiring, orientation, training and on-going supervision of all employees involved with banquet food production.
• Establishes and maintains professional standards of conduct and appearance at all times.
• Assists / relieves the Sous Chef whenever reduced banquet volume allows.
• Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to assure that financial goals are attained.
• Performs other special, ad-hoc duties as requested by the Executive Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed