Kitchen Manager - Mangia - Greensburg

Hotel•Greensburg, PA

1d•Onsite

About The Position

Supervises and manages staffing levels, training and development of all BOH employees to include; product procurement, production, assembly and presentation of all food in a safe sanitary work environment. Delivers budgeted financial results for all back of house operations.

Requirements

Must be able to work with and understand financial information and data, and basic arithmetic functions.
Must be Serv-Safe and RAMP certified.
Required to work nights, weekends, and/or holidays.
Proven ability to lead a team and communicate efficiently, both verbally and in writing.
Must be flexible and adaptable to change.
A two (2) year college degree in culinary arts or restaurant management is preferred and two (2) years of employment in related position required.
Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work.
Must obtain and maintain a valid gaming license as determined by the State Gaming Agency for the position.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
Ability to walk continually throughout a scheduled shift.
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.

Nice To Haves

A two (2) year college degree in culinary arts or restaurant management is preferred

Responsibilities

Passion for delivery high quality products to our guests.
Responsible for recipe adherence, superior execution in a high-volume environment and ensuring guest satisfaction at the highest levels.
Meets or exceeds company budgeted targets for food cost, labor cost and supply cost.
Maintains the highest level of food safety and cleanliness standards, uniform and appearance standards and equipment maintenance.
Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
Maintains company operating standards.
Manage programs and processes to control and reduce loss time injuries.
Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste
Demonstrates professionalism that reflects our brand and company values.
Other duties as assigned.