KITCHEN MANAGER - SAL

FOUNDERS NATIONAL GOLF LLC•Conway, SC

13d•$45,000 - $50,000•Onsite

About The Position

The Kitchen Manager is responsible for performing all duties of a grill attendant and line cook while leading the kitchen staff to ensure smooth kitchen operations and excellent food quality. This role also includes overseeing inventory, purchasing, and meeting financial goals for the department.

Requirements

Must have a valid ServSafe Food Mgr. (or ability to complete within a specified time)
Must have ServSafe Alcohol if designated Manager on Duty (MOD)
Previous cooking experience required.
Strong leadership, organizational, and communication skills.
Ability to work under pressure and meet deadlines.
Knowledge of kitchen operations, food safety, and sanitation standards.

Nice To Haves

Previous kitchen management experience preferred.

Responsibilities

Perform all duties of a grill attendant and line cook.
Lead the back of the house: Supervise and manage the kitchen team to ensure effective kitchen operations.
Ensure cleanliness and organization: Regularly inspect the kitchen to ensure it is clean, sanitized, and in compliance with DHEC standards.
Manage inventory: Oversee inventory and purchasing of kitchen supplies, ensuring all necessary ingredients and products are stocked.
Develop and maintain menus: Collaborate with the team to develop new menu items and ensure the menu aligns with company goals and customer preferences.
Coordinate with front of the house: Work closely with front-of-house staff to ensure timely and effective communication during service.
Provide staff training: Partner with HR to hire, train, and support kitchen staff, ensuring quick acclimation to operational processes and standards.
Streamline kitchen processes: Identify areas for improvement and implement changes to maintain prompt service times and quality food preparation.
Quality control: Ensure all food items are prepared and presented according to company standards and guest expectations.
Coach and counsel associates: Provide guidance, feedback, and counseling to kitchen staff to ensure proper performance and development.
Set cleaning standards: Establish and maintain regular cleaning schedules to ensure that the kitchen meets high sanitation standards.
Create schedules: Develop and maintain schedules for kitchen staff to ensure efficient staffing and coverage for all shifts.
Identify operational improvements: Continuously assess kitchen operations for waste reduction and opportunities to improve efficiency and productivity.
Perform administrative duties: Complete necessary paperwork and administrative tasks related to kitchen operations, including inventory tracking, staff scheduling, and payroll.
Actively follows all safety rules and guidelines in accordance with company, OSHA, EPA, DHEC, and other state and federal law requirements.
Supervises all safety precautions among F&B employees.
Responsible for proper care of any employee accident and reports immediately to management.