Kitchen Manager

Kinseth Hospitality•Bozeman, MT

19d

About The Position

The Kitchen Manager supervises and coordinates the activities of food preparation, kitchen, pantry, and storeroom personnel. The role oversees food production, sanitation, safety, guest satisfaction, inventory, purchasing, and kitchen operations, while supporting menu planning, cost control, budgeting, and service for banquets and special functions. The position directly supervises 1–25 employees and carries out supervisory responsibilities in accordance with organizational policies and applicable laws. The Kitchen Manager must follow Kinseth Hotel Corporation policies and property-specific guidelines, maintain a professional image, and report to work as scheduled. A bachelor's degree or one to four years of related experience and/or training, or an equivalent combination, is specified. Franchise-specific and other applicable food certifications may be required.

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.
Ability to meet the stated physical demands, including standing, walking, handling, reaching, climbing or balancing, bending or kneeling, and frequently lifting or moving up to 10 pounds and occasionally up to 50 pounds.

Responsibilities

Hire, schedule, orient, train, and develop kitchen workers in job duties, food production, sanitation, safety, guest satisfaction, and company or franchise policies.
Cook and carve meats and prepare dishes such as sauces during rush periods, banquets, and other social functions.
Plan or participate in planning menus, preparing and portioning foods, and using food surpluses and leftovers to prevent spoilage and waste.
Set serving quantities for food and beverages to control portion costs.
Supervise kitchen personnel to ensure the kitchen and equipment meet sanitation guidelines.
Cook and assess food by taste, smell, and appearance to ensure it conforms to recipes and appearance standards and satisfies guests.
Supervise employees engaged in inventory, storage, and distribution of food and supplies.
Inventory and purchase food, kitchen supplies, and equipment in accordance with company purchasing guidelines.
Assist in developing and maintaining the kitchen budget and 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 handbook policies and property-specific guidelines, including dress code, safety, and performance standards.
Interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems.