Kitchen Manager

ClubCorp•Farmers Branch, TX

1d•$21 - $23

About The Position

The Kitchen Manager oversees day-to-day kitchen operations, supervising and coordinating line cooks and other kitchen staff to ensure consistent, high-quality food production. The role is responsible for meal preparation, food safety, and maintaining a clean, organized kitchen while ensuring operations run smoothly and efficiently in accordance with club standards. The Kitchen Manager supports an exceptional Member dining experience and emphasizes teamwork, cost control, and compliance with health and safety regulations. The position oversees à la carte service, employee meals, and private dining rooms; ensures proper preparation, quality, portioning, and presentation; manages staffing, schedules, procurement, inventory, budgets, and cost analysis; and maintains kitchen sanitation and equipment. The Kitchen Manager also interacts professionally with members and guests and supports the club's overall operations and goals.

Requirements

High school diploma or equivalent.
At least 1 year of experience as a Sous Chef or in a similar kitchen role.
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
Ability to climb ladders; squat, kneel, reach, grasp, twist, bend, and fold or unfold as required.
Ability to occasionally lift, carry, push, and pull up to 100 pounds.
Effective communication skills, including talking and hearing, with sufficient visual acuity.
Ability to work the attendance schedule outlined on the weekly schedule and additional hours, including weekends and/or holidays, as required.

Nice To Haves

Valid Health and Sanitation certification, such as ServeSafe.
Strong communication skills and the ability to clearly follow and provide instructions.

Responsibilities

Manage proper food preparation, product quality, profitability, and labor costs.
Ensure daily specials, salads, entrées, and other dishes are consistently prepared and presented according to Invited quality standards and portion guidelines designated by the Executive Chef.
Organize and oversee à la carte service, employee meals, and private dining rooms.
Expedite during meal periods, ensuring the quality, portioning, and presentation of dishes.
Hire, train, supervise, and manage the performance of kitchen staff while fostering teamwork and delivering the 3-steps of service.
Prepare kitchen crew work schedules and monitor payroll costs, including ADP reports, as requested.
Attend F&B meetings, banquet and BEO meetings, and lineup sessions as required.
Oversee food-supply and kitchen-equipment procurement, inventory rotation, and actual inventory counts.
Manage budgetary requirements and control expenses for food supplies, equipment, and materials.
Analyze food and labor production reports, including menu engineering, to manage costs.
Follow cleaning schedules and sanitation duties set by the Executive Chef and maintain clean, sanitary work areas and kitchen spaces.
Ensure kitchen equipment, counters, tools, and waste areas are maintained and cleaned.
Interact professionally with members and guests and handle changes and last-minute requests.
Assist others and take on additional tasks as assigned by management.
Follow company, club, and department policies, procedures, and instructions; support and enforce policies with ethics and integrity.
Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Promote safe working practices and comply with safety guidelines.
Pursue personal and professional growth and maintain required role-related certifications.
Address and resolve challenges using available resources and work with regional and corporate teams to support club operations.
Collaborate and contribute to the club's goals and overall team efficiency.