Kitchen Manager

PopStroke Entertainment Group•Gilbert, AZ

20d

About The Position

PopStroke is seeking an experienced Kitchen Manager for its Waterford Lakes venue. The Kitchen Manager manages daily kitchen operations and culinary functions, including employee selection, development, and performance management. The role oversees food and supply inventory and ordering, food quality, and seamless kitchen operations. The Kitchen Manager reports to the Operating Partner and Regional Chef.

Requirements

At least 7 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter, with at least 3 years in a management or supervisory role.
Excellent leadership skills.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
High familiarity with kitchen equipment, processes, and health and safety guidelines.
Ability to delegate tasks effectively and assist when needed.
Ability to motivate employees to work as a team and meet food and service standards.
Ability to work in a fast-paced setting while coordinating a wide range of activities and recommending appropriate solutions.
Good communication skills for working with diverse staff.
Active ServSafe Manager certificate.
Commitment to company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness.
Computer knowledge, including MS Word, Excel, Outlook, and Outlook Calendar.
Self-discipline, initiative, leadership ability, and an outgoing manner.
Pleasant and polite manner and a neat, clean appearance.
Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
Ability to stand for long periods.

Nice To Haves

Culinary degree strongly preferred.

Responsibilities

Follow company standards and service levels to increase sales and control food, beverage, supply, utility, and labor costs.
Accurately complete financial, invoice, reporting, personnel, and payroll-related administrative duties on time and in accordance with company policies.
Maintain and enforce high standards for service efficiency, sanitation, training, and safety.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Estimate and calculate labor, food, and beverage costs.
Purchase and provision supplies efficiently, maintain appropriate par levels, and manage inventory and receiving.
Coordinate the production of events and functions.
Be able to perform the responsibilities of each kitchen position.
Oversee station setup and menu-item production.
Ensure proper plate presentation and adherence to product specifications and recipes.
Manage ticket times, product quality and consistency, and waste prevention; ensure products meet specifications and quality standards.
Maintain regular kitchen cleaning schedules and ensure food is stored or disposed of properly.
Prepare accurate culinary schedules based on forecasted business volume.
Direct employee hiring, supervision, development, and, when necessary, termination.
Develop employees through ongoing feedback, coaching, performance expectations, and performance reviews.
Conduct orientation, explain the PopStroke philosophy, and oversee training for new employees.
Follow safety and sanitation practices and report accidents.
Investigate and resolve complaints about food quality, service, or issues on the golf courses.
Immediately correct or report unsafe working conditions, accidents, operational needs, and kitchen equipment or repair issues.
Maintain security procedures to protect employees, guests, and company assets, and help provide a safe workplace.
Complete accident reports promptly when a guest or employee is injured.
Follow company policies and procedures in the Employee Handbook.
Perform other assigned duties and tasks, as determined by the General Manager, with a sense of urgency.