F&B: Kitchen Manager - Winter Seasonal

Jackson Hole Mountain Resort Corporation•Teton Village, WY

4d•Onsite

About The Position

The Kitchen Manager is responsible for managing and overseeing the daily operations of the kitchen including all food preparation for service and staff to provide all JHMR guests a superior dining experience in F&B establishments.

Requirements

Proficient with Microsoft Office Suite ability to learn new software systems
Strong supervisory and leadership skills
Knowledge of food products and handling
Be able to safely operate all kitchen equipment
Strong understanding of the restaurant business
Excellent time management skills
Excellent organizational skills and attention to detail
Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work
Strong understanding of English language
Be able to handle heavy workloads and stressful situations with professionalism and a sense of urgency.
Minimum of 2 years Culinary experience
Minimum 1 year supervisory experience

Nice To Haves

Minimum of 4 years of culinary experience
Formal Culinary Training with an Associates Degree in Culinary Arts
Servesafe Manager Certificate
Ability to properly operate and maintain various pieces of kitchen equipment

Responsibilities

Oversees food preparations, ensuring compliance with health, safety, food handling, and hygiene standards.
Manage all kitchen staff including hiring, evaluating, and managing performance.
Schedule and monitor all kitchen staffing to ensure proper staffing levels to support daily operations.
Approve and submit all time keeping information for each employee to ensure proper pay for each pay period.
Collaborates with Executive Chef to develop menus and recipes.
Assists the outlet Manager in all aspects of outlet operations, with a specific focus on back of house operations and supporting front of house operations.
Provide excellent customer service to guests in the restaurant and exceed guest expectations.
Responsible for ordering product adequate for business levels.
Execute all dishes/recipes for a consistent and high-quality dining experience.
Accurately record and submit monthly inventories.
Execute proper hygiene and sanitation techniques everyday.
Responsible for dissemination and enforcement of all JHMR guidelines, policies and communications.
Oversee and monitor all tracking of inventory, labor and food costs, ordering, sanitation and training of culinary team, set up and break down of kitchen.
Use proper handling techniques for all products, every day as specified by Executive Chef.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
Monitor labor & food costs for building with concentration on kitchen budget
Training and preparing staff in case of manager absence
Hold employees accountable for all duties of their job