Kitchen Manager

Marcus Corporation • Covington, LA

87d

About The Position

The Kitchen Manager will oversee and ensure proper standards of cleanliness and order, prepare food items for banquet and restaurant use, and supervise all assigned kitchen staff. This position is responsible for ordering food for the following days and scheduling appropriate numbers of employees. The Kitchen Manager will train, supervise, and actively support hot/cold food production, ensuring high operational standards of quality and care are maintained.

Requirements

• Minimum of two years’ experience in a supervisory and/or management position in a similar size operation
• Working knowledge of Microsoft Office, including Outlook, Excel, Word, and Power Point
• Must be detail orientated, have strong organizational skills and the ability to multi-task in a fast paced kitchen environment
• 2-3 years as a lead cook experience
• Above average working knowledge of accepted safety and sanitation standards
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Possess strong interpersonal, verbal, and written communication skills
• Willing and motivated to learn new skills, tasks, and software systems to meet the changing demands of the industry
• Ability to work long hours
• Ability to stay calm under pressure or during difficult situations

Responsibilities

• Oversee and supervises daily line operation
• Responsible for overall preparation all food items for banquet and restaurant use according to standard recipes
• Visually inspects and sample all food for proper taste, color combination and overall presentation to maintain appeal
• Schedule appropriate number of staff according to daily needs for banquet functions, theatre show times, and weekly forecasts
• Maintain kitchen inventory and order as needed
• Perform daily duties including maintaining the open and closing checklist as well as other special projects
• Supervise all assigned staff including training, counseling and discipline
• Ensure proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness
• Maintain positive relationships with management and kitchen associates
• Practice and enforce appropriate hand hygiene and glove use when necessary during food preparation activities, such as between handling raw meat and other foods, to prevent cross-contamination
• Enforce that all food safety requirements as it relates to food preparation, handling and storing is followed by all kitchen associates

Benefits

• Equal opportunity employer
• Commitment to non-discrimination in hiring and employment practices

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees