Kitchen Manager

Kitchen Manager Responsibilities Achieve 100% resident satisfaction through plate presentation and taste. Observe dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire, and direct culinary staff. Maintain proper scheduling and employee reviews. Develop sous chefs and lead cooks to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation, and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance and enforce safety and sanitation policies in the work areas. Oversee special catering events and provide culinary instruction or demonstrate culinary techniques. Maintain a positive attitude that supports a team environment and promotes positive public relations with residents, family members, and guests. Function as Manager on Duty as scheduled with site leadership team. Required Experience for Kitchen Manager Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Proven leadership abilities, commitment to customer service, and strong organization and time management skills. Prior experience developing menus and pricing. Proficient with all Microsoft Office applications. Experience in culinary labor, food, and small ware financial management. Working Conditions This position requires standing for long periods and involves communicating effectively with others, working with a keyboard, telephone, paper, files, and other equipment. The employee may sometimes reach with hands and arms, review detailed documents, and read computer screens. Occasional lifting of up to 25 pounds is required. Noise level is moderate. Occasional travel to different locations may be required. Equal Opportunity Employer #J-18808-Ljbffr