GENERAL KITCHEN MANAGER

Food Service Manager

Direct food preparation, production and control for all food outlets and banquet facilities at Lodge.

Responsible for producing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Responsible for the selection, training and development of the personnel within the department. Oversee divisional matters as they relate to federal, State and local employment and civil rights laws. Effectively control inventory. Set goals, plans and schedule work and performance indicators that are typically productivity and efficiency measures.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Lodge. In addition, attendance at all scheduled training sessions and meetings is required.

The individual must possess the following knowledge, skills and abilities and be able to perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Requires good communication skills, both verbal and written.
• Most tasks are performed in a team environment with the employee acting as a team leader.
• Knowledge of computer skills, math skills as well as budgetary analysis capabilities required.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines.
• Thorough knowledge of federal, State and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and employee relations, including, but not limited to the following statutes and their State and local analogues (where applicable).

Education: High school or equivalent education required. Minimum of two years of culinary schooling preferred.

Experience: Must have five years of prior experience as a Kitchen General Manager.

Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.