Kitchen Manager

Kitchen ManagerSupervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards.Potential Career Path: Sous Chef – Head ChefEssential Job Functions:Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.Pull all food needed for daily production from walk-in box and utilize all leftovers.Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.Prepare daily production charts.Attend associate meetings, offer suggestions on how to solve associate problems.Follow sustainability guidelines and practices related to HHM's EarthView program.Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.Perform other duties as requested by management.Position Requirements:High school diploma or equivalent required.Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.Previous supervisory experience a plus.Work Environment and Context:Work schedule varies and will include working on holidays and weekends.Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.What We Believe:People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It