Kitchen Manager at the Old Savannah Distillery

JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Old Savannah Distillery

Position Purpose

The Culinary Manager is responsible for the overall operations of the back-of-house and kitchen areas, including managing the kitchen budget, purchasing, training employees, and maintaining sanitation and cleanliness. In addition, Culinary Managers ensure that the Old Savannah Distillery culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Culinary Manager supports the senior leadership in upholding all brand standards and core values while meeting or exceeding Old Savannah Distillery's business objectives. The Old Savannah Distillery's mission is to honor the spirit of Savannah by serving scratch-crafted Southern fare, celebrating heritage through every plate, and welcoming guests with warm hospitality in a place where history and flavor meet.

Employee Benefits

• Competitive pay and paid training: $60K - $70k per year
• All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans
• All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions

Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980!

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*Eligibility requirements may apply

REQUIREMENTS

Essential Functions

• Work with the budget to control food costs and avoid food shortages. Maintain accurate inventory records. Recommend Appropriate actions based on inventory reporting results.
• Estimate amounts and costs of required supplies, such as food ingredients. Meet with sales representatives to negotiate price, set delivery schedule, and order supplies. Check the quantity and quality of received products.
• Execute established food standards for overall guest satisfaction that meet or exceed brand standards.
• With the management team, develop menus, create daily and weekly specials, develop special menus for functions, and determine portion sizes. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Meet with guests to discuss menus for special occasions such as weddings, parties, or banquets.

Required Knowledge, Skills, and Abilities

• Ability to work independently over long periods of time and in groups within the scope of established rules and regulations.
• Ability to create menus, understand recipes, and manage food costs.
• Strong knowledge of menu planning software, inventory management software, recipe cost control software, and point-of-sale software.
• Must know administrative and clerical procedures and systems such as word processing and emails, creating worksheets/spreadsheets, inputting and retrieving data from a computer, managing files and records, and other office procedures and terminology.
• Strong leadership and interpersonal skills

Qualifications

• Minimum 10 years of experience in the hospitality industry inclusive of restaurant culinary operations.
• Possess all local food management and safety certifications

Other Requirements

• Must pass pre-employment MVR/background check and substance abuse testing
• Have a passion for helping people and making their Savannah experience a memorable one.
• Maintain necessary mandated food and drink certifications.