Kitchen Manager

JOB DESCRIPTION:This position assists with the daily kitchen operations to include food preparation and cost control. Responsible for providing daily, weekly, and monthly reports to the General Manager and Corporate Food and Beverage Manager. Must be friendly, outgoing, attentive and provide an exceptional meal experience for guests. All duties are to be performed in accordance with departmental and property policies and procedures.Create and maintain shift opening and closing procedures.Prepare and submit food/product orders. Receive and review all incoming food orders.Maintain and monitor food expenses, with ability to change menu and products based on product availability, numbers and margins.Control waste and over cooking with waste logs and forecasts.Looks for new innovations and products to implement into daily specials and menus.Must ensure cleanliness, follow/implement guidelines, adhere to all SNHD requirements, create and complete checklists as needed.Responsible for organizing the kitchen and ensuring product is ordered and properly stored.Rotation of all products, cooler, dry goods shelf, and freezer.Monthly inventory and counts to turn into finance,Responsible for the kitchen schedules, while maintaining payroll budgeted hours and spendReview BEO’s and work with customers for special event dining requests; order accordingly to accommodate any special requests and extra itemsMust conduct table touches, be courteous, demonstrate a positive attitude and be attentive to guests’ needs.Ability to work in a fast-paced environment.Required:High school diploma or equivalent.Knowledge of food and safety guidelines.Must have food handlers’ card or ability to obtain one.Ability to stand for extended periods of time.Attention to detail and the ability to follow instructions. #J-18808-Ljbffr