Kitchen Manager

Job Description

Job Description

Job Summary:

The Kitchen Manager is responsible for coordinating, supervising and directing all aspects of kitchen operations, while maintaining high quality menu options and service levels. The Kitchen Manager is expected to schedule kitchen staff, maintain appropriate inventory and supply levels, create and prepare menu items in an efficient manner and provide excellent direction and control of the food preparation and catering operations. The Kitchen Manager is further required to ensure the safe and healthy preparation of meals and sanitation techniques at all times to avoid cross-contamination and the spoiling of food and beverages. This position is also responsible for inventory management, cost setting, and profitability of Home Stretch Bar & Grill operations.

Duties/Responsibilities:

• Oversee all kitchen operations ensuring healthy and safe work practices.
• Create, review and update menu options.
• Schedule kitchen staff in accordance with business demands and trends.
• Order inventory and kitchen supplies, ensuring sufficient stock levels.
• Establish, implement and communicate menu recipe requirements.
• Recruit, select and train kitchen staff.
• Ensure the safe storage and disposal of food and beverages.
• Ensure any food returned to the kitchen is counted and disposed of as waste.
• Maintain accurate log of food and beverage waste.
• Ensure preparation and cooking stations are well stocked.
• Notify management of any repairs or maintenance required for kitchen operations and equipment.
• Enforce proper sanitation and preparation practices and procedures.
• Create, maintain and develop systems, procedures and training materials for all staff members.
• Adhere to and enforce company policies.
• Other duties as assigned.

Required Skills/Abilities:

• Demonstrated ability to lead and direct a team.
• Ability to respond quickly in a dynamic and changing environment.
• Knowledge of cost analysis, fiscal management, and budgeting techniques.

Education and Experience:

• 3-5 years management experience in the Hospitality or Restaurant industry preferred.
• Previous experience managing a culinary team in a fast-paced environment.
• Experience with management of inventory, food and labor cost.
• Experience in menu and recipe development.
• Serve Safe Certification.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear.
• Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell.

Wyoming Horse Racing offers competitive wages, medical, dental, and vision insurance plus paid off. Must be 18 or older and able to pass pre-employment background and drug screen.