Overview It is the responsibility of the Kitchen Manager to oversee and manage kitchen operations to ensure all policies, procedures and health regulations are followed. Interact with other Department Heads to help the department operations proceed smoothly. Responsibilities To assist managing kitchen operations in an efficient and professional manner to ensure quality product to guests. Helps monitor operation expenses while ensuring all employees maintain quality standards. Interacts with other department heads to ensure outlet operations proceed smoothly. Assists with implementing and monitoring action plans to minimize expenses. Controls labor expenses based on business levels. Maintains accurate paperwork for inventory levels, scheduling, payroll, and employee records. Monitors daily production and ensures food items are prepared and distributed in a timely manner. Assists with food preparation as needed. and ensures product consistency. Monitors waste and over-production, ensure proper rotation of food items and quality control. Maintains par levels of outlet and supplies. Ensures employees adhere to established policies and procedures and health regulations. Monitors employee training Maintains the overall cleanliness of the kitchen. Ensure a neat, clean and safe working environment. Completes special projects as requested. Qualifications

QUALIFICATIONS

: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments. Ability to understand high-volume operations. Ability to be a self-starter. Possess strong interpersonal and organizational skills. Ability to walk, stand and/or bend continuously to perform essential job functions. Ability to work under pressure and deal with stressful situations during busy periods. Culinary degree a plus, but not necessary. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills Excellent interpersonal and communication skills (verbal and written), fluent English and articulate Ability to work efficiently, independently and cohesively, consistently producing quality results Computer literate in Microsoft Windows applications required; Spa Soft experience preferred. EDUCATION and/or

EXPERIENCE

: Minimum three (3) years' experience in a high-volume kitchen operation. One year prior inventory/cost control experience. Knowledge of all kitchen equipment. Computer skills helpful. Good people skills. Must speak, read, write and understand English. Must be able to perform basic math (addition, subtraction division, multiplication). Minimum age requirement is 21 #GNLN Tipped Position This position does not earn tips Benefits Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities