Kitchen Manager

Kitchen Manager 201 Helen Walton Drive, Tomah, WI 54660 Full-time Full-time Kitchen Manager will be overseeing and responsible for food products, disposables, small wares, etc. for Taphouse Twenty and Wetlands Catering, working closely with Taphouse Twenty General Manager, Wetlands Catering Event Manager, Assistant Managers and Staff with ordering, organizing, inventory and using product efficiently with the goal of keeping food cost and labor in line with company guidelines/policies and goals. Follow and enforce all Serve Safe guidelines and policies. Also all Federal and State Laws regarding food handling, dating/labeling, cleanliness, dress attire (ie: wearing gloves during all food handling, wearing beard nets, if applicable) and following/enforcing all company policies of T & J Hospitality, LLC. Serve safe certified. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Forecast food quantities in correlation to upcoming events…making sure that we won't run out of food but also at the same time not having way too much food that would cost waste. Check the quality of raw or cooked food products to ensure that standards are met. Check the quantity and quality of received products. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Demonstrate new cooking techniques or equipment to staff. Determine how food should be presented and create decorative food displays. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food or other supplies needed to ensure efficient operation. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Record production or operational data on specified forms. Supervise or coordinate activities of cooks or workers engaged in food preparation. Will ensure all banquet dishes/pans are washed and put away correctly. Follow company policies on washing dishes and triple sink procedures of washing, rinsing and sanitizing. Responsible for banquet foods to be properly stored/labeled where they are supposed to be stored, this would include transporting foods back and forth between banquet events. Responsible for communicating to fellow managers and locations of foods available to be prepared for our various locations. (ie: Wetlands Catering, Fort-WMA, Offsite Catering, Ground Round daily specials, etc.) Responsible for and oversees the cleanliness and organization of the coolers and freezers. Responsible for and oversees line checks, temperature checks & BOH inventories with assistance from General Manager and Assistant Managers. Responsible for and oversees BOH training & certifications with assistance from General Manager and Assistant Managers. Responsible for and oversees keeping the company catering vehicles clean and tidy. Inside cab and food transporting compartments. Responsible for and oversees daily/weekly BOG Zone cleaning with assistance from General Manager and Assistant Managers. Responsible for keeping all catering areas & catering equipment clean inside and out…for instance…alto sham. Complies with and ensures professional speech, conduct and proper dress attire. Assists with taking care of kitchen equipment and enforcing staff to take care of kitchen equipment to prevent misuse, breakage and repairs.

Job Type:

Full-time Work Location:

In person