F&B Kitchen Manager

SUMMARY:

The Kitchen Manager is responsible for the adequate operation of designated Area of Responsibility (AOR) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Kitchen Manager is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Senior Kitchen Manager. Through exercising education, skills, and training the Kitchen Manager is to operate their accepted AOR within the systems and guidelines as directed by the F&B Director. The Kitchen Manager is to assist in observance of food safety, food and labor cost control, food quality, recipe adherence, and enforcing of established principals, code of conduct, and other policies as outlined by the F&B Director and Human Resources Department.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following:

High school Diploma or equivalent, Culinary Degree from an Accredited Institution preferred but not required.

Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience preferred but not required.

Must hold a Manager food handler certification as a requirement.