- 78 E Center Street, Kanab, UT
- Salaried/Hourly: Salaried
- FLSA Type: Exempt
- Employment Category: Seasonal
The Kitchen Manager is responsible for all Kitchen operations and achieving department success through effective leadership, communication, and employee management. Runs smooth and organized food services and monitors food quality to ensure guest satisfaction.
Prepares/cooks food items and dishes using grill, flat top, oven, fryer, steamer, toaster/salamander, small kitchen appliances, and kitchen utensils including various knives.
Participates in menu and recipe design; develops features/specials.
Maintains proper inventory levels, orders food, paper, and supply products; Follows cost containment and food waste best practices.
Ensures all Kitchen procedures are followed including proper receiving, storage, labeling, rotation, and portion control of food items.
Prepares thawing, prep work, side work, and stocking lists and cleaning assignments
Ensures all Environmental, Health, Safety, Cleaning and Sanitation policies and procedures are followed; Responsible for maintaining clean and organized kitchen.
Trains, schedules, and manages Kitchen employees; Performs timely employee performance evaluations.
Monitors employee hours, approves times sheets, and submits department payroll.
Ensures timely and accurate completion departments reports and logs; Communicates equipment issues and accidents.
Other duties as assigned.
MARGINAL JOB DUTIES/RESPONSIBILITIES/FUNCTIONS:
Works additional shifts and hours as necessary.
Works with other department managers to coordinate food service for special events and resale.
Knows and follows all company, Environmental, Health, and Safety Management Programs.
Works extra shifts and hours as required.
Assists in other departments as needed.
QUALIFICATIONS & SKILLS REQUIRED TO PERFORM JOB DUTIES:
Read, write and understand English
Computer skills including MS Outlook, Word and Excel and POS systems
Health or ServSafe certification or ability to obtain upon hire.
Knowledge of kitchen, food, and cleaning standards.
Excellent management, leadership, training, and communication skill s.
Strong customer service, time-management, organizational and interpersonal skills.
Ability to work with minimal supervision and be self-motivated.
Strong attention to detail and accuracy.
PHYSICAL REQUIREMENTS TO PERFORM JOB DUTIES:
Stand/remain upright for entire shift, up to 8 or more hours per day.
Walk on uneven, sometimes slippery surfaces.
Stand, move on feet quickly for entire shift.
Kneel, bend, stoop and squat repetitively throughout shift.
Twist and turn repetitively.
Reach forward, overhead and down frequently.
Able to safely use a box opener.
Able to use general cleaning supplies.
Able to use computer and POS system.
Work in hot areas of kitchen (around dishwasher, ovens, cooking equipment) and cold areas (walk in refrigerators and freezers).
Push/pull and lift mop and broom; use a mop and broom daily.
Sufficient manual dexterity in hands to use a knife to cut/prepare food.
Use and operate all kitchen appliances and cooking equipment
Lift up to 25 pounds over head, to place and remove items from shelves 6 feet high.
Lift up to 50 pounds on a daily basis.
EDUCATION AND/OR EXPERIENCE REQUIRED TO PERFORM JOB DUTIES:
High school diploma or general education degree (GED)
Five years of work experience in the Culinary Industry or three years work experience in the Culinary Industry with formal culinary training
Two years supervisory and/or management work experience
Culinary or Hospitality Degree preferred
Menu design and development work experience preferred