Vacancy expired!
Bolongo Bay Beach Resort seeking a Kitchen Manager
Summary
Directly responsible for all kitchen functions including scheduling; food requisitioning, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation , plate presentation, portion and cost control and sanitation and cleanliness
Duties and Responsibilities
Ensure that all food and products are consistently prepared and served according to the restaurant recipes, portioning, cooking and service standards
Make employee and termination decision including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employee.
Fill in where needed to ensure guest service standards are efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance program.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard receipt card for all new menu items.
Ensure that all products are ordered according to predetermined product specifications an received in correct unit count and condition and deliveries are performed in accordance with restaurants receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, products storage procedures, standard recipes and waste control procedures.
Oversee and ensure the restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food handling and refrigeration temperature control points.
Provide safety training in first air, CPR, lifting and carrying objects and handling hazardous materials.
Qualifications
Qualifications include:
A minimum of 5 year’s experience in varied kitchen positions including food preparation, line cook, fry cook, expediter.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Ability to work in high-volume, fast paced environment
Passionate about customer service and food, a problem solver with strong work ethic and a hands-on approach.
Physical requirements
-Must be able to work in a standing position for long periods of time. (Up to 9 hours)
-Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
Vacancy expired!