Kitchen Manager

POSITION TITLE:          Kitchen Manager
DEPARTMENT:              Food and Beverage
REPORTS TO:                Food and Beverage Executive Chef
APPROVED BY:             Human Resource
PREPARED DATE:         August 23, 2018
CLASSIFICATION:          Exempt

POSITION SUMMARY:

The Kitchen Manager is responsible for the efficient operation of all food and beverage and food production operations located in the Food and Beverage Department in support of the Food and Beverage Executive Chef and Food and Beverage Sous Chef.

Note: Native American preference will be given

DUTIES AND RESPONSIBILITIES:

  • Supervises Cooks, Dish Machine Operators and all culinary positions as assigned.
  • Plans, and coordinates the efforts of the culinary team to achieve the best utilization of resources in accordance with all food handling principle, and management directives.
  • Oversees and maintains proper inventory level/portion controls and food rotations in accordance with standard operation procedures and standard food handling practices.
  • Oversees Grab and Go, supervising Grab and Go Cashiers.
  • Implements all menus as directed by the Executive Chef and as outlined by preparation methods.
  • Reviews menus for possible point of improvements.
  • Ensures quality assurance and compliance with all regulatory requirements and continuously evaluate the menus, service and food quality to guarantee that the very best is offered to all guests of Tesuque Casino.
  • Expedite all dishes from the kitchen line in the absence of the Executive
  • Chef and or Sous Chef to ensure quality and appearance.
  • Resolves all issues pertaining to culinary team members under his/her supervision.
  • Assists the Executive Chef to ensure that all cleaning and preventive maintenance schedules are carried out in all culinary areas.
  • Promotes internal/external customer service under the Tesuque Proud guidelines.
  • Recommends daily specials and new menu items for Manager Approval.
  • Completes daily paperwork (time and attendance, punch details reports, Invoice coding.)
  • Ensures that all workspaces are maintained clean and sanitary at all times in full accordance with health regulations.
  • Ensures that proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-heating (including sauces, soups, salad bar items, lunch, dinner, and produce) are followed at all times.
  • Other duties as assigned by the Food and Beverage Manager

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

BASIC REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.

  • Knowledge of dining and food maintenance operations and customer service.
  • Ability to demonstrate outstanding guest service at all times.
  • Knowledge of Food handling procedures.
  • Knowledge of menu development.
  • Must have strong organizational, communication, employee relations, computer and decision making skills.
  • Must be a self-starter with excellent follow through.
  • Must be able to work flexible hours including holidays, nights and weekends.
  • Must be 21 years of age or older.

SUPERVISORY RESPONSIBILITIES:

Responsible for the supervision of all Cooks and Grab and Go Cashiers, Dish Machine Operators and all culinary positions as assigned.

EDUCATION and/or EXPERIENCE:

  • Associate Degree in Culinary Arts preferred.
  • Minimum of two years of culinary experience or equivalent education / degree.
  • Minimum of one year in a Supervisory position.
  • Knowledge of Food handling procedures.
  • Must have strong organizational, communication, human relations and decision-making skills.
  • Must have the ability to work in a team environment.
  • Must have creative problem solving skills.
  • Must be a self-starter with excellent follow through.
  • Knowledge of menu development
  • Knowledge of dining and food maintenance operations and customer service.
  • Skills in interpersonal and customer relations.
  • Ability to carry out detailed written and oral instructions.
  • Ability to demonstrate outstanding guest service at all times.

ATTRIBUTES:

  • High Integrity
  • Positive Attitude
  • Leads by Example
  • Self-Motivated
  • Confident
  • Flexible
  • Fair
  • Respectful
  • Consistent
  • Non-Bias approach to all situations
  • Teamwork
  • Communicative
  • Performance Driven
  • Dependable

COMMUNICATION SKILLS:

Using the primary language identified as English, the following is required:

  • Ability to read, analyze and interpret policies and procedures, directions, reports and other working documents.
  • Ability to write reports, business correspondence, menus and other working documents.
  • Ability to communicate effectively one on one, in small group situations and in moderate to large gatherings of associates and /or executives.
  • Bilingual preferred; at a minimum, the ability to understand and be understood to all Spanish speaking individuals

REASONING ABILITY:

  • Must have the ability to solve problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Must have the ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
  • Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, percentages and decimals. 

CERTIFICATES, LICENSES, REGISTRATIONS REQUIRED:

  • Must have or obtain State of New Mexico Alcohol Server Certificate.
  • Must have or obtain Safe Serve Certificate (Food Handler)

PHYSICAL DEMANDS:

While performing the duties of this job, the employee regularly is required to stand and walk for extended periods; use hands to finger, handle, or feel; reach with hands and arms; talk or hear.  The employee occasionally is required to sit, stoop, kneel, crouch, or crawl.  The employee will be required to talk for extended periods and must be able to hear and understand. The employee must occasionally lift or move up to fifty (50) pounds.

WORK ENVIRONMENT:

The work environment includes but not limited to food prep areas, and food storage areas (freezer, coolers etc.); exposed to hot food, oils, and cooking surfaces. The incumbent will occasionally be exposed to loud noise and must be able to tolerate second-hand smoke.

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