Assistant Kitchen Manager LandShark Bar & Grill

DRIFTWOOD HOSPITALITY MANAGEMENT•Osage Beach, MO

1d•$22

About The Position

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. Join the team and love your job! The team at Margaritaville Lake Resort is here to create and deliver fun and escapism for our guests, and serving excellent food is at the very heart of that. With good pay, extensive benefits and a family atmosphere, we are looking for an experienced Kitchen Manager to lead the culinary team in delivering excellent service to every guest, every time. As the Assistant Kitchen Manager at Landshark Bar & Grill, you will direct and supervise the efficient operation of food production areas. In conjunction with the Kitchen Manager and the Executive Chef you will be responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

Requirements

Three to five years' experience working in a supervisory capacity required.
Good written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal
supervision.
Good judgment and decision making abilities.
Experience in a high volume environment required.
Ability to supervise multiple levels of culinary workers.
Pushing, pulling, and lifting objects from a lower to a higher position, or moving objects horizontally, from position to position
Must be able to spend 90% of working time standing, walking, and reaching. And 10% of the working time sitting.
Maintaining body equilibrium to prevent falling while walking, standing, or crouching in narrow, slippery or erratically moving surfaces.
Climbing and ascending or descending ladders, stairs, and ramps.
Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally and/or up to 30 pounds of force frequently
Hearing sounds at normal speaking levels with or without correction.
Specific vision abilities include close, distance, color, peripheral, depth perception, and ability to adjust focus.

Responsibilities

Ability to perform all responsibilities of each position in the kitchen.
Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products.
Ensures a high standard of service efficiency, sanitation, and training and safety practices.
Performs a daily walk-through of inventory to determine daily production.
Conducts meetings with staff at regular intervals.
Assists Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and
timely delivery of Staff Member evaluations.
Accountable for the development, coaching, discipline, and mentoring of Staff Members.
Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume.
Anticipates and recommends employment needs.
Assists Kitchen Manager with coordinating catering/banquet functions with the appropriate Department
Head.
Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
Responsible for quality and consistency of products and waste prevention.
Assists in training new Staff Members within their department.
Notifies appropriate Department Head of low inventory and recommends new inventory.
Ensures the highest quality product reaches our guest and meets specifications.
Ensures that all productivity and quality standards are maintained.
Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
Ability to forecast Labor Cost based on historical data and trends.
Maintains high-level of knowledge regarding the company's products and happenings and communicates
properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
Adheres to all company policies and procedures as established in the DHM Handbook.