GENERAL KITCHEN MANAGER

Permian Lodging

14d

About The Position

POSITION PURPOSE Direct the overall operation of the food service function; preparation, production and control for all food outlets and banquet facilities.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment with the Chef acting as a team leader of the kitchen.
Must be able to operate kitchen facilities with minimal direct supervision.
Must possess basic computational ability and basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu costing and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct safety/staff meetings, menu briefings and maintain communication lines between line staff and designated site manager or department manager
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material, i.e. recipe cards, descriptions, and pictures, and to read and visualize the same.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Must possess the ability to train staff and advance staff that are participating in the apprenticeship program
Must direct and execute strict strategy to ensure safety is the first goal in the kitchen operation, i.e.: sanitation, WHMIS and PPE
Thorough knowledge of federal, State and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and employee relations, including, but not limited to the following statutes and their Provincial and local analogues (where applicable).
High school or equivalent education required.
Minimum of two years of culinary schooling preferred.
2 yr culinary degree or Interprovincial Red Seal Certification or Higher
Must have two to three years prior experience as Kitchen Manager with knowledge of high volume international and domestic cuisines in a kitchen that generates $3M-$5M in annual revenue, profit and loss responsibility. Front of house management is a plus.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency.
First Aid w/CPR & AED certification or higher
Able to obtain a recent up to date Food Safe Certificate and HACCP Certified

Nice To Haves

Front of house management is a plus.

Responsibilities

Responsible for enhancing the food product that is presented to guests.
Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
Use market research to develop new products, supporting local food suppliers.
Recommend changes to the food product.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Control the elements that determine profit and loss and make decisions that relate to profit and loss.
Set margins and manage the business against projections
Provide support of a specialist nature to the Executive Committee, particularly to the site manager or corporate manager.
Work in support of team goals and measure effectiveness through the food & beverage profit and service goals of Permian Lodging LLC.
Responsible for the selection, training and development of the personnel within the food and beverage department. Ability to issue progressive discipline when necessary.
Oversee divisional matters as they relate to federal, State and local employment and civil rights laws.
Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.