GENERAL KITCHEN MANAGER at Permian Lodging

, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Apr, 26

Salary

0.0

Posted On

22 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Costing, Budget Analysis, Staff Training, Communication Skills, Culinary Techniques, Safety Practices, Customer Service, Recipe Development, Team Leadership, Problem Solving, Market Research, Profit and Loss Management, Sanitation Standards, Culinary Arts, Time Management

Industry

Facilities Services

Description

Description POSITION PURPOSE Direct the overall operation of the food service function; preparation, production and control for all food outlets and banquet facilities. ESSENTIAL FUNCTIONS 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. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Permian Lodging LLC rules and regulations for the safe and effective operation of the lodge facilities. Employees who violate lodge rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the lodge: Consult with the designated site manager or department manager on a daily/weekly basis as well as with other departments as necessary. Participate in long range planning to reach goals and standards of lodge. Participate, support and make recommendations for ongoing corporate lodge programs with continuous improvement in networking. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: 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). Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-20°C) and kitchens (+50°C), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift but length of time of tasks may vary from day to day and task to task. Ability to physically handle knives, pots, display mirrors or other display items which include grasping, lifting and carrying from shelves and transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).Proper usage and handling of various kitchen machinery that include slicers, buffalo chopper, grinders, mixers, and all other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The Executive Chef is subject to sufficient noise, this may cause subordinates to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, facsimile machines, photocopiers, dolly and other office equipment as needed. Education 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 Experience 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. Licenses or Certificates 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

Responsibilities

The General Kitchen Manager is responsible for directing the overall operation of the food service function, ensuring quality food product presentation and consistency. They also manage profit and loss elements, support team goals, and oversee staff training and development.