Kitchen Manager at Eggslut Downtown at Marriott International

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Leadership, Menu Engineering, Food Cost Control, Inventory Management, Staff Training, Culinary Techniques, Food Safety Compliance, OSHA Standards, HACCP, Budgeting, Multitasking, Professional Communication, Customer Service, Labor Control, Property Management Systems

Industry

Description

Description The Kitchen Manager oversees the day-to-day operations of the Eggslut kitchen and staff to include breakfast, lunch, and dinner. Possess strong leadership and interpersonal skills, training and guiding kitchen staff, care/maintenance of equipment, menu engineering, food and beverage cost and controls, financial profitability, and all other aspects of running a kitchen. Prerequisites Company associates have access to property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. Five years’ experience supervising at least five associates. Experience ordering/pricing food and inventory control. Experience with chain food, retail, and hotel outlet preferred. Serve Safe certification Summary of Essential Job Functions Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to speak and read English, the ability to communicate in another language may be helpful. Required Knowledge, Skills and Abilities Knowledge: Has a strong base of culinary knowledge through cooking experience and/or culinary institute or school. Understands food costs and has experience in keeping costs down according to budgets and projections. Is knowledgeable of kitchen equipment, tools, and maintenance of the operation. Follows Local and national food safety regulations. Knowledge and understanding of food-related and culinary techniques. Storage and labeling of all products: dry, freezer, refrigerated, etc. OSHA requirements and maintains department accordingly. Skills: Culinary Skills to cook in various areas of the kitchen Computer literate to thoroughly operate property management systems to include Inventory, labor, and brand programs. Maintain organization of supplies, storage rooms, refrigerators and freezers following all Food Safety requirements. Supervisory skills: training, coaching, motivating staffing and promoting teamwork in the kitchen. Abilities: Ability to multitask in a high pressure environment. Effectively communicate with co-workers, guests, department heads, hotel managers. Solve customer issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales. Specific Responsibilities Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes. Maintain a professional cohesive team by training, coaching, counseling and developing the most qualified individuals in the BOH. Serves as lead line cook, creating, cooking, and overseeing all daily kitchen operations. Follows food budgets and control costs for food service operation. Controls labor and operating expenses to include all food, paper goods, cleaning, and any other necessary supplies in kitchen operations. Conducts daily line checks, organization of all coolers, controls PAR levels and waste. Conducts monthly inventories. Set procedures and provides guidance to ensure quality standards for food presentation and exceptional tastes. Oversees standards of hygiene and good sanitation practices in the kitchen with staff. Maintain all food safety, Department of Health and OSHA standards, HACCP documents and brand standards. Ensure restaurant guests are provided with the highest quality food product and service. Act as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property. Other duties as assigned, that the associate is capable of performing as staffing needs arise. Requirements Working Conditions/Special Requirements Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Periodic overnight travel required may be required. Positions for Possible Advancement Food and Beverage Manager or Director

Responsibilities

Oversees day-to-day kitchen operations including staff supervision, food and beverage cost controls, and financial profitability. Serves as lead line cook while ensuring high-quality food presentation and strict adherence to sanitation standards.