Job Title: Kitchen Manager
Location: OASIS ENTERTAINMENT
Reports To: General Manager / Food & Beverage Director
Job Type: Full-Time

JOB SUMMARY:

The Kitchen Manager at OASIS ENTERTAINMENT will be responsible for overseeing all kitchen operations, ensuring the preparation, cooking, and delivery of high-quality food and beverages in a timely and efficient manner. This role requires strong leadership and organizational skills, as the Kitchen Manager will lead a team of kitchen staff, manage inventory, ensure adherence to food safety standards, and collaborate with the front-of-house team to deliver exceptional dining experiences for guests. The Kitchen Manager will also play a key role in cost control, menu planning, and maintaining an enjoyable environment for both guests and staff.

QUALIFICATIONS:

• Experience:
• Minimum of 3-5 years of experience in kitchen operations, with at least 1-2 years in a leadership role (Sous Chef, Kitchen Supervisor, or Manager).
• Experience working in a high-volume kitchen, preferably in a family-friendly or entertainment-oriented environment.
• Proven ability to manage kitchen staff, inventory, and food safety compliance.
• Skills:
• Strong leadership, organizational, and team-building skills.
• Knowledge of food safety standards, health regulations, and kitchen best practices.
• Excellent communication skills and the ability to work under pressure.
• Proficiency with kitchen equipment, food preparation techniques, and POS systems.
• Budgeting and cost control skills, including the ability to manage food costs effectively.
• Personal Attributes:
• Passion for delivering high-quality food and excellent customer service.
• A hands-on leader with a positive attitude and the ability to motivate and inspire kitchen staff.
• Ability to thrive in a fast-paced, high-energy environment.
• Strong problem-solving skills and attention to detail.

PHYSICAL REQUIREMENTS:

• Ability to stand for long periods and work in a hot, busy kitchen environment.
• Ability to lift up to 50 lbs and assist with heavy lifting as required (e.g., carrying boxes, loading supplies).
• Ability to work flexible hours, including evenings, weekends, and holidays, to accommodate peak service times.

• Kitchen Operations Management:
• Oversee the day-to-day operations of the kitchen, ensuring efficient preparation, cooking, and plating of food according to established recipes and quality standards.
• Maintain consistent food quality and portion control to meet company standards and guest expectations.
• Ensure all kitchen equipment is functioning properly, and coordinate maintenance or repairs as needed.
• Manage kitchen staff, delegating tasks, setting schedules, and ensuring adequate staffing for peak times.
• Staff Management & Development:
• Lead, train, and supervise kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel.
• Provide ongoing coaching and training on food preparation techniques, kitchen safety, sanitation practices, and customer service.
• Conduct performance evaluations and provide constructive feedback to encourage staff growth and improvement.
• Foster a positive work environment and promote teamwork within the kitchen staff.
• Inventory Management:
• Monitor inventory levels of food, beverages, and kitchen supplies to ensure that adequate stock is on hand to meet demand.
• Place orders for supplies and ingredients, managing vendor relationships and negotiating pricing when necessary.
• Track food costs and waste to ensure that the kitchen operates within budget.
• Implement effective inventory control measures to minimize waste, spoilage, and over-ordering.
• Food Safety & Compliance:
• Ensure all food handling, preparation, and storage comply with local health and safety regulations, including food safety certifications.
• Maintain cleanliness and organization in the kitchen at all times, ensuring that the work environment is safe, sanitary, and fully compliant with OSHA standards.
• Conduct regular checks of kitchen operations to ensure adherence to food safety protocols, such as proper food temperatures, sanitation, and allergen management.
• Menu Development & Special Events:
• Work with the General Manager and culinary team to develop seasonal menus, daily specials, and new food offerings that align with guest preferences and business goals.
• Coordinate food offerings for special events, group bookings, birthday parties, and corporate functions, ensuring that large orders are handled efficiently.
• Adapt menus for dietary restrictions and special requests from guests, ensuring a variety of options for all guests.
• Quality Control & Customer Satisfaction:
• Ensure that food is prepared and presented in a manner that meets the company’s standards for taste, appearance, and temperature.
• Address and resolve guest complaints regarding food quality or service in a professional and timely manner.
• Regularly inspect the kitchen and dining areas to ensure cleanliness and that all food preparation processes align with company standards.
• Budgeting & Cost Control:
• Manage kitchen-related expenses, including food costs, labor costs, and overhead, to ensure profitability.
• Implement cost-saving strategies without compromising quality, including optimizing food portioning, reducing waste, and improving inventory management.
• Prepare and review weekly and monthly reports on food costs, waste, and staff productivity, identifying areas for improvement.
• Collaboration & Communication:
• Maintain strong communication with front-of-house staff to ensure that orders are completed accurately and promptly.
• Collaborate with management to plan for peak seasons, special events, and high-volume periods.
• Ensure that all necessary supplies, utensils, and equipment are available to meet the needs of the kitchen and dining areas.