Kitchen Manager at USPI

, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Managerial Skills, Coaching, Training, Recipe Execution, Quality Standards, Sanitation Guidelines, Labor Cost Tracking, Food Order Compilation, COGS Monitoring, Data Sheet Compilation, Compliance, Problem Resolution, Communication Skills, Computer Skills, ServSafe Manager Certification

Industry

Description

If you are looking for a unique place to work and have a passion for protecting the environment , this is the position for you! We offer our associates competitive pay and benefits along with career growth and development programs. Join our team at ONP AZ, LLC (Petrified Forest) and experience all that this opportunity offers. Summary of Position: Responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B team to ensure the entire F&B department is working as a cohesive team. Leads team by example, helping to onboard and train new hires. Responsibilities: * Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. * Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience. * Works to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience. * Responsible for tracking labor costs according to the labor schedules provided by the F&B Manager. * Responsible for the compilation and receiving of food orders. * Responsible for monitoring the daily COGS sheets and labor costs to company standards. * Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists. * Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Position Requirements: * Must respond well to a changing work environment and able to perform at the highest level with minimal supervision * Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations * Should have experience in a very fast-paced, high volume kitchen * Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions * Must demonstrate effective written and verbal communication skills * Must have positive attitude and ability to remain calm in stressful situations * Intermediate computer skills with Microsoft Office * Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally * ServSafe Manager Certification required Knowledge and Experience: Experience: Minimum 3 (three) years F&B Management experience Expectations : * Review COGS worksheet on a daily basis to ensure accuracy * Daily review of payroll, invoice accuracy * Review, follow-up, and sign-off on all F&B logs * Work with General Manager to identify food ordering needs and oversee the receiving of the food orders to ensure 100% accuracy. * Meet with General Manager on a weekly basis to review all plans, goals and deadlines All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Responsibilities

The Kitchen Manager is responsible for ensuring kitchen performance, quality, health, and safety documentation compliance while leading the culinary team by example. This includes executing the corporate menu to high standards, training staff on recipes and sanitation, and tracking labor and COGS.