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Kitchen Manager
Kitchen ManagerCAMPBELLS LODGE INC • Chelan, WA, US
Kitchen Manager

Kitchen Manager

CAMPBELLS LODGE INC • Chelan, WA, US
30+ days ago
Job type
  • Full-time
Job description

Job Description

Job Description

Job title : Kitchen Manager

Reports to : Executive Chef

Pay rate : $24.00 to $27.00 DOE

Position type : Full Time – health benefits after 1 year and 1456 hours worked.

Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.

Summary :

A kitchen manager manages the daily operations of the kitchens at Campbell’s Resort, ensuring that everything runs smoothly for the staff and customers. The Kitchen Manager is considered a manager at Campbell’s Resort and expected to conduct himself / herself in such a manor. The Kitchen Manager is charged with the responsibility of enhancing and growing the culture while protecting the Food and Beverages Dept.’s most important asset, our staff.

Minimum Requirements :

  • 3-4 years’ experience as a Kitchen Manager or equivalent leadership experience – extensive knowledge of breakfast, lunch and dinner required.
  • Ability to read and write a menu and produce its contents to required standards.
  • Ability to give direction and contribute to a team atmosphere.
  • Good listening and written and verbal English communication skills.
  • Ability to handle and assign tight deadlines and maintain composure under stress.
  • A current Food Handler's permit is required within 14 days of hire.
  • Self-motivated : can find work to do without constant supervision.
  • Able to maintain a positive mental attitude.
  • Delegation : Must be able to delegate multiple tasks / projects and oversee their completion.
  • Ability to manage a weekly schedule of up to 40 employees during peak season.
  • Serve Safe Certified or the equivalent there of.

Physical Requirements :

  • Constant standing and walking.
  • Occasional pushing, pulling, bending, reaching, lifting and stooping.
  • Able to safely lift 50 pounds.
  • Occasional stair climbing.
  • Essential Functions :

  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Assists the chef in all food service operations and day-to-day operations of the kitchen.
  • Oversees and approves training and development of kitchen staff.
  • Provides direction to kitchen staff, ensuring execution of employee duties.
  • Monitors kitchen operations to ensure compliance with health and fire dept regulations.
  • Ensures compliance with state, federal, and local food handling requirements and standards.
  • Assist in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
  • Completes the duties of a line cook when needed and can perform the duties of all kitchen positions.
  • Ensures products are stored at correct temperatures and the recipe books are up to date with current menu items, potions, and ingredients.
  • Ensures utilization of daily prep sheets and meat / fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
  • Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
  • Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
  • Oversee and ensure all food is served following standard recipes and special diet orders.
  • Determine amount and type of food and supplies required using production systems.
  • Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
  • Store food properly and safely, marking date, item, and initials.
  • Report and see through the necessary equipment repair and maintenance of equipment.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
  • Oversee work areas are always neat and clean; cleaning and maintaining equipment used in food preparation.
  • Complete food temperature checks before each service.
  • Support and supervise common teamwork.
  • Look at each plate as the guest will perceive it, advise employees to do it over if necessary.
  • Training the team to understand and recognize correct cooking techniques and plating procedures.
  • Create an atmosphere that makes Campbell's an enjoyable place to work.
  • Always act as a role model for employees.
  • Help control waste, labor and food costs.
  • Assist with receiving, stocking and inventory controls.
  • Address sanitation at all opportunities.
  • Identify problems and recommend solutions to the Executive Chef and Executive Sous Chef.
  • Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.
  • Help enforce internal security.
  • Position Type and Expected Hours of Work :

    This is an hourly position, expected work hours are based on seasonal volume, business demand, and hours of operation.

    Weekends and holidays are also necessary.

    Other Duties :

    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

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    Kitchen Manager • Chelan, WA, US

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