Kitchen Manager
- Strong leadership and communication abilities.
- Ability to multitask and perform efficiently under pressure.
- High attention to detail with commitment to food quality and presentation.
- Collaborative attitude and commitment to fostering a positive team culture.
- Ability to stand, walk, and work in hot environments for extended periods.
- Ability to lift, carry, and transport items up to 40 lbs.
- Manual dexterity to handle kitchen equipment and tools safely.
- Supervise and assist in the preparation, cooking, and presentation of all menu items according to standards.
- Maintain consistency in quality, portioning and plate presentation across all culinary outlets (restaurant & events).
- Ensure all recipes, production standards, and sanitation practices are followed correctly.
- Coordinate food preparation between stations to ensure timely service during peak periods.
- Provide direction, training, and coaching to line cooks, prep cooks, and stewards.
- Assist with scheduling, task delegation, and daily shift briefings.
- Support onboarding of new culinary staff and cross-train team members as needed.
- Promote a positive, professional, and collaborative kitchen environment.
- Enforce all local health codes, HACCP guidelines, and resort safety policies.
- Maintain cleanliness and organization of kitchen equipment, storage areas, and workstations.
- Monitor proper food handling, labeling, rotation, and storage procedures.
- Assist with ordering, inventory management, and tracking of kitchen supplies.
- Help minimize waste through proper preparation, utilization, and storage practices.
- Report any equipment malfunctions or supply shortages to management promptly.
- Support culinary operations for restaurants, banquets, in-room dining, and special events.
- Work with chefs to ensure menu items meet guest expectations and brand quality standards.
- Engage professionally with guests when interacting during open kitchens or special events.
Leadership & Team Support
Safety & Sanitation
Inventory & Cost Control
Guest Experience
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