Competitive Salary Based on Experience

JOB DESCRIPTION

Here at Jim Shirley Enterprises, we are in search of a Kitchen Manager who brings both precision and care to our culinary operations. This role involves guiding food preparation in collaboration with the executive chef and enhancing our menu offerings with creativity and attention to detail. The ideal candidate will passionately pursue the creation of exceptional dishes that delight both in presentation and taste, ensuring that our high standards of culinary excellence are consistently met.

In this position, the Kitchen Manager will nurture a supportive and compliant kitchen environment. You will lead the kitchen staff with a gentle yet decisive approach, ensuring adherence to health codes and maintaining impeccable cleanliness daily. Your responsibilities will extend to thoughtful menu planning, meticulous inventory management, and the efficient handling of kitchen supplies, aiming for seamless kitchen operations and top-notch food quality.

Additionally, the role includes precise tasks such as protein preparation, training new staff, and overseeing the order of food supplies and kitchen utilities. Effective communication with the Executive Chef about staffing and operational issues is crucial. You will address challenges with thoughtful solutions and maintain control over kitchen activities, ensuring each shift runs smoothly under your supervision and that all areas meet our standards of cleanliness and operation.

RESPONSIBILITIES

• Directs food preparation and collaborates with the executive chef.
• Helps in the design of food and specialty menus.
• Produces high-quality plates, including both design and taste.
• Oversees and supervises kitchen staff ensuring health code standards and daily cleanliness.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve the kitchen’s performance and productivity.
• Prepares all recipes properly.
• Weighs and cuts all proteins.
• Communicates with the Executive Chef regarding the scheduling of staff shifts.
• Oversees the training of new employees.
• Orders food supplies and paper goods.
• Monitors and maintains kitchen equipment and cleanliness.
• Solves problems that arise and seizes control of issues in the kitchen.
• Holds staff accountable for the operation and cleanliness of each area in the BOH on your scheduled shift.

EDUCATION & EXPERIENCE

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in English
• Serv Safe certifications

KNOWLEDGE, SKILLS & ABILITIES

• Commitment to Culinary and Hygiene Excellence
• Ability to lead a team
• Able to communicate effectively with team members, peers, and supervisors
• Able to problem solve independently in a high-intensity environment
• Understanding of stress management for self and team
• Restaurant kitchen knowledge and experience
• Detail-oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Ability to operate Microsoft Office
• Knowledge of local ingredients and flavor profiles
• Ability to construct recipes within new trends
• Knowledge of basic mathematical and accounting skills

PHYSICAL DEMANDS

• Must be at least 18 years of age
• Able to meet physical demands such as lifting at least 50 lbs. as well as standing on your feet for up to 8 hours
• Must be able to sustain frequent walking, bending, stooping and lifting

WORKING CONDITIONS

• Indoors
• Exposure to a fast-paced, high-temperature, and noisy environment
• Occasional prolonged visual attention

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.