Kitchen Manager

Kitchen Manager

Requirements

• 1-3 years of kitchen management required.
• Food Managers Certification required.
• Proficient guest service, administrative and follow-up skills.
• Intermediate to Advanced understanding of functions of food and beverage.
• Advanced knowledge of Food, Health and Safety Regulations.
• Availability to work during holidays, nights, and weekends with increased hours during peak times.
• Standing, walking, lifting, twisting, bending and traversing stairs on a frequent basis.

Responsibilities

• Provide direction, coaching, and leadership for all BOH employees (including food preparation and production, safety and sanitation, and company policies and procedures).
• Hires, coaches, and trains the kitchen staff to perform various assignments and handle the equipment.
• Responsible for training kitchen and concessions personnel in cleanliness and sanitation practices.
• Ensures employee adherence to company policies and procedures in partnership with HRBP.
• Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company-approved ticket times.
• Ensure the freshness of food products through proper purchasing and product rotation, utilizing the FIFO method.
• Checks food storage and temperatures daily, records the temperatures on the log sheet, and notifies maintenance of any issues.
• Responsible for attending trainings for new menu items and training kitchen staff on proper preparation of new menu items.
• Communicates, implements, and follows up on all changes for food products and kitchen systems and procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Responsible for rollouts of all Company initiatives and new menu implementation.
• Ensures that daily opening, mid, and closing operation duties are being completed daily.
• Maintain kitchen equipment by following the manufacturer’s operating instructions, educating staff of proper use, maintaining equipment supplies, and contacting vendors for repairs as necessary.
• Delivers exceptional guest experience through the execution of great food and drinks.
• Practice proactive guest management by following proper empowerment policy and recognizing opportunities before they occur, resolving the ones that always do and leaving the guest with a positive experience portraying a positive company image.
• Assist managers and General Manager with FOH duties as necessary.
• Responsible for weekly scheduling of kitchen staff in accordance with theater occupancy forecast, movie schedule, and employees’ availability.
• Executes private events to maximize sales and increase the guest experience.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Ensure successful delivery of the daily and weekly budgets, goals, and objectives.
• Other duties as assigned.

Preferred Qualifications

• Culinary arts degree preferred.