F&B Cafe 6311: Kitchen Manager - Winter Seasonal

Jackson Hole Mountain Resort CorporationJackson Hole Mountain Resort Corporation Teton Village, WY

F&B Cafe 6311: Kitchen Manager - Winter Seasonal

Jackson Hole Mountain Resort CorporationJackson Hole Mountain Resort Corporation

Teton Village, WY

Expired: November 01, 2022 Applications are no longer accepted.

Full-Time

Jackson Hole Mountain Resort

JOB DESCRIPTION

Position job Title: Kitchen Manager

Reports To: Executive Chef

Department: Food & Beverage

Classification: Seasonal Full-Time

FLSA Status: Exempt

GENERAL PURPOSE

The Kitchen Manager is responsible for managing and overseeing the daily operations of the kitchen including all food preparation for service and staff to provide all JHMR guests a superior dining experience in F&B establishments.

ESSENTIAL FUNCTIONS

Oversees food preparations, ensuring compliance with health, safety, food handling, and hygiene standards.
Manage all kitchen staff including hiring, evaluating, and managing performance.
Schedule and monitor all kitchen staffing to ensure proper staffing levels to support daily operations.
Approve and submit all time keeping information for each employee to ensure proper pay for each pay period.
Collaborates with Executive Chef to develop menus and recipes.
Assists the outlet Manager in all aspects of outlet operations, with a specific focus on back of house operations and supporting front of house operations.
Provide excellent customer service to guests in the restaurant and exceed guest expectations.
Responsible for ordering product adequate for business levels.
Execute all dishes/recipes for a consistent and high-quality dining experience.
Accurately record and submit monthly inventories.
Execute proper hygiene and sanitation techniques everyday.
Responsible for dissemination and enforcement of all JHMR guidelines, policies and communications.
Oversee and monitor all tracking of inventory, labor and food costs, ordering, sanitation and training of culinary team, set up and break down of kitchen.
Use proper handling techniques for all products, every day as specified by Executive Chef.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.

OTHER FUNCTIONS

Monitor labor & food costs for building with concentration on kitchen budget
Training and preparing staff in case of manager absence
Hold employees accountable for all duties of their job

-- Employees are held accountable for all duties of this job-

COMPETENCIES

KNOWLEDGE, SKILLS & ABILITY:

Proficient with Microsoft Office Suite ability to learn new software systems
Strong supervisory and leadership skills
Knowledge of food products and handling
Be able to safely operate all kitchen equipment
Strong understanding of the restaurant business
Excellent time management skills
Excellent organizational skills and attention to detail
Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work
Strong understanding of English language
Be able to handle heavy workloads and stressful situations with professionalism and a sense of urgency.

SUPERVISORY DUTIES

Supervises all kitchen staff
Supervises all F&B staff in Manager's absence

WORK ENVIRONMENT

Work is predominantly performed in an indoor, fast-paced kitchen environment that can expose the incumbent to extreme temperatures from a hot cooking line to cold walk-in coolers and freezers. Many kitchen utensils and machinery are used as well as a variety of food products and cleaning chemicals.

PHYSICAL DEMANDS

Heavy lifting up to 70 lbs.
Ability to work in a hot kitchen environment for extended periods of time
Execution of meals under various conditions of heat and stress
Ability to stand on feet for extended periods of time.
Prolonged periods of sitting at a desk and working on a computer.
Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, clean workspace, and serve guests as needed.
Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment.

POSITION TYPE AND EXPECTED HOURS OF WORK

This job is a year round full time role and typically works during restaurant business hours, which can be from early in the morning to later in the evening. Restaurants are open 7 days per week and the schedule may require work on any day of the week, including weekends and holidays. Schedules and hours may fluctuate depending on business needs.

REQUIRED EDUCATION AND EXPERIENCE

Minimum of 2 years Culinary experience
Minimum 1 year supervisory experience

PREFERRED EDUCATION AND EXPERIENCE

Minimum of 4 years of culinary experience
Formal Culinary Training with an Associates Degree in Culinary Arts

ADDITIONAL ELIGIBILITY QUALIFICATIONS

Servesafe Manager Certificate
Ability to properly operate and maintain various pieces of kitchen equipment

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

AA/EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.