Kitchen Manager - Marina Station

## Description

Summary of Position

The Kitchen Manager should have culinary and management experience. The Kitchen Manager is responsible for overseeing all back of house kitchen operations and guide the staff to deliver quality products in a timely manner. We're looking for a creative, motivating professional who doesn't mind contributing to prep work or delivering food when necessary, but who won't be afraid to delegate.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Along with complying with all laws, company policy, and brand standards, the following are the Essential Functions of this position:

1. Maintain the highest level of professionalism and hospitality in conduct and appearance at all times.
2. Ensure all staff are trained in Life Safety and Fire Safety procedures.
3. Develop, promote, and execute all actions required to achieve revenue goals and cost efficiencies for the hotel.
4. Ensure that all transactions with guests are handled in a legal and ethical manner.
5. Comply with Company Standards of Service as outlined by Yonah Capital
6. Treat guests, vendors, customers and co-workers with professionalism and respect at all times.
7. Complete Departmental and company training as assigned.
8. Maintain a clean and neat appearance at all times. A complete uniform (or business dress for non-uniformed associates) must be worn at all times in public areas, including name tag.
9. Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
10. Assign and direct kitchen associates to maximize productivity and minimize waste.
11. Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established Yonah Capital guidelines.
12. Inspect daily use records so as to make sure that estimates are filled in correctly and associates are following these estimates.
13. Pull all food needed for daily production from the walk-in box and utilize all leftovers.
14. Manage kitchen staff and coordinate food orders
15. Supervise food prep and cooking
16. Check food plating and temperature
17. Establish portion sizes
18. Schedule kitchen staff shifts
19. Price menu items in collaboration with the Restaurant Manager
20. Order food supplies and kitchen equipment, as needed
21. Train kitchen staff on prep work and food plating techniques
22. Store food products in compliance with safety practices (e.g. in refrigerators)
23. Keep weekly and monthly cost reports
24. Maintain sanitation and safety standards in the kitchen area
25. Lead monthly all associates meetings focusing on service and cost controls along with new promotional items.
26. Promote and maintain effective communication in the F&B department within the hotel.
27. Maintain and supervise good “housekeeping” practices in all areas in the restaurant and kitchen. Turn in the daily cleaning checklist and strictly enforce the “clean as you go” policy.
28. Practice safe work habits, wear protective safety equipment, and follow ServSafe standards.
29. Perform any and all other duties as requested by management.
30. Have a thorough knowledge of emergency procedures.
31. Be continuously updated on all brand F&B initiatives.
32. Complete monthly inventory & report outs (food, beverage, market) to be submitted to the Restaurant General Manager.
33. Assist the Management Team in planning and setting up special events (ex. Mother’s Day, Easter, Thanksgiving, New Years, Holiday Events, etc.) property wide.
34. Any other duties directed by the General Manager and/or Food and Beverage Director.

Supervisory Responsibility

The Kitchen Manager is responsible for all back of house staff.
## Qualifications & Environment

Competencies

1. Leadership & Team Management: Ability to lead, train, and motivate a diverse kitchen team across multiple service formats.