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Kitchen Manager
Job Title: Kitchen Manager
Location: Sleepy Eye Golf Club
Position Overview
The Kitchen Manager is responsible for overseeing the day-to-day operations of the kitchen, ensuring high-quality food preparation and presentation, managing kitchen staff, and maintaining a safe, clean, and efficient work environment. This position requires collaboration with the Bar Manager to provide a seamless dining and beverage experience for guests. Both roles are overseen by the General Manager, ensuring alignment with overall operational goals.
Key Responsibilities
Team Management:
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Supervise, train, and mentor kitchen employees, ensuring adherence to performance standards.
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Schedule shifts, manage time-off requests, and ensure adequate staffing during peak and off-peak hours.
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Promote teamwork, positive morale, and a culture of respect among kitchen staff.
Kitchen Operations:
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Oversee food preparation, cooking, and plating to ensure consistent quality and presentation standards.
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Collaborate with the Bar Manager to align kitchen and bar operations, including, menu specials, and event planning.
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Manage special event catering and golf course dining needs.
Safety and Cleanliness:
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Enforce compliance with food safety and sanitation standards, including local health regulations.
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Conduct routine inspections of kitchen equipment and facilities, arranging maintenance or repairs as necessary.
Inventory and Cost Control:
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Manage inventory levels to minimize waste and ensure the availability of ingredients.
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Work with the Bar Manager to coordinate shared inventory and procurement efforts when necessary.
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Develop and monitor budgets for labor, food, and supplies to achieve financial targets.
Menu Development:
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Collaborate with management to design and update seasonal menus and specials.
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Analyze customer feedback to refine dishes and improve the dining experience.
Working Relationships:
Bar Manager:
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Coordinate efforts to ensure smooth kitchen-bar operations.
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Collaborate on menu and beverage pairings and event planning.
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Communicate regularly to address operational challenges and maintain high service standards.
General Manager:
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Report regularly on kitchen performance, including food quality, staffing, and financial metrics.
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Work under the General Manager’s guidance to align kitchen operations with overall business goals.
Qualifications:
Experience: Minimum of 2-3 years in a kitchen management or supervisory role, preferably in a restaurant or catering environment.
Education: Culinary arts degree or equivalent experience preferred.
Skills:
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Strong leadership and communication skills.
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Expertise in food preparation, cooking techniques, and menu planning.
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Knowledge of food safety regulations and practices.
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Proficiency in inventory management and cost control.
Work Environment:
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Fast-paced kitchen environment with varying schedules, including weekends and holidays.
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Occasional lifting of up to 50 pounds and prolonged standing.
Compensation and Benefits:
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Competitive salary based on experience.
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Benefits package
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Opportunities for professional development.
To Apply:
Submit your resume using the form above