Kitchen Manager

The Kitchen Manager is responsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team. Responsibilities: Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. Responsible for direct leadership, coaching and mentoring of the culinary team in theirrespective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines. Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations. Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team. Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience. Responsible for managing labor costs according to the labor schedules provided by the F&B Manager. Responsible for assisting the F&B Manager with the compilation and receiving of food orders. Responsible for monitoring the daily COGS sheets and labor costs to company standards. Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists. Position Requirements: Must be self motivated with the ability to perform with the highest professional and ethical standards Must respond well to a changing work environment and able to perform at the highest level with minimal supervision Must possess strong leadership and managerial skills that include th