Job Description

Job Description

Job Description

Managing kitchen operations, ensuring quality, safety, and efficiency by managing staff, controlling inventory, creating schedules, and maintaining equipment. Responsibilities include training staff, ensuring adherence to recipes and safety regulations, ordering supplies, managing budgets, and coordinating with other management for menu development. Key skills for this role include leadership, communication, problem-solving, and strong organizational abilities.  

As the event coordinator we are looking for someone who can help with organizing and executing events at our union hall, managing logistics, vendors, and budgets to ensure they meet event objectives. Supervision of on-site operations and conducting post-event analysis to assess success and identify areas for improvement.  

Kitchen Manager Job Responsibilities:

• Assists the chef in all food service operations and day-to-day operations of the kitchen.
• Provides directions to kitchen staff, ensuring execution of all employee duties.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements and standards.
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
• Completes the duties of a line cook when needed and can perform the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures the utilization of daily prep sheets and meat/fish yield sheets. Verifies that product counts are recorded accurately daily. Participates in the monthly reconciliation of inventory.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to achieve budgeted goals within restaurant policies and procedures.
• Supervises and approves the completion of training and development for kitchen staff.
• Participates in the hiring process by conducting interviews and offering making hiring recommendations.
• Assists in the completion of all back-of-house employees’ 30-day and annual reviews.

Kitchen Manager Qualifications/Skills:

• Customer service
• People management, fostering teamwork, and giving feedback
• Planning and multi-tasking
• Developing budgets
• Self-motivated with a high level of energy
• Conflict resolution
• Strong Verbal communication

Education, Experience, and Licensing Requirements:

• High school diploma or GED
• 5+ years of hospitality-related experience
• 3+ years of kitchen manager or leadership experience
• SERV Safe Certification
• Comfortable using a computer, navigating standard office and point-of-sale software

• Conducts short- and long-term planning and management for events.
• Build relationships with members and clients who reserve event space at our union hall
• Coordinates banquet bookings and maintain a calendar of events detailing all necessary areas/spaces for events.
• Hires, trains, mentors, and supervises event staff. Leads the events team staff to achieve organizational goals by working seamlessly with other departments and outsourced service providers to host effective and inspiring events.

• Simplifies the communication of complex operational directives.
• Works effectively on multiple projects simultaneously with competing deadlines
• Demonstrates excellent interpersonal skills, incorporating customer service and leadership skills
• Displays strong organizational and project management skills

Education, Experience, and Licensing Requirements:

• Event management or hospitality management degree a plus

1 to 2 years’ experience in an event or catering environment, preferably in a supervisory role.

Job Tags

Similar Jobs