Kitchen Manager

Description

Part world-class destination, part best-kept secret, our unique Ojo Spa Resorts in New Mexico honor and share sacred springs while providing authentic experience sure to inspire the senses and soothe the soul. The healing waters at Ojo Caliente Mineral Springs Resort & Spa have been drawing spa enthusiasts since 1868, yet the destination remains a high-desert hideout. 

Surrounded by earthy orange cliff walls, spa days here include soaking in mineral pools and checking out the spruced-up Historic Bath House outfitted with a new Himalayan salt sauna and eucalyptus steam room. Employees can soak for free (Monday – Thursday) with a guest and are eligible for spa treatments at discounted prices. 

Ojo Caliente Mineral Springs Resort & Spa has been named the #19 Best Destination Spa in the U.S. in the 2022 Conde Nast Traveler World’s Best Awards! Ojo Caliente is on the 2022 list of 15 Best Destination Spas in the US.

We are looking for a Kitchen Manager to join our team in the Artesian Restaurant at Ojo Caliente Mineral Springs.

Reporting directly to the F&B Manager, the Kitchen Manager is responsible for all kitchen functions, including but not limited to training of kitchen employees, food purchasing, receiving, product management, preparation and maintenance of quality standards, safety, and maintaining cleanliness and sanitation standards.
 

Embrace the opportunity to contribute to a workplace that cherishes authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork.

Join us in fulfilling our mission of providing genuinely gracious hospitality while stewarding and sharing sacred springs. Ojo Caliente Mineral Springs Resort & Spa awaits your expertise and passion.

ESSENTIAL JOB FUNCTIONS / RESPONSIBILITIES:

1. Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
2. Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
3. Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
4. Work with F&B managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
5. Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
6. Provide orientation of department rules, policies and procedures and oversee training of new kitchen employees.
7. Prepares all required paperwork, including forms, reports, and schedules in an organized and timely manner.
8. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
9. Responsible for training kitchen personnel in cleanliness and sanitation practices.
10. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
11. Provide safety training in carrying objects and handling hazardous materials.
12. Attends all scheduled employee meetings and brings suggestions for improvement.

Staff Supervision and Scheduling

1. Assist the F&B Manager, to supervise the back of the house in a high-volume kitchen, including ongoing training, development, and follow-up. Ensures that clear feedback is provided to the kitchen team in a timely manner.
2. Assists the F&B Manager to manage performance discipline BOH staff. BOH staff report to the F&B Manager and matrix to the Kitchen Manager.
3. Communicate the work schedule to staff at least two weeks in advance. Act as the primary gatekeeper of schedule information and the manager to whom staff request schedule changes.
4. Assists the F&B Manager to coordinate efforts between front and back of the house.
5. Models and creates a team spirit within the entire restaurant.

Purchasing and Inventory Management

1. Order food products according to predetermined product specifications and ensure that they are received in correct unit count and condition and in accordance with all receiving policies and procedures.
2. Control food cost and usage by following proper product requisition, storage, organization, and rotation procedures. Review product costs to existing inventory co