KITCHEN MANAGER

SCOPE OF POSITION:

The Kitchen Manager will work directly with management to oversee the kitchen’s daily activities, following CNE policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The kitchen manager is responsible for overall kitchen operations, including food and labor cost controls. The Kitchen Manager is also responsible for training the staff and overseeing their daily performance. 

DUTIES AND RESPONSIBILITIES:

The following are major duties and are not intended to be all-inclusive or restrictive.

• Works with management to coordinate and supervise the work of culinary staff to maintain CNE standards and procedures.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timing, food inventory rotation, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.  
• Oversees all aspects of the restaurant, including labor costs through effective scheduling of staff, cross-training and developing Team Members.
• Coordinates and executes catering services.
• Conducts regular inspections of locations to ensure cleanliness and maintenance meet standards.
• Provides high-quality, fresh food products in a timely manner for delivery to guests.
• Meets with suppliers to keep abreast of changes in the market.
• Performs administrative requirements in all aspects related to the restaurant and Team Members.
• Maintains CNE sanitation, health and safety standards in work areas.
• Provides leadership and support to staff, builds morale, and encourages staff empowerment.
• Performs other duties as assigned.

EDUCATION AND/OR EXPERIENCE:

• High school diploma or equivalent, including Home School Certificate.
• Two (2) years of kitchen management experience in a full-service restaurant or event venue, and/or a culinary degree, and/or two (2) years of casino F&B experience.
• Must acquire and maintain a valid Food Handler’s Card and gaming license.
• Ability to communicate with Team Members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
•  Possess a thorough knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.