Kitchen Manager - Full Time (Winner's Circle Indianapolis)

JOB SUMMARY:

Responsible for all food production including that used for the restaurant, banquet functions and other events. Develops menus, food purchase specifications and recipes. Supervises staff and develops and monitors food and labor budget for the department. Maintains the highest level of professionalism, food quality and sanitation standards.

 

DIRECTLY SUPERVISES: Cook(s), Bartender(s), Dishwasher(s), Porter(s), Server(s)/Waiter(s)/Racing

 

KEY JOB FUNCTIONS:

• Plans menus for all food outlets.
• Schedules and coordinates the work of other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Leads team members by creating a positive, supportive environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Requisitions products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes and maintains controls to minimize food and supply waste and theft.
• Safeguards all food preparation by team members implementing and conducting on-going training to increase knowledge in all areas of the kitchen, including proper food preparation, safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation to help assure consistent and high quality food to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable areas of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Conducts pre-shift meetings.
• Consults with facility GM about food production aspects.
• Cooks or directly supervises the cooking of all items. Monitors preparation and quality of all food items, especially items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality, price and standards related to goods are consistently attained.
• Interacts with management to assure that food production consistently exceeds the expectations of the guests.
• In conjunction with the management team, assists in maintaining a high level of service principles in accordance with established standards.
• Helps develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Support safe work habits and a safe working environment at all times.
• Enforces all appearance and uniform guidelines.
• Ensures departmental compliance with all regulatory, internal controls, policies and procedures.
• Communicates with team members regularly to facilitate the effective flow of communication throughout the company.
• Ensure that exceptional guest service standards are being utilized throughout the department and that appropriate actions are being taken to correct any noted deficiencies.
• Perform other duties as directed.

 

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

SUPERVISORY RESPONSIBILTIES:

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Directly supervises multiple employees within the OTB Food & Beverage department. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Provide, develop, train, and maintain a professional work force. Ensure all services to members/guests are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all team members in areas of responsibility.

 

REQUIRED PERSONAL COMPETENCIES: