Regional Kitchen Manager

Description:

Maintain accurate records and reports, including financial data and inventory levels. Excellent knowledge of the food and beverage industry. A strong understanding of culinary procedures, trends and standards. Must possess strong leadership skills needed to organize and planning for kitchen operations. Critical thinking and problem solving skills to overcome issues in the kitchen. Oversee the day to day operations of multiple kitchens, ensuring they are operating at peak efficiency’s and meeting company standards for quality and cleanliness. Hire, train, and manage kitchen staff, including conducting regular performance evaluations while coaching and developing team members. Implement operational SOP to ensure consistency across kitchens in the region. Monitor food cost and inventory levels, work with kitchen staff to develop and implement strategies to control costs and minimize waste. Ensure compliance with SNHD with health and safety regulations, including conducting regular inspections of all kitchens in the region. Conduct regular meetings with the MOD’s to discuss any challenges with in the kitchen operations.

Qualifications:

Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred.  Must possess and demonstrate strong leadership skills.  Ability to communicate effectively. Must demonstrate sound judgment in decision making.  Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation.  Must have the ability to work in any kitchen environment, high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food.  Directly supporting and enforcing all initiatives given by the Food & Beverage Director.