Kitchen Manager

Three or more years of experience planning, directing, supervising and coordinating a large kitchen operation.

The duties of this position are organized into five core pillars of operational and culinary leadership: Focus Area Key Responsibilities and Expectations Culinary Leadership & Menu Planning Plan menus in direct consultation with the Food & Beverage Director. Assure strict adherence to established menus, standardize recipes, and maintain the facility's quantity recipe files.

Supervise, direct, and participate in the hands-on preparation and cooking of food items (meats, soups, vegetables, complex salads, and desserts).Regulate cooking temperatures, test food quality, season appropriately, and determine precise portion sizes. Check methods of food preparation, cooking, and garnishing; taste and inspect food prepared by subordinates to guarantee quality, variety, and presentation.

Assess food returned to the kitchen to evaluate waste, using those insights to modify future menus, plan leftover utilization, and adjust cooking methods. Personnel Supervision & Training Supervise and coordinate the daily activities of cooks, food service workers, and dishwashers to ensure an economical, efficient operation. Prepare work schedules, distribute workloads, and manage attendance and leave schedules. Evaluate employee performance and provide continuous, constructive feedback.

Develop and administer training programs, providing targeted on-the-job training to subordinates. Recommend and execute personnel actions including staffing level determinations, hiring, and terminations, while ensuring Equal Opportunity Employment (EEO) practices. Maintain highly open lines of communication to foster a collaborative and cohesive kitchen environment.

Financial Control & Supply Management Estimate consumption and place orders for food and kitchen operating supplies through approved purchasing agents. Contact vendors to compare pricing and quality, ensuring optimal use of resources. Establish and maintain inventory stock levels to prevent pilferage, spoilage, waste, or misuse in all preparation and storage areas. Ensure all food preparation remains highly economical and technically correct to run a profitable food service operation.

Facility Operations & Safety Compliance Oversee day-to-day operations, ensuring a clean, safe, and pleasurable environment for all patrons. Monitor the cleanliness and repair of the facility; promptly report damages, mechanical failures, or equipment malfunctions. Identify, report, and proactively correct safety hazards in accordance with military and health sanitation regulations. Monitor operating costs, facility maintenance, and the overall upkeep of kitchen equipment.

Representation & Collaboration Coordinate directly with the Assistant Manager, Catering Manager, and other facility personnel regarding special catering events. Represent the dining facility at conferences, advisory group meetings, and committee sessions with Command representatives, commercial activities, and government organizations. Solve operational problems using sound judgment, exercising diplomacy and tact when dealing with patrons and leadership.