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Russell

    Restaurant Kitchen Manager - Russell, United States - Cable Hollow Golf Course

    Cable Hollow Golf Course
    Cable Hollow Golf Course Russell, United States

    2 weeks ago

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    Description

    Job Description

    Job Description

    Work Hours/Schedule: This is a salaried position. The KM will establish his/her hours, and the schedule for the other kitchen employees, so the KM and the other primary chef, staff the kitchen during all hours.* The administrative nature of the position will require more than 40 hours per week. Compensation will reflect the time commitment devoted by the KM.

    *Required work on weekends, and for tournament/event preparations

    Job Description:

    The Kitchen Manager is responsible for overseeing food delivery to customers for both regular restaurant operations and special events. The KM oversees: the kitchen equipment, its organization, use and cleanliness; the hiring and supervision of kitchen employees; the ordering and management of the foodinventory; the making of menu recommendations; and the integration of kitchen and bar operations. The philosophy of the restaurant (and bar) is to both support golf operations by providing quality food and beverage opportunities to Cable Hollow golf patrons, and to serve as a stand-alone destination for quality dining and event-hosting. In overseeing the delivery of food for restaurant and special events the KM will work under the direction of the Clubhouse Manager and will coordinate with the pavilion/event coordinator. The KM's chain of command is the Clubhouse Manager and then the company president.

    Duties:

    1. Chef: Prepare high quality food that is presented attractively and delivered to servers timely. Manage high volume times with thoughtful preparation, training of staff, and organized approach.

    2. Menu:

    a. Maintain fresh restaurant menu by working with chain of command to change main restaurant menus at least 2 x's year. Change of menu means drop items not selling well; alter offerings for the different seasons (golf vs non golf); and meet the need to refresh due to the restaurant having a large number of repeat customers.

    b. Specials: create 2 to 3 dinner specials for at least Friday/Saturday and a daily lunch special (can be the same for more than 1 day). Primary purposes of specials are to manage inventory (using leftovers to reduce waste) and to exploit supplier discounts

    c. Quick $9: supervise the choice and preparation of the daily golfer lunch (takeout and menu) that the wait staff can prepare

    3. Inventory and ordering:

    a. Maintain an inventory system that is:

    i. Checked daily and

    ii. Is the basis for food ordering

    b. Make the inventory accessible to others via spreadsheet

    4. Manage the Kitchen Facility:

    a. Supervise and be ultimately responsible for marking food dates; using food in jeopardy of expiry; and disposing of expired food

    b. Supervise and be ultimately responsible for daily prep and planning:

    i. Check equipment

    ii. Insure stations full (tomatoes, eggs hard boiled, etc.)

    iii. Insure the inventory matches standard menu items

    iv. Insure that specials and soups are on hand

    c. Supervise and be ultimately responsible for daily shutdown

    i. Check thawed food for next day menu and thaw necessary items

    ii. Insure all appliances and lights are off

    iii. Insure all surfaces, stations and floor are cleaned

    iv. Insure all foods are covered, refrigerated

    5. Manage personnel by overseeing:

    a. Scheduling

    b. Training staff

    c. Hiring in concert with chain of command

    d. Supervision/Discipline in accordance with the Handbook and chain of command

    e. Time management

    6. Meet department needs and grow profitability by:

    a. Knowing costs (inventory, labor and overhead) for budget and pricing

    b. Portion control

    c. Ownership of needs and resolution of needs

    d. Achieving excellent communication with the Clubhouse Manager

    e. Develop a weekly profitability metric to be shared with ownership (that accounts for # of meals, staffing costs and COGS)

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