Kitchen Manager - Old Forge, United States - Great Pines by Weekender

Great Pines by Weekender Old Forge, United States

1 month ago

SEASONAL

Description

Kitchen Manager: Lean-To at Great Pines

**Urgently Hiring**

Are you looking for a new opportunity to grow with a dynamic team and company of hospitality professionals changing the way guests stay and explore the Adirondacks? Are you independently-driven, do you thrive in positions of leadership, are you looking to join and help lead the team of an award-winning, waterfront resort in the Southern Adirondacks? If so, then this unique opportunity might be for you. Please review the job description below and if you feel you qualify and might be a fit, then submit your resume and get in touch with us today

Core Values

Embrace a Growth Mindset: Always be a student and always be open-minded
Be Adventurous: Be excited by challenge and willing to fail-forward
Be a Ninja: Commit to being world class at your job and lean-in to your superpowers
Be a Host: Treat guests and teammates like you would family
Be of Integrity: Own your Domain: Be accountable to your job & the greater mission; Embrace honesty, transparency and vulnerability;Follow-through and do what you say you're going to do

Job Responsibilities

The Kitchen Manager will assist in menu development , monitoring food costs and vendor relationships. Supporting the team members to run the operation smoothly.

Hiring and scheduling according to the business needs and daily operation
Ensure all kitchen duties are completed daily and weekly
Ensuring the bi-annual team cleaning of the kitchen, overseeing equipment maintenance, cooler cleanings and handling anything that is shut down for the off-season
Planning menu
Ensures high standards of cleanliness, inspection protocol and make sure these standards of cleanliness and safety are maintained
Minimize food waste, supply waste and theft
Training employees to understand the safeguards around food safety, preparation and storing
Managing budgets and food percentages to budget
Prepare and provide necessary data for budgets, annual projections, labor and costs. Take corrective actions necessary to assure that financial goals are met.
Attend food and beverage staff and management meetings
Cooks or directly supervises the cooking of menu items, requiring skillful understanding and preparation in line with the Lean To's vision
Ensures proper staffing
In conjunction with the General Manager, assists in maintaining a high level of service principles
Develop and continue to provide a professional work environment
Ensure a safe work environment and positive atmosphere
Ability to work nights, weekends and holidays
Always embodies and exemplifies Weekender's Core Values and Mission

Qualifications

Must have previous leadership role in back-of-house/culinary; additional experience managing front-of-house in some capacity is a bonus
Must have experience on the line, both behind in light cooking, prep work and in front of line expediting
Experience in kitchen equipment cleaning and maintenance
Must have experience in Health Department codes and Serve Safe requirements

Operations

Must be willing to take on regular shifts to meet payroll budgets and in understaffed situations such as bartending, serving tables, cooking, dishwashing
Update menu, work with General Manager to cost menu- experience in this required to maintain optimal profitable menu and avoid loss
Curating and managing the day-to-day dining experience for both guests of the hotel and other visitors from the local community or other hotels
Maintain quality standards of cleanliness, code standards through health inspections and tidiness of restaurant
Managing employees, setting schedules, submitting payroll
Managing time off and scheduling
Controlling payroll costs to associate with business needs, staffing needs and daily service
Managing vendor relationships with ordering both food and beverage
Ordering as needed for restaurant production
Keeping a weekly inventory of food and beverages on property in order to make insightful and none-wasteful ordering decisions
Noticing any maintenance issues/needs throughout the restaurant in regards to equipment and handling repairs as necessary
Daily, weekly and monthly sales projections and food purchasing budgets in conjunction with the General Manager

Compensation:

Pay is biweekly, with starting rate of $1125 per week depending on experience.
Up to $250 travel reimbursement, reimbursed on first paycheck
Housing, utilities and WiFi is included at no additional charge in employee housing
$500 end of season bonus paid out upon successful completion of season
Expected work-week: 50-60 hours per week.
This is a seasonal restaurant and work environment, and the Lean To will close for the fall season in mid- to late-October.

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