posted May 3, 2023
Kitchen Manager - Oasis & Employee Cafeteria
Summary of Position:
Train, supervise and work with all chefs and staff in order to prepare, cook, and present food according to resort standard recipes, providing the best dining experience to our internal and external guests, through food quality, value and service.
- Select, train and supervise kitchen staff in the proper preparation of food items.
- Schedule kitchen staff, including temporary labor, to maintain proper coverage while keeping payroll costs in line.
- Assign in detail, specific duties to all staff undersupervision for efficient operation of each kitchen, and food preparation, while ensuring proper cleaning and sanitation practices are followed.
- Organize/coordinate hot and cold food items together to fill ordered tickets.
- Coordinate daily Staff feeding needs, food rotation and preparations with Banquet Kitchen chefs and assist with guest service during peak times.
- Ensure proper receiving and storage temperature of products to comply with health department regulations.
- Inspect quality, counts, and weights of all prepared foods before, during, and after production.
- Communicate all information pertaining to food preparation to Executive Chef and Purchasing.
- Order and maintain par levels for food, paper and plastics, and any other kitchen items to ensure efficient operation of departments.
- Any other tasks as assigned by the Executive Chef, Kitchen Management and/or General Manager.
- Organize and conduct pre-shift meetings, communicating pertinent information to the staff.
- Interact positively with customers promoting hotel facilities and services.
- Resolve problems to the satisfaction of involved parties.
- Answer telephones in a clear voice, coordinate and document cabana reservations.
- Develop and implement cost saving and profit enhancing measures.
- Control payroll and equipment costs.
- Maintain profitability of outlets to support overall hotel operation.
- Other functions as necessary, including managing special projects, and cleaning.
Ready all foods for firing during peak service times.
Assist in production of all food items whenever needed.
Inventory all food items as scheduled.
Log and extend all labor hours daily. Evaluate for weekly allotment.
Supervise daily cleaning of walk-in and reach-in coolers; service areas with regard for safety concerns.
Responsible for rotation of product, to maintain and ensure service of the freshest product possible.
Education: Any combination of education, training or experience that provides the required knowledge, skill and abilities. High School Diploma preferred.
Experience: Prior supervisory experience preferred. Must possess a thorough knowledge of food production, standard recipes and proper food preparation.
Certificates or Licenses: Maricopa County Food Service Worker card.
Knowledge, Skills, and Abilities:
- Ability to train and supervise with strong leadership skills
- Ability to make quick and efficient decisions to benefit the team and internal guest.
- Ability to perform at the highest level executing Arizona Grand Resort standards
- Ability to read and speak English to comprehend and communicate job functions.
- Ability to work on slippery and wet surfaces for a continuous period.
- Ability to perform all essential functions in extreme temperature situations.
- Ability to work in confined areas.
- Finger/hand dexterity in order to operate food machinery.
- Ability to stoop, grasp, lift and/or carry, or otherwise transport goods weighing up to 200lbs. on a continuous basis.
- Behaves ethically
- Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language
- Professional Appearance: Exhibits an appearance appropriate for a four diamond resort (Specific grooming standards are available for review)
*This position is a safety-sensitive position. Under the law, safety-sensitive positions are defined as positions where the employee operates, repairs, maintains or monitors the performance or operation of a motor vehicle, equipment, machinery, or power tools. Safety-sensitive positions may also include jobs where the tasks or duties required of the employee could affect the safety or health of the employee performing the task or others.