Sawmill Market Kitchen Manager

Description

Position Purpose: The Kitchen Manager will prepare signature dishes under the direction of an General Manager and ensure that food comes out simultaneously, in a high quality and timely fashion. The Kitchen Manager is an essential support to the Front of House team in creating unforgettable dining experiences for guests.

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of the General Manager.
• Communicate daily with Kitchen team members regarding job assignments and required timeframe.
• Maintain high level of positive and professional approach with coworkers and guests.
• Direct food preparation and culinary activities, including estimates of food requirements and food/labor costs.
• Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
• Produce high quality plates both design and taste wise.
• Willing to work a station during service when the Executive Chef is expediting.
• Ensure that the kitchen operates in a timely way.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.
• Order supplies to stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards.
• Other duties as assigned consistent with the functions of this position as needed at the property.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

Requirements

• High school diploma or equivalent experience/training. 
• Preferred but not required: Four-year college degree, Hospitality or equivalent combination of education and experience.
• 2-3 years of kitchen management or equivalent combination of education and experience.
• New Mexico Food Handler Certification and ServSafe Manager Certification.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.