Description
Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below.
Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food.
Summary
The Kitchen Manager is responsible for all food production including all items produced for
restaurants, banqueting and/or other outlets. Menu development, food purchase
specifications and standardized recipes. Development and monitoring of food and labor
budgets for the department also fall within this individual’s purview, as does staff
supervision. Furthermore, the Kitchen Manager is responsible for maintaining the highest
professional food quality and hygiene standards throughout the operation.
Job Responsibilities & Duties
- The Kitchen Manager schedules and coordinates the work of chefs, cooks and other
kitchen employees to ensure that food preparation is economical, technically correct and
within budgeted labor cost goals.
- The Kitchen Manager ensures that high standards of hygiene, cleanliness and safety are
always maintained throughout all kitchen areas.
- The Kitchen Manager evaluates food products to ensure that company quality standards
are consistently attained.
- The Kitchen Manager plans menus for all food outlets in the business.
- The Kitchen Manager prepares necessary data for applicable parts of the budget; the
Kitchen Manager projects annual food, labor and other costs and monitors actual financial
results and takes corrective action, as necessary, to ensure that financial targets are met.
- The Kitchen Manager establishes, and maintains, controls to minimize food waste and
theft.
- The Kitchen Manager safeguards all food handlers work practices by implementing training
programs to increase their knowledge about safety, hygiene and accident prevention
techniques.
- The Kitchen Manager approves the requisition and purchase of products and other
necessary food supplies.
- The Kitchen Manager develops standard recipes and techniques for food preparation and
presentation which help to assure consistently high quality
- The Kitchen Manager implements measures to minimize food costs, exercises portion
control for all items served and works with the Food & Beverage manager in establishing
menu selling prices.
- The Kitchen Manager will attend food & beverage staff and management meetings.
- The Kitchen Manager will consult with the Food & Beverage Manager about the food
production aspects of special events and banquets.
- The Kitchen Manager cooks, or directly supervises the cooking of, skill intensive items.
- The Kitchen Manager ensures proper staffing, maximum productivity and exceptional
quality standards: controls food and wage costs to achieve maximum profitability.
- The Kitchen Manager interacts with the food and beverage department to ensure that food
production consistently meets, or exceeds, the expectations of guests.
- The Kitchen Manager develops policies and procedures to enhance and measure quality.
- The Kitchen Manager, in conjunction with Food and Beverage team, assists in maintaining
a high level of service principles in accordance with established standards.
- The Kitchen Manager evaluates products to ensure that quality, price and related
standards are consistently met.
- The Kitchen Manager will establish and maintain a regular cleaning and maintenance
schedule for all kitchen areas and all kitchen equipment.
- The Kitchen Manager supports safe work habits and a safe working environment at all
times.
- The Kitchen Manager provides training and professional development opportunities to all
kitchen staff.
- The Kitchen Manager will ensure that representatives from the kitchen attend service
meetings as required.
- The Kitchen Manager will, as required, visit the dining areas to meet guests.
- Perform other duties as directed.
Supervisory Responsibilities
- The Kitchen Manager interviews, selects, trains, supervises, counsels and disciplines all
employees in the department.
- The Kitchen Manager, develops, maintains and trains a professional work force.
- The Kitchen Manager puts in place whatever measures are necessary to ensure a safe
working environment and attitude on the part of all employees in areas of responsibility.
- The Kitchen Manager ensures all services to customers are conducted in a highly
professional manner.
Other Skills And Abilities
- The Kitchen Manager demonstrates an ability to produce a high volume of work in a timely
manner, which is accurate, complete, and of high quality.
- The Kitchen Manager demonstrates an ability to interact positively with supervisor,
management, coworkers, members, and the public to promote a team effort and maintain
a positive and professional approach.
- The Kitchen Manager demonstrates an ability to come to work regularly and on time, to
follow directions, to take criticism, to get along with co-workers and supervisors, to treat
co-workers, supervisors and guests with respect and courtesy, always refraining from
abusive, insubordinate and/or violent behavior.
Language Skills
Ability to read, analyze, and interpret general business professional publications, technical
procedures, manuals or statutory regulations. Ability to write reports, business
correspondence, and standard of performance manuals. Ability to effectively present
information and respond to questions from groups of managers, suppliers, members, and
employees.
EDUCATION And/or EXPERIENCE
Bachelor's degree in Culinary Arts
Must have at least 15 years culinary experience
Extensive food and wine knowledge and creativity
Leadership/management Level Experience Required
Detailed knowledge of purchasing, ordering, receiving, food costing and inventory
procedures.
Computer Skills
Working knowledge of various computer software programs including, but not limited to,
Word-processing, spreadsheets, and email.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school. Driver's License.
PHYSICAL DEMANDS
While performing the duties of Kitchen Manager, the employee is regularly required to talk or
hear. The employee is occasionally required to stand; walk; sit; use hands to finger,
handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee
must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job
include close vision and distance vision.
WORK ENVIRONMENT
While performing the core functions of Kitchen Manager, the employee is usually indoors, in
a controlled environment, and experiences moderate noise levels in the working
environment.