Assistant Kitchen Manager- Big Leaf Grill at Guest Services in Salem, Oregon

Job Description:

Compensation Amount:
22.00 USD Hourly


Job Summary:
The Big Leaf Grill Assistant Kitchen Manager is a direct report to the Kitchen Manager and prepares foods for service according to assignment by the F&B Manager and kitchen manager. The assistant kitchen manager must assist in planning, direction and control to all employees within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs. Maintain a consistently high standard of guest service, sanitation, cleanliness, product presentation, and cost control. Supervise Food Line Attendants and Leads to ensure tasks are completed in a friendly, safe and efficient manner.


Job Description:



ESSENTIAL FUNCTIONS

• Assist with adhering to recipes, pricing, tastings, for all food and beverage operations including breakfast, lunch, and dinner.


• Assist in providing training and support for staff on point-of-sale kitchen printers, inventory system and controls, as well as food and beverage policies and procedures. Assist with the development and annual enhancements to service standards in the variety of food units.


• Assist in reviewing, proposing and directing the quality of food units, address ease of traffic flow, design aesthetic kitchen layouts for proficient service.


• Monitor budgeted level of food sales, cost of sales, payroll, and controllable expenses, implementing corrective measures as needed. Work with procurement manager, F&B Manager, and kitchen manager.


• Assist with Inventory training, monitoring, and managing cost controls.


• Perform and participate in the month end inventory counts and enter data into reporting systems.


• Assist in providing direction and focus to drive food revenue and profitability.


• Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks with strong communication to unit managers and the general manager.


• Train and on-board new staff on safety and procedures including recipes and plate presentation.


• Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.


• Ensure that each food operation adheres to food safety guidelines including SERV Safe and HACCP. Annually update the HACCP.


• Coordinate the set-up, supervision, and execution of special events.


• Attend and participate in management and safety meetings; assist in conducting regular team meetings.


• Manage staff appropriately to enforce standards and minimize personnel conflicts.


• Assist to ensure department records such as schedules, payroll, food safety logs, inspection logs, and receiving invoices are completed accurately and in time.


• Performs such other related duties as directed or required.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; associate's degree preferred


• National Park or State Park setting experiences strongly preferred; six months full-service kitchen supervision experience strongly preferred


• ServSafe Food Safety certification or ability to obtain


• TIPS training certification or ability to obtain


• Basic computer knowledge & ability including Microsoft Windows, Outlook, Word, Excel, and food service POS systems


• Mathematic skills, and ability to follow and execute recipes

PHYSICAL AND MENTAL REQUIREMENTS

• Move about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment


• Lift, carry, and push up to 15 lbs. regularly, 20-30 lbs. frequently, and up to 40 lbs. occasionally


• Withstand temperature extremes in freezer, walk-in refrigerator, and grill areas


• Able to stand for extended periods


• Climb steps regularly


• Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English; read and write in English


• Physical presence at the job site is essential to perform job duties

EQUIPMENT USED

• Food service POS (Point of Sale) and inventory systems


• Typical office equipment (computer, phone system, fax, copier, scanner, among others.)


• Commercial kitchen machinery, appliances, tools, and utensils


• Required Personal Protective Equipment (PPE) used: goggles, gloves, cut glove

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.


Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.


OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base. Apply Now