Kitchen Manager

Kitchen Manager Whiskey Licker Up POSITION SUMMARY AND PURPOSE: Responsible for directing, supporting and enforcing all tasks given by the Director of Food & Beverage, Whiskey Licker Up Saloon General Manager, and Directors of TLC Casinos/Magoos. Here is a list of examples which includes but not limited to the following: Develop menu concepts / recipes, estimating food requirements which includes food/labor costs, also plate presentation and standards. Responsible for establishing leadership, direction, and accountability for both front and back of-the-house Food & Beverage team members. ESSENTIAL FUNCTIONS AND RESPONSIBLITIES:

1. Conducts self in a manner that reflects a positive and professional image for the brand Whiskey Licker including the company and companies affiliated.
2. Display and encourage teamwork within the department which include front of house employees.
3. Must be able to work a flexible schedule (as needed) including evenings, weekends and Holidays.
4. Evaluate Staff and food products to ensure that quality standards are consistently met.
5. Work with assistant kitchen managers to ensure that food production and service standards consistently exceeds the expectations of guests.
6. Ensure promptness, freshness and quality of dishes in a timely manner. Cook and/or directly supervise the cooking of items and methods to ensure consistent quality of product and food service.
7. Supervise kitchen staff, evaluate and oversee the job performance of all Team Members.
8. Establish controls to minimize food and supply waste as well as theft prevention.
9. Evaluate pars and rotation of stock to minimize cost and maximize freshness.
10. Arrange for equipment purchases and repairs if needed.
11. Provide training and professional development opportunities for all kitchen staff.
12. Develop, coordinate and schedule routine health and cleanliness inspections in food and bar outlets.
13. Ensure and maintain sanitation codes of Clark County Health Department by making daily and regular inspections of areas to observe quality of food preparation and service; food appearance, cleanliness and sanitation of production and service areas, product holding times and temps checked regularly, equipment and employee appearance are met to standard.
14. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
15. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
16. Ensure recipes and portion specifications are accurate and correctly followed.

1. Assist managers as needed in areas such as plate presentation and special function menu planning.
2. Prepare operational reports and analyses setting forth progress / adverse trends and make appropriate recommendations.
3. Perform other related duties incidental to the work described herein; which includes disciplinary actions up to and including termination.
4. Must attend all meetings deemed necessary by the Executive Management, General Manager, Human Resources, and Director of Food and Beverage.

Requirements and Supervisory Responsibilities This position manages all kitchen employees and is responsible for the performance, management and hiring of the employees within that department. This Position also includes but not limited to the following:

• Proven working experience as a Head Chef, Executive Chef or Kitchen Manager
• Excellent record of kitchen management
• Capable of delegating multiple tasks
• Ability to spot and resolve problems efficiently
• Follow directives of Restaurant Manager and Kitchen Manager
• Ensure Product and Finished Items are of High Quality, meet the established specifications and are fresh and wholesome
• Capable of delegating multiple tasks
• Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Keep up with cooking trends and practices.
• Leadership Skills, Problem Solving and clear communication (both written and oral)
• Regular communication with Restaurant Manager and Kitchen Manager
• Working knowledge of various computer software programs (Stratton Warren, InfoGenisis MS Office, etc. etc.)

Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The position requires employee (but is not limited) to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours, holiday and weekend work. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.