Diamond Resorts Lahaina, Hawaii
Jan 21, 2021
JOB SUMMARY The Kitchen Manager is responsible for all aspects of kitchen and culinary management to include planning and preparation of quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training; while directing, training, and monitoring performance of team members. ESSENTIAL JOB FUNCTIONS Establishes recipes, quality standards, production schedules, and timelines to ensure guest satisfaction. Actively oversees and ensures that daily food preparation and presentation standards are met. Demonstrates and provides training to team members on cookery, knife skills, proper cooking techniques and plating presentation. Ensures daily checklists are completed for Quality Assurance (QA) standards. Delegates job functions for assigned workstations with attention to detail, speed, and accuracy. Maintains cleanliness and proper sanitation of food and beverage areas. Develops menu items and recipes to be sold in the food and beverage outlets. Prepares department budgets and monitor expenditures to ensure costs of goods sold and operating expenses are managed according to budget. Plans and develops procedures to improve operations. Establishes work priorities and departmental goals. Establishes and coordinates department training and development. Consistently reports to management on priorities and activities of the department. Directs communication with departments and outside entities. Acts as a business contact with colleagues, purveyors, and Health Department officials. Ensures compliance with state food, liquor (where applicable), and sanitation laws and regulations. Schedules team members in alignment with business levels. Processes payroll timely and accurately. Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheets (SDS) logbook and safety binder. Maintains a Green rating with the Health Department. Completes all required Company trainings and compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. EDUCATION Technical/Trade school certification or equivalent experience in related field. EXPERIENCE A minimum five (5) years of experience in the culinary field required. A minimum three (3) years of supervisory experience in the culinary field required. SUPERVISORY RESPONSIBILITIES This position spends the majority of the time (50% or more) achieving organization objectives, often through the coordinated achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action; develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives. Specific supervisory duties include, but are not limited to the following: Determines and creates policies, procedures and manuals for direct reports. Establishes objectives and goals for the team; plans, organizes and manages work flow. Assigns, monitors, and reviews work; evaluates direct report's performance. Recruits, interviews, trains, disciplines, and terminates direct reports. Orientates and trains direct reports. Approves time records and time off requests; submits payroll for direct reports. Investigates and resolves concerns and complaints. Provides assistance and support; maintains a positive and professional working environment. LICENSE & CERTIFICATIONS Sanitation and Safety Certificate. Certificate in Culinary Training or Apprenticeship Program or equivalent. TB Certificate. Maui County Liquor Card. CPR/AED Certification (Adult, Infant, and Child Rescue). SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers. Specific skills and abilities include, but are not limited to the following: Ability to read, comprehend, and follow all recipes. Demonstrates proficiency in preparing all menu items. Demonstrates cookery skills and proper techniques with the ability to train and maintain exceptional standards. Ability to train team members on all menu item preparation and presentation. Understands and is able to ensure and maintain consistent quality and safety standards. Computer proficiency in Microsoft Word, Excel and Outlook. Understand how to develop and implement business strategies. Ability to interpret and create policies, procedures and manuals. Excellent customer service skills. Proficient in time management; the ability to organize and manage multiple priorities. Ability to take initiative and effectively adapt to changes. Recognizes an emergency situation and takes appropriate action. Able to establish and maintain a cooperative working relation. Ability to interpret and create spreadsheets. Able to use sound judgment; work independently, with minimal supervision. Strong analytical and problem solving skills. Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. Competent in public speaking. Performs well with frequent interruptions and/or distractions. Must be of legal age to serve alcohol. Must be of legal age to sell alcohol. Intermediate math skills.