We are looking for a year found kitchen manager / cook team to work in beautiful - Thompson Falls, MT

We are currently interviewing hospitality professionals who will proudly represent our brand with a positive, high-energy attitude and who will help the team provide an exceptional dining experience to our guests...Every Guest, Every Time!

JOB DESCRIPTION FOR KITCHEN MANAGER / HEAD COOK

POSITION TITLE: Kitchen Manager / Head Cook
JOB STATUS: Full-time, 40 hours per week
COMPENSATION: Pay depending on experience and training

REPORTS TO: General Manager, Owners

JOB BRIEF: The job of the kitchen manager/chef is to maintain a well-run, cost effective kitchen while providing excellent food to our customers.

Top Five Traits of a Successful Kitchen Manager / Chef:

1. Acts with integrity, honesty and knowledge that promote the culture, values and our mission of Reliable and trustworthy
2. Hardworking and driven, 100% commitment to teamwork approach
3. Kind and considerate of others, excellent leadership skills – leads by example
4. Passionate about food, creative, eye for details and flair for presentation
5. Strong desire to serve, to understand the customer and the business needs

AREAS OF RESPONSIBILITY: RECIPES, FOOD COST AND PRICING

• Budget management, strive to keep the cost of goods/food between 25%-30%
• Develop standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs. Exercise portion control for all items served and assist in menu pricing.
• All recipes are to be written down, with detailed directions and kept in the recipe book. Pictures of presentation to be taken of all dishes and visible to cooks with portion sizes.
• Cost out all recipes and sub recipes, regularly check prices to ensure that they change with increases in food cost
• Plan, price and present weekly specials and new menu items
• Develop good relationships with suppliers, negotiate prices to keep costs down

AREAS OF RESPONSIBILITY: KITCHEN CREW MANAGEMENT & TRAINING

• Assist in the interviewing and hiring of kitchen crew
• Train, supervise and evaluates the kitchen crew,  and if necessary proper termination of staff
• Works closely with the kitchen team to make sure they have a full understanding of recipes, plating, and portion controls
• Establishes and monitors control to minimize waste and maximize profits
• Ensure that all kitchen shifts are properly staffed
• Motivate and develop staff including cross training front of house team
• Implements training of kitchen staff to increase their knowledge about safety, sanitation and accident prevention principles
• Attend all manager and staff meetings; bring ideas, suggestions and agenda items

AREAS OF RESPONSIBILITY: FOOD PREPARATION

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Cook following recipes, portion controls, presentation specifications and maintaining food preparation processes such as cooking, marinating, seasoning, and grilling; chopping herbs; dicing, cutting, and slicing vegetables
• Completing hot and cold food preparation accurately, neatly, and in a timely fashion
• Preparing food throughout the day as needed, anticipating and reacting to customer volume
• Consistently monitoring and maintaining food levels/inventory
• Cook and prepare menu items according to guest request within company standards and following food safety and sanitation procedures

AREAS OF RESPONSIBILITY: CUSTOMER EXPERIENCE

• Provide friendly, quality customer service to all customers, assist service staff as needed to ensure guest satisfaction
• Working toward understanding and articulating information about the menu to answer guest questions
• Learn what customers regularly order or prefer
• Seek solutions on how to serve customers with allergies, special food preference (vegans, vegetarian, gluten intolerant)
• Periodically visits front of house, meeting and welcoming guests

AREAS OF RESPONSIBILITY: CLEANLINESS AND SANITATION

• Establishes and maintain a regular cleaning and maintenance schedule for all kitchen, storage areas and equipment
• Following sanitation standards including washing cookware and utensils throughout the day
• Clean equipment thoroughly and in a timely fashion according to daily task list
• Do dishes, keep equipment clean and sanitized, keep dish area clean
• Has understanding and knowledge of how to properly use and maintain all equipment
• Perform proper open and closing procedures per the task list
• Ensure kitchen and storage areas are kept clean and organized

AREAS OF RESPONSIBILITY: INVENTORY MANAGEMENT

• Manage food, chemical and paper goods inventory, places orders as needed with appropriate suppliers
• Check in and put away food items on delivery days, record any missing items, approve invoices and submit to GM

AREAS OF RESPONSIBILITY: COMMUNICATION & SAFETY

• Communicate effectively with all team members
• Ensure 100% compliance with all company policies and laws, including health and safety standards
• Comply with all food and beverage regulations
• Work closely with the service staff to ensure guest orders are correct and to communicate questions about special requests or orders
• Communicates with the Manager and coworkers regarding product/services deficiencies, equipment, safety problems, etc.

GENERAL REQUIREMENTS

• Serve Safe Manager’s Certification
• ServSafe food and liquor service state required certification (within 60 days of employment)
• High school diploma or equivalent
• Minimum 18 years of age
• At least 6 months of proven work experience as a cook or transferrable skills
• Must have cooking and knife skills
• Excellent math skills, ability to measure and do fractions
• Ability to read and understand information and ideas presented in writing
• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene
• Positive attitude and excellent communication skills
• Ability to keep the kitchen organized, stocked and clean
• Ability to multi-task, think ahead and manage workload efficiently

DISCRETION / INDEPENDENT JUDGEMENT
This position does represent the company in handling complaints, arbitrating disputes or resolving grievances, as a representative you will be expected to work with service staff, guests and visitors to ensure satisfaction. You will have to take initiative in resolving guest challenges and involve the general manager or owner only when previous methods have been unsuccessful. All incidents must be documented in the incident log.

PHYSICAL REQUIREMENTS

• Must be able to work irregular hours under heavy pressure/stress during busy times, seven days a week.
• Standing and walking during entire 8 hour shift
• Lift and carry supplies, cases up to 50 lbs, carry items up & down hill to/from the storage area
• Reaches, bends, stoops, lifts, shakes, stirs, pours, chops and carries
• Ability to work in a fast paced environment

WORKING CONDITIONS

• Exposure to heat, steam, smoke, cold
• You will be required to work inside and outside, proper shoes are required
• Varied weather conditions are expected
• Will work near moving or mechanical parts
• Will work with cleaning chemicals including bleach, soap and sanitizer
• Varying schedule to include evenings, holidays and extended hours as business dictates

NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.