Kitchen Manager

Primary Job Function & Environment: To manage and operate all aspects of a seasonal beachside restaurant serving lunch six days a week and dinner on Friday evenings. The restaurant operates from late June through Labor Day. The environment at Great Island is focused on family and quality services. The Kitchen Manager/Head Chef works to create an environment where staff are involved and enthusiastic, with open communication and respect for themselves, homeowners, guests, and island property.

Essential Duties (included but not limited to):

• Train and supervise all food preparation staff of their duties on a daily basis.
• Ensure that each food order comes out simultaneously, is of high quality, and in a timely fashion
• Create menus that focus on quality ingredients, variety, and executability.  Develop a rotational list of daily specials.
• Responsible for purchasing all food and kitchen supplies. The goal of food purchasing should be to permit rapid turnover that minimizes waste and spoilage. 
• Must become familiar with and work with all kitchen equipment and machinery. 
• Responsible for preparing the kitchen prior to opening for the season as well as closing at the end of the season. 
• Ensure that safety procedures are followed by all staff; immediately report any unsafe conditions to GM and/or Caretaker. 
• Supervise maintenance and cleaning of all kitchen and dining areas on a daily basis in accordance with good housekeeping practice and public health requirements. 
• Schedule staff to match level of business.
• Closely monitor cost of food and supplies and take necessary action to stay within budget.
• Through the Office, provide homeowner catering services during non-work hours (paid by homeowner). 
• Develop prepared foods for “off” hour sales.
• Be aware of and accommodate those with food allergies.  

Necessary Knowledge, Ability, and Skill:

• Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices. 
• Must be able to work independently and be a self-starting problem solver.
• Leads by example.

Minimum Qualifications:

• Minimum of  5 years of culinary experience. 
• Familiarity with F&B Point of Sale systems (Toast) and Microsoft Office products (Outlook, Excel, Word) is preferred.
• Active ServeSafe Certification.
• First Aid and CPR/AED certifications.
• Employment is subject to a satisfactory Background Check. 

Work Schedule:

40 hours per week. Typically Tuesday - Sunday, 10:00 am – 4:00 pm, and Friday evenings. Hours are subject to change depending on the level of business.