Kitchen Manager

Position Summary Pay Range $85,000 - $90,000/Year

The Kitchen Manager is responsible for assisting in coordinating, supervising and directing all aspects of the restaurant and banquet kitchens, while maintaining profitable culinary operations and high quality products and service levels. The role is expected to supervise day – to – day activities of the culinary team to meet the expectations in food preparation and quality.

Essential Functions

• Must adhere to the company’s Service culture – 4 Keys to creating guests for life. 
• Must participate in all hotel required meetings and trainings.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag.
• Focus on Unifocus guest scores and ensures the feedback is addressed in a timely manner.
• Assist Executive Chef in running all F&B outlets and kitchens.
• Maintain high culinary standards in food preparation, presentation, and flavor profiling.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Monitor quality of all food products and presentation.
• Ensure daily line checks are consistently performed to the quality standards and recipes.
• Coordinates efficient productivity of meal period execution to the desired business volumes.
• Check food purchases for proper ordering, quality, quantity, and price structure.
• Ensure compliance with requisition and inventory procedures.
• Proficient in menu engineering to desired budget food cost %.
• Inspecting labor cost daily and ensuring future schedules are completed timely and within budget.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Assist in developing new menu and stay informed of the latest trends.
• Ability to compute food cost.
• Know and enforce all local health department sanitation laws.
• Assist in proper training and direction of cooks in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Coordinate all par stock levels.
• Assist in the direction and training of new culinary team members to ensure adequate operation in all outlets.
• Ensure payroll is submitted accurately and in a timely manner.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Abide by all hotel policies and safety rules.
• Perform other duties as requested by management.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous experience in a similar role is a must.
• In compliance with California law, a current Serve Safe Manager Certification is required.

Work Conditions and Schedule

• Long hours may be required based on the business needs., including and not limited to early mornings and late nights, holidays and weekends.
• Medium work - Exerting up to 75 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Regularly required to stand; use hands to finger, handle, or feel; and taste or smell.
• Frequently required to walk, reach with hands and arms, climb or balance, and talk or hear.
• Must be able to withstand high ambient temperatures while working in close proximity of cooking equipment.
• Occasionally required to stoop, kneel, crouch, or crawl.

Please note this job description is considered to be a general outline of the position and 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 be subject to changes or revisions by Peregrine Yountville Management LLCat any time with or without notice.

Peregrine Yountville Management LLC is an equal opportunity employer.  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.  We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws.

Peregrine Yountville Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.