Kitchen Manager The Kitchen Manager assists the Chef and Sous Chef in all aspects of main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, and employee development). Works with management team to follow Star Service Line-up. Responsibilities Responsible for proper food and beverage preparation, excellence of product, profit and labor cost Responsible for the quality and the variety of all food being served on the shift Train and supervise employees as needed in relation to the kitchen. To enhance the overall knowledge and team spirit of the kitchen staff Attend FB meetings and banquet meetings Monitor work schedules for the kitchen crew and watch for overtime Learn ordering from Executive Chef, receiving using the order guides and proper rotation of product afterwards Learn inventories and par levels and controls Menu development for club and any other special request by the Executive Chef, or General Manager Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation Carry out the sanitation needs of the kitchen utilizing the standards set up by the Food and Beverage Director/Executive Chef. Implement all cleaning schedules and duties set up by the Food and Beverage Director/ Executive Chef Job Requirements Culinary course, or cooking school certification 2-3 years as Food Supervisor Some background or knowledge of computer basics