Kitchen Manager

Responsible for coordinating and production of events and functions.

Ability to perform all responsibilities of each position in the kitchen.

Oversee the setup of stations and production of menu items.

Ensure proper plate presentation and adherence to product specifications and recipe guidelines.

Responsible for appropriate ticket times, quality and consistency of products, and waste prevention; ensure the highest quality product reaches our guests and meets specifications.

Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly; is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.

Ensure accurate completion of culinary schedules in accordance with forecasted business volume.

Direct hiring, supervision, development and, when necessary, termination of employees.

Develop employees by providing ongoing feedback, coaching, establishing performance expectations and by conducting performance reviews.

Conduct orientation, explain the PopStroke philosophy and oversee the training of new employees.

Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents.

Investigate and resolve complaints concerning food quality and service or issues on the golf courses.

Immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair.

Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.

Adhere to all company policies and procedures as established in the Employee Handbook.

Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency.