Kitchen Operations F&B Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES are (but not limited to):

• Proficient in all positions in the kitchen, with an in-depth knowledge of culinary techniques.
• Capable of creating a motivating atmosphere and a cohesive team environment.
• Responsible for training, supervision and effective communication of standards to all direct reports.
• Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines such as food handling, stock rotation (FIFO), sanitation, labeling and dating.
• Maintains a current SDS book and accessibility, along with proper staff training on how to use it.
• Staff scheduling, ensuring labor budget is met, assigns team duties, breaks and adjusts staffing levels to reflect business volume.
• Sets the example. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.
• Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
• Responsible for ordering/receiving, cost transfers, creating order guides and inventory control of all food, beverages, supplies, etc. purchased for the base area outlets.
• Conducts routine line checks and maintains food quality of all food served and produced.
• Assist Director with hiring and retaining all food service personnel.
• Effectively communicates standards.
• Leads the kitchen team in maintaining proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation levels are met, immediately follows up on any malfunctioning equipment.
• Assists in the creation, usage, and follow through of prep lists, cleaning lists and closing lists.
• Adheres to and upholds resort policies, procedures and operating standards.
• Ensure all recipes are adhered to and are produced consistently and safely.
• Monitors food portioning, preparation and waste to control COG’s.
• Use Skier forecast reports to help predict daily business volumes and prep levels.
• Exhibits a professional demeanor through appearance and by maintaining a positive attitude towards all employees and guests.
• Performs weekly inventories to ensure that all products are accurately counted and recorded.
• Other duties as assigned.