Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations,
night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees
not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest
and employee satisfaction while maintaining the operating budget.
Candidate Profile
Education and Experience
High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary,
or related professional area.
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
2 years experience in the procurement, food and beverage, culinary, or related professional area.
Core Work Activities
Managing Day-to-Day Operations
Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms.
Schedules events, programs, and activities, as well as the work of others.
Monitors the inflow of ordered materials and the maintenance of current materials.
Conducts china, glass, and silver inventories.
Controls inventories of food, equipment, smallware, and liquor, and reports shortages.
Inspects supplies, equipment, and work areas to ensure efficiency and standards compliance.
Investigates reports and follows up on employee accidents.
Manages all equipment, china, glass, and silver supply.
Supervises loss prevention compliance among staff.
Enforces cleaning routines for serviceware, equipment, floors, etc.
Ensures proper use and cleaning of dish room machinery.
Ensures all food holding and transport equipment is operational.
Ensures compliance with applicable laws and food safety standards.
Communicates relevant information timely to executives, peers, and subordinates.
Leading Kitchen Team
Uses communication skills to lead, influence, and encourage the team; leads by example.
Manages and supervises employees and understands all roles.
Provides vision to align and prioritize departmental goals efficiently.
Maintains productivity of team members.
Acts as a role model demonstrating appropriate behavior.
Achieves goals including performance, budget, and team goals.
Publicly celebrates team member contributions and successes.
Encourages trust and cooperation among team members.
Communicates performance expectations clearly.
Maintains open, collaborative relationships with employees.
Manages department expenses to stay within budget.
Strives for service performance improvement.
Solicits and listens to employee feedback.
Understands department’s impact on overall financial objectives.
Ensuring Exceptional Customer Service
Attends meetings and communicates with leadership to enhance service quality.
Oversees operations and ensures standards and expectations are met daily.
Focuses on guest satisfaction and continuous service improvement.
Managing and Conducting Human Resource Activities
Provides performance standards, guidance, and direction to staff.
Recruits, interviews, hires, and promotes employees.
Trains employees in safety procedures and service standards.
Gives constructive feedback based on behavior observations.
Uses employee satisfaction feedback to improve team morale.
Implements SOP and LSOP disciplinary processes and supports peer review.
Ensures fair and consistent enforcement of policies.
Trains staff on sanitation, equipment handling, and chemical use.
Participates in progressive discipline when needed.