Kitchen Operations F&B Manager at Sierra-at-Tahoe Resort in Legal Address - TWIN BRIDGES, CA 95735

Job description

• Salary Range
• $76,960.00 - $76,960.00 Salary
• Position Type
• Full Time
• Category
• Food and Beverage
• Job Title: Kitchen Operations Manager
• Department: Food & Beverage
• Reports To: Director of Food & Beverage
• Prepared By: Sierra-at-Tahoe
• Prepared Date: 8/26
• FLSA Status: Exempt
• Pay Status: Salary
• YR Status: Full-Time, Seasonal (October-April)
• Benefit Status: Eligible (Med/Den/Vis/401k)
• Pay Rate: Starting at $2,960 Bi-Weekly DOE
• Embrace the thrill of winter and step outside of the norm and into an outdoor opportunity you’ll cherish forever. Here at Sierra, we pride ourselves on our welcoming and inclusive work atmosphere that keeps the stoke high for our guests and employees alike all season long. If you’re looking for a full career switch centrally stationed in the beautiful Sierra Nevada, you just found it.
• NOTE: This job description shall not be construed as a contract for employment. Must be at least 18 years of age. Sierra-at-Tahoe is an at-will employer.
• A post offer background check is required.
• Oversee the execution and delivery of all food service including base area food outlets, special events, kid’s ski school meals, banquets and private functions. Ensures compliance with all local, state and federal regulatory agencies as well as resort cleanliness standards. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests.

Responsibilities

• Hires, coaches, motivates, evaluates, and directs leads and staff, ensuring all kitchen and food production employees receive the training, support, guidance, feedback (through performance reviews, and individual development plans), and resources necessary to be successful, and delegating responsibility to meet standards, goals, and objectives.
• Directs the establishment of departmental standards, guidelines, and objectives; develops department operating plans, budgeting, and staffing models; and, with the F&B Director, establishes and evaluates financial and profitability goals through the annual capital and budget plan process, monitoring payroll, food, and repair costs with accurate monthly forecasts.
• Works closely with leads and staff on food quality, controls, and maintaining the smooth and sanitary operation of all kitchens. Creates and advances new menu items and concepts to generate interest in our food and beverage outlets and tracks the success of initiatives and goals (through scorecard tracking) to improve quality and consistent delivery.
• Represents resort at industry specific and local community functions as necessary, maintains status on legal issues and technological advances impacting the industry, and effectively communicates with all levels of employees, guests, and outside contacts.
• 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.
• Manages subordinate leads and staff. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily (reasonable accommodation may be made for individuals with disabilities).
• Four-year college or culinary program certificate; or two to four years related experience; or equivalent combination of education and experience.
• Ability to read and interpret business periodicals, technical procedures, and governmental regulations, and to write reports and correspondence. Ability to present information and respond to questions from managers, staff, and guests. Ability to calculate figures such as discounts, proportions, and percentages, and solve practical problems where only limited standardization exists.
• Must hold (or be able to obtain) current ServSafe Manager certification.

Skills

Required

• Effectively communicates standards.