Kitchen Operations Manager - Dana Point Yacht Club (Dana Point)
Dana Point Yacht Club
Compensation: Starting at $25 per hour
Employment Type: Part-Time
Experience Level: Mid-Level
Job Title: Kitchen Operations Manager
JOB SUMMARY
The Dana Point Yacht Club is looking for a dynamic Kitchen Ops. Manager
• Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen, and storeroom areas.
• Suggests hires or discharges to the GM trains, and evaluates back-of-house personnel
• Purchases or requisitions food items, supplies and equipment.
• Plans or participates in menu planning and food production as well as food surpluses, to control costs.
• Supervises food preparation personnel to ensure food adheres to standards of quality
• Maintains the cleanliness of the kitchen and equipment.
• Assures all kitchen operations are up to date with all certifications at all times.
• Reports and arranges kitchen-related maintenance and upkeep.
ESSENTIAL DUTIES & RESPONSIBILITIES
• Assist the General Manager and the Chef with managing and directing all kitchen employees in a manner that promotes a healthy and safe work environment
• Work with the Chef and the GM to manage all recipes and menu development, food product quality, and cost of goods
• Prepare the kitchen with orders, supplies, and personnel for all upcoming restaurant & and banquet events
• Help to create, follow, and enforce a concrete training program for each BOH position
• Maintain a positive, high, well-balanced energy level throughout the entire shift
• Demonstrate strong interpersonal communication skills in working effectively with kitchen and front-of-the-house employees to ensure a warm, professional, and accommodating guest experience
• Promote a safe working environment for employees and guests, which complies with all Company safety policies and all food protection policies and procedures
• Attend all departmental and service training seminars as requested or assigned
• Any additional responsibilities as directed by the General Manager
SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY
• Bilingual (Spanish) is a must
• Proficient verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a busy environment
• Strong interpersonal skills to work effectively with kitchen and front of the house employees to provide overall guest satisfaction
• Must have extensive knowledge of food trends, etiquette, and service standards
• Strong knowledge of safe usage of kitchen equipment and proper food handling requirements
• Basic mathematical skills
• Knowledge of daily maintenance and cleaning of the venue
• Scheduling
• Supervisory Skills
• Communication Skills
• Food Safety
• Cost Control Budgeting
• Inventory Management
• Cleaning
• Food Service Experience
Required certifications:
• Servsafe
• Food Handlers Card + TIPS
• Food Protection Manager Certification (Preferred)
• Background Check
• Harassment Certification
QUALIFICATION STANDARDS
Experience
Minimum of 3 years’ experience in a large commercial kitchen operation required
Banquet and events knowledge is a Plus
PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT
• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 50 lbs.
WORK ENVIRONMENT
The kitchen work environment can be hot, loud, and busy with use of cooking tools, open cooking surfaces with people working quickly in close quarters. The Kitchen Operations Manager must be able to interact effectively with individuals and multitask effectively in a busy environment.
Job Type: Part-time/ Full Time
Pay: Min $25 / hour DOE
Shifts:
• 8 hour shift
• Evening shift
• Morning shift
• Weekends
