Kitchen Manager - Big E's Sports Grill, Holland

Holland, MI
Full Time
Big E's Sports Grill Holland
Entry Level

Big E’s is a fast-paced, high-energy workplace. The opportunities for advancement are endless!

Kitchen Manager:

Continue your career in the Hospitality Industry and become a Kitchen Manager. This is a great opportunity to expand your experience and knowledge of the supreme customer service, food prep and delivery and bar operations in 2022! 

Wage: Competitive

 

Benefits Include:

  • Hotel and restaurant discounts
  • Earned Paid Time Off for ALL Team Members
  • Insurance (health, vision, dental, life) for full time Team Members
  • Flexible schedules (dependent on position)
  • Holiday Pay
  • 8 hours of paid volunteer time per year (must be accredited)
  • Advancement opportunities
  • 100% paid maternity/paternity or adoption leave for those who qualify for FMLA
  • Employee Assistance Program (EAP) through Pine Rest (3 free counseling visits, online library, and access to legal, financial and elder care consultations)

 

Position Summary:
Serve as the person in charge of the kitchen: supervise food production for the restaurant and other outlets. Supervise kitchen team members, assist with food production tasks as needed and assure that quality, sanitation, and cost standards are attained, while following Suburban Inns’ Core Values, Marriott, and local health department standards.

 

Essential Functions:

  • Report to work in professional attire, presented neat and clean
  • Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued
  • Anticipate and meet the needs and expectations of our guests, then go one step further
  • Prepare or directly supervise kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes
  • Complete monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
  • Supervise and train Team Members on sanitation and safety, menu planning, and related production activities
  • Consistently maintain standards of quality, cost, eye appeal, and flavor of foods
  • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability
  • Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
  • Establish controls to minimize food and supply waste and theft
  • Attend food and beverage staff and management meetings
  • Evaluate job performance of kitchen team members; correct, reward, and discipline in a fair and legal manner
  • Recommend compensation rates/increases for kitchen Team Members
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Motivate and develop team members including cross-training and promotion of personnel
  • Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
  • Prepare reports and schedules and perform other administrative duties
  • Maintain a working knowledge of all stations in the kitchen
  • Help plan energy conservation procedures in the kitchen
  • Assist in the development of training and the provision of professional development opportunities for all kitchen staff
  • Consult with dining service personnel during daily meetings
  • Assist in maintaining security of kitchen including equipment, food, and supply inventories
  • Assist in food procurement, delivery, storage, and issuing of food items
  • Expedite food orders during peak service hours
  • Hire, supervise, train, and evaluate kitchen team members
  • Inspect presentation of food items to ensure that quality standards are met
  • Report all guest or employee complaints to the Restaurant Manager and assist in resolutions
  • Monitor kitchen team member timecards to ensure compliance with posted schedules
  • Submit ideas for future goals, operational improvements, and personnel management to the Chef
  • Schedule and conduct monthly departmental meetings
  • Taste and consume alcohol for company business, limited at the discretion of the Director of Operations
  • Exhibit regular and recurrent attendance records
  • Other duties as requested by management

 

Position Requirements:

Minimum Knowledge:  Requires ability to interpret / extract information and / or perform arithmetic functions.  May require typing, record keeping, or word processing.  Good communication skills

Formal Education and Job-Related Experience:  Two year job-related experience

License, Registration, and/or Certification Required: ServSafe Certification

 

External and Internal Personal Contact:

Communications:              Daily-Verbal & Written

                                                Weekly-Participation in meetings

Teamwork and Collaboration:  This job is part of a formal work team within the department. 

 

Working Conditions and Physical Effort:

Stress Load: Regular exposure to stresses

Workload Fluctuation:    The workload required to perform this job requires ability to adapt to change

Manual Skills: Significant portions (10 - 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations

Physical Effort: Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day

Physical Environment: Some portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes.  Working surfaces may be un-level, slippery, or unstable

Work Schedule: Work regularly requires or varies between day, evening, night, holiday, or weekend assignments.  Schedule varies according to business demands and needs

Occupational Risks: Some portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials

Ergonomics Risks: Some portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures

Safety: Responsible for adhering to all safety policies and procedures of Suburban Inns

Required Travel: Position does require travel to other Suburban Inns properties or client locations.  Work is completed on the property

 

Uniform and Appearance Guidelines:

Uniform: Chef coat and pants, clean and ironed.  Close-toed shoes, non-slip shoes

Appearance: Visible earrings are allowed in the ears only, or must be covered throughout the course of the shift. Hair must be kept well-groomed.  This policy will be administered by the position’s supervisor, without regard to race, religion, age, sex, national origin, disability, height, weight, genetics, familial status, veteran status, and other protected characteristics.  The Director of Operations has the authority to veto any decision made by the position’s supervisor

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