Kitchen Manager- Big E's Sports Grill Midland

Continue your career in Food & Beverage 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 operations!

Big E’s is a fast-paced, high-energy workplace, the opportunities for advancement are endless!  Come join the best team in the Hospitality Industry!

Wage: $45,000-50,000

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)
• 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:

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: All facial piercings must be approved by management. Gauges in ears are not allowed on anyone who’s primary job function is interacting with guests. Hair must be kept well-groomed. All tattoos that are not covered by a work uniform must be approved in writing by management. Any tattoo that is deemed offensive to co-workers, guests, vendors or others in the workplace based on racial, sexual, religious, ethnic, or other characteristics or attributes of a sensitive or legally protected nature are not permitted and must remain covered or concealed at all times. 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 Big E’s Operations has the authority to veto any decision made by the position’s supervisor