We are seeking a Kitchen Manager to help us build and deliver top-tier guest experiences. As the Kitchen Manager at Five Iron Golf Erie, you will be responsible for overseeing all aspects of food safety and quality. You will focus on building a culture anchored in prideful work, continual improvement, and high standards for safety and quality. Additionally, you will work closely with the GM and Events Manager to deliver exceptional catering experiences for our large events. The Kitchen Manager will report directly to the GM.
Responsibilities include the following:
Food Safety Leadership:
Develop, implement, and maintain robust food safety protocols and procedures in compliance with local, state, and federal regulations.
Train and educate kitchen staff on proper food handling, storage, and sanitation practices.
Conduct regular inspections and audits to ensure adherence to food safety standards.
Stay up to date with industry trends and best practices in food safety and implement necessary changes as required.
Serve as the primary point of contact for all food safety-related inquiries and issues.
Foster a culture of food safety awareness and accountability among the kitchen staff.
Promote a proactive approach to food safety by encouraging open communication and reporting of potential hazards or violations.
Lead by example and ensure all kitchen staff consistently follow food safety protocols and procedures.
Conduct regular training sessions and workshops to reinforce food safety principles and practices.
Recognize and reward individuals or teams that consistently uphold high food safety standards.
Menu Update and Quality Assurance:
Develop 3-4 items that can be featured on our local menu on a rotating basis
Establish and maintain product specifications, including ingredient sourcing, storage requirements, and cooking techniques.
Conduct regular taste tests and quality checks to ensure menu items meet the desired standards.
Monitor and analyze customer feedback and adjust menu items or cooking processes as needed.
Work closely with vendors and suppliers to ensure consistent quality and timely delivery of ingredients.
Budget
Team Management and Development:
Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks.
Set performance expectations, provide feedback, and conduct performance evaluations.
Foster a positive and collaborative work environment, promoting teamwork and professional growth opportunities.
Coordinate schedules, manage labor and food costs, and ensure adequate staffing levels to meet operational needs.
Address any performance issues or disciplinary matters in a timely and fair manner.
Requirements:
Formal culinary training preferred.
In-depth knowledge of food safety regulations and best practices.
Strong understanding of kitchen operations, including food preparation, cooking techniques, and menu development.
Excellent leadership and communication skills to effectively train, motivate, and manage a diverse team.
Detail-oriented with a passion for maintaining high-quality standards.
Food Safety Manager Certification preferred.
Previous experience as a manager or lead is a bonus.
Benefits:
● Paid time off
Free meals while working
Path to profit-sharing program
Room for growth
Potential for medical benefits in the future