Assists in the in the management of The Inn/Ranch at Death Valley kitchen. Reports directly to the Inn/Ranch Chef. Responsible for back-of-the-house operations, including overseeing food production and kitchen utilities.
Manage various shifts in the Inn/Ranch Kitchen.
Coordinate and ensure adequate and timely food production and quality.
Control food and labor costs within in proper guidelines.
Provide leadership as well as train and develop all Inn back of the house staff.
Must be able to work within a flexible work schedule, as schedule may include mornings, evenings, weekends, and/or holidays.
Maintain a high level of cleanliness within the kitchen and ensure safe food handling practices.
Involved with scheduling, F&B inventories, and Foodtrak.
Regularly attend weekly F&B meetings.
Management functions include but are not limited to employee relations; conflict resolution; skills training; staff meetings; and work safety/food safety training.
Responsible for ensuring that all employees are aware of the Ecometrix Policy, Xanterraâ€™s company-wide Environmental Management System (EMS) and their roles and responsibilities in achieving conformance to the policy.
Responsible for additional management and/or related duties assigned by the company.
All other duties as assigned.
Preferred two years supervisory/management experience in a restaurant and/or hospitality kitchen, in multi-unit F&B operations.
Ability and/or experience with controlling labor and food costs.
Knowledge of restaurant operations, inventories, volume food preparations & sanitation
General computer knowledge and ability to learn Foodtrak.
Leadership skills with ability to prioritize, multi-task and be accountable for duties & projects.
Strong verbal and written communication skills.
Valid driver's license.
Must be able to lift 30 pounds.
Physical abilities to include: lifting, carrying, bending, walking, standing, stooping, and turning.