We are looking for a highly motivated and experienced Kitchen Manager to join our team at 504 Golf, a premier golf entertainment venue within the heart of New Orleans. The Assistant General Manager will support the General Manager in overseeing all aspects of the venue’s operations, ensuring exceptional customer experiences, and culinary excellence.
$80,000 - $85,000 per year
Key Responsibilities
Kitchen Operations
Daily Management: Oversee daily kitchen operations, ensuring efficient workflow and timely food preparation.
Menu Planning: Collaborate with the RealFood team for seasonal updates to the menu, incorporating new ingredients and customer preferences.
Recipe Execution: Maintain standardized recipes to ensure consistency and quality of dishes.
Ensure that cost cards and inventory trackers are updated with price changes.
Team Management
Recruitment: Hire, train, and supervise kitchen team, fostering a positive and productive work environment.
Scheduling: Create and manage team schedules to ensure adequate coverage and optimal labor costs.
Performance Management: Conduct performance evaluations, providing feedback and coaching to team members.
Food Quality & Safety
Quality Control: Monitor food preparation and presentation to ensure the highest standards of quality.
Safety Standards: Enforce strict adherence to food safety and sanitation regulations, conducting regular inspections and training sessions.
Inventory Management: Oversee inventory control, ordering, and storage of ingredients, minimizing waste and ensuring freshness.
Financial Management
Cost Control: Manage food costs, labor costs, and other expenses to achieve predetermined financial targets.
Budgeting: Assist in managing the kitchen budget, tracking expenditures, and identifying cost-saving opportunities.
Vendor Relations: Build and maintain relationships with suppliers, negotiating contracts and ensuring timely deliveries.
Customer Service
Guest Satisfaction: Work closely with the front-of-house team to ensure customer satisfaction, addressing any food-related issues promptly.
Feedback: Collect and analyze customer feedback to identify areas for improvement and implement necessary changes.
Qualifications
Minimum of 3-5 years of experience in a kitchen leadership role, preferably in a high-volume environment.
Strong leadership and team management skills.
Excellent organizational and multitasking abilities.
In-depth knowledge of food safety regulations and best practices.
Proficiency in kitchen equipment and cooking techniques.
Good communication and interpersonal skills.
Energetic, detail-oriented, and passionate about delivering exceptional food and service.
Working Conditions
Flexible schedule, including evenings, weekends, and holidays, to meet the demands of the business.
Ability to stand, walk, and move around the facility for extended periods.
Occasional travel for training, conferences, and meetings.
Compensation
Competitive salary based on experience and qualifications.
Performance-based bonuses.
Comprehensive benefits package, including health, dental, and vision insurance.
Retirement savings plan with company match.
Opportunities for professional development and career advancement.