Hotel Kitchen Manager - Compass by Margaritaville

**Hotel Kitchen Manager - Compass by Margaritaville - Medford, OR**

* Cedars Hotel I, LLC

* Medford, OR, USA

* Salary

* Full Time

*Bonus program; health, dental and vision insurance; disability and life insurance; and 401(k) with match; paid time off; paid holidays; and discounted meal programs..*

This is a Hotel Kitchen Manager position with a small company managed by a cohesive team of professional that is looking to increase our capability. This position earns a **competitive wage of $41,933 - $57,620/annually**, depending on experience. We provide outstanding **benefits**, including a **bonus program**; health, dental, vision, disability and life insurance programs; paid time off; paid holidays; **401(k) plan with company match**; employee assistance program; employee wellness incentives; direct deposit; and discounted meal programs.**Coming Soon - Compass Hotel by Margaritaville, Medford, Oregon**

**THE PACIFIC NORTHWEST WELCOMES MARGARITAVILLE'S NEWEST HOTEL CONCEPT**

The breathtaking beauty found in the forests and lakes of Oregon and the Rogue Valley provides a perfect backdrop to Margaritaville's newest hotel, Compass by Margaritaville. Medford is the gateway to Oregon's wine country and visitors will appreciate sampling the region's finest vintages along with the convenient nearby golf course and sports park. Located near Harry & David headquarters, the Compass Hotel will provide an island-inspired paradise for travelers searching for the Margaritaville state of mind. This **brand-new** hotel will feature an outdoor pool and 111 guest rooms with signature bedding and casual comforts that are ready to help guests relax, rejuvenate and escape the every day. Enjoy signature dining concepts such as 5 o'Clock Somewhere and complimentary breakfast.

**A DAY IN THE LIFE OF A HOTEL KITCHEN MANAGER**

The Restaurant Manager is responsible for day-to-day management of all kitchen operations of the venue; ensure a strong focus on Guest satisfaction. Development and supervise Sous Chefs and Chefs to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization and sanitation.

Role Accountabilities & Expectations:

* Perform all positions and processes within the back of house.

* Ensure only the highest quality products are served and they meet each Guest's expectations.

* Ensure proper plate presentation and adherence to product specifications and recipe guidelines.

* Ensure all productivity and quality standards are maintained.

* Ensure a high standard of service efficiency, sanitations and training.

* Understand, comply with and enforce:

+ All Company policies, procedures and operating standards.

+ All federal/state/local laws and ordinances.

* Ensure accurate completion of Culinary Staff Member schedules in accordance with forecasted business volume.

* Interview, hire, develop, train and manage all Assistant Kitchen Managers, Culinary Supervisors, prep cooks, line cooks and back of house trainers.

* Assist with the development, performance, coaching and timely completion of all Culinary Staff Members' performance reviews.

* Forecast labor costs based on historical data and trends.

* Develop menu for restaurant operations.

* Use proper ordering procedures to maintain appropriate par level of all restaurant-related products.

* Calculate COGS and troubleshoot discrepancies in costs reporting.

* Actively manage and control waste.

* Perform a daily walk through of inventory to determine daily production.

* Perform a daily line check to ensure consistent tastes, accurate temperatures and quality of items.

* Coordinate and ensure production standards daily with Assistant Kitchen Managers.

* Assist General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales and marketing.

* Responsible for ensuring overall Guest and Staff Member satisfaction.

* Communicate and establish rapport with Guests.

* Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents.

* Perform other duties and tasks as assigned or determined by Department Head.

**QUALIFICATIONS FOR A KITCHEN MANAGER**

* High school degree or GED required.

* Bachelor's degree (BS) preferred or Associate's degree (AA) in a related field.

* ACF certification or appropriate program or equivalent required.

* Minimum five (5) years' experience in a high-volume food and beverage environment required.

* Excellent reading, writing, mathematical and communication skills.

* Ability to interact professional with other departments and outside contacts.

* Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.

* Excellent judgement and decision making abilities.

* Ability to supervise multiple levels of Culinary Staff Members.

* Health permit/food safety and Alcohol Awareness. Team member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local US laws.

* Occasional travel for training purposes or other business needs.

* Must pass and remain in compliance with drug free workplace policies.

**PHYSICAL REQUIREMENTS (as required by OSHA and ADA)**

* Ability to work weekends, holidays and evening hours as business demands.

* Must be able to spend 90% of working time standing, walking and reaching and 10% of working time sitting.

* Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.

* Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery or erratically moving surfaces.

* Climbing and ascending or descending ladders, stairs and ramps.

* Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.

* Hearing sounds at normal speaking levels with or without correction.

* Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

If you feel that you would be right for this Hotel Kitchen Manager job, please fill out our initial **3-minute, mobile-friendly application**. We look forward to meeting you!

Location: 97501