Kitchen Manager

Description

• Assist EC with scheduling culinary and stewarding staff.
• Training new hires on the following items, but not limited to: proper procedures, techniques, preparations, proper storage, health department requirements, menu item production, hotel policies and procedures.
• Day-to-day management of culinary and stewarding staff.
• Mintaining positive morale and culture.
• Reporting any and all employee / HR related issues to EC, including but not limited to: injuries and incidents, and violations of company policies.
• Ensuring opening and closing procedures are being carried out on a daily basis.
• Ensuring the working environment is safe and reporting any unsafe conditions to EC, GM or Head of Engineering.
• Ensuring that employees are working their scheduled shifts, minimizing OT (unless approved by EC), and minimizing break violations.
• Managing productivity by assigning tasks, and reasonable amounts of time are being spent on specific projects.
• Having an awareness of upcoming events, and planning greater than just day to day.
• Hands on with PPX guests, ensuring mistakes are not being made.
• Attending regularly scheduled BOH manager, hotel manager, pre-shift and BEO meetings.

• Checking in orders, ensuring quality and quantities are accurate and of appropriate standards.
• Proper product rotation and storage.
• Monitoring product levels and preparation shelf life to reduce waste and have great quality prepared items.
• Ensuring that all equipment is functioning properly, refrigeration temperatures are within health department guidelines, and that equipment is clean.
• Daily line checks to make sure necessary items are in place and are within standards of quality.
• Assisting EC with product ordering, and managing appropriate inventory levels.
• Having a deep understanding of ingredients used, recipes, dishes, and the cuisine's brand.
• Being able to accommodate special guest needs, dishes, dietary restrictions, etc...
• Contributing creatively through specials, quarterly menu changes, and product utilization.
• Ensuring that food safety and sanitation standards are being met.

•Assist EC with monthly physical inventories or as required.

•Supporting financial goals: food cost, labor cost and controllable expenses.

•Having an awareness of pricing, invoice reviewing and assisting EC with invoice coding.

•An awareness of portion sizes, both weighed as well as observed dishes.

Requirements

• Culinary Experience (4 years)
• Kitchen Management (2 years)

Company Information
Sands Hotel and Spa in the heart of Indian Wells is now the most exciting boutique hotel on this side of the Valley. We are a fine dining restaurant and take our guests and food seriously, but we are fun, creative and progressive. We are looking for people with a great attitude, who want to grow with our company and restaurant.

Sands features 46 guest rooms, pool deck, a private wedding garden, a signature on-property restaurant, and a full-service spa. The hotel's all-new destination restaurant is headed by inspired by exceptional seasonal ingredients, harmoniously prepared by way of sound modern French technique with playful spatterings of Moroccan and Mediterranean influence throughout. Thoughtfully created coffee, craft cocktails, and wine selections are designed to enhance the food and guest experience.

Reports to Executive Chef