We are seeking a dynamic individual who will support our Cyril E. King (STT) Airport operation in delivering Superior Guest Service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. The Kitchen Manager will maintain records in compliance with company standards and/or brand requirements.  This position will also supervise day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development, as well as require, knowledge of menu costing and understanding P & L statements.

ESSENTIAL DUTIES/RESPONSIBLITIES:    

1. Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.

2. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.

3. Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution. 

4. Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.

5. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.

6. Monitors and ensures proper storing, labeling and rotation of food items and supplies.

7. Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.

8. Recruiting, selecting, promotion and training of associates and other status changes as needed.

9. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews.

10. Maintains equipments in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipments when necessary.

11. Follows and monitors safe food handling, cleaning and sanitizing of equipments, proper hygiene practices and workplace safety standards for operating a unit.

12. Performs other duties as assigned.