The famous Beach Bar located on St. John, US Virgin Islands is looking for a stellar kitchen manager. Take a look and let us know if you think you\'re the right fit! KITCHEN MANAGER OVERVIEW The Kitchen Manager overseas the overall operations of the kitchen and back of house. This role is responsible for effectively managing the kitchen staff to achieve the highest standard of production, planning menus to meet customer satisfaction, maintaining food costs and and managing the stock. The Kitchen Manager will work along side the Owners to develop kitchen operations in order to provide world-class food service. RESPONSIBILITIES Kitchen Operations Manage the placement of food orders and maintain proper food supply Ensure proper staffing for level of business Prepare, cook and present food, quickly and efficiently and in accordance with standards Ensure that all equipment is working correctly and report any failures to Owners Work with Owners to develop food cost targets, including metrics based on sales, profitability, waste, etc. Manage food costs and achieve or exceed food cost targets Communicate daily and weekly financial results to Owners and staff as appropriate Ensure kitchen is properly cleaned and is in compliance with all health and safety requirements Contribute as an active member of the management team and support colleagues in the achievement of the business objectives Supervisory Responsibilities Ensure the kitchen team is fully trained on proper food preparation and standards of quality Ensure kitchen team is aware of their responsibilities as it relates to health and safety in the workplace and are in full compliance at all times Work with Owners to recruit and hire competent kitchen staff as needed Develop new hire training and ensure thorough induction in order to achieve the required standards Manage kitchen staff schedules Motivate and develop all staff to excel in their roles Conduct regular performance reviews with the team offering training and coaching when necessary and recommending separation from the company when necessary Culinary Development Develop menus and offers that reflect customer demand, accounts for equipment capabilities and maintains or exceeds food margins Keep up to date with latest trends in the foodservice industry and introduce new ideas regularly Be visible in the restaurant during service helping and supporting staff as well as communicating with customers Develop the catering menu, pricing and budget and work to the agreed targets on food cost, labor hours, waste, etc. Actively seek out customer comments and feedback through face-to-face contact during service times and work with Owners to address issues