A sesonal position from March to mid Nov.
The Kitchen Manager is a hands on position that supervises and coordinates activities concerning the dining room personnel and operations. Trains and motivates staff to excell in service delivery expectations and product standards. Ensures that all foods are nutritious, safe, wholesome, have visual appeal, and meet recipe specification. Maintains a safe and sanitary work environment for all employees.  Adheres to US Dept. of Health Food Service Guidelines and Procedures and GSI company procedures, including Serv-Safe and HACCP. 

DUTIES

Promotes the spirit and intent of Guest Services Hospitality Standards for all guests and GSI team members.
Is proactive in all issues involving health and safety; creates cleaning schedules for all areas and equipment on a daily, weekly and/or monthly basis.
Oversees the security of physical inventory, dining room equipment, fixtures, small wares and china; trains all dining room personnel to respect the property of the company and adhere to all GSI regulations.
Promotes Career Development and Workplace Diversity.
Orients and trains personnel in property and department rules, policies and procedures.  Trains, monitors and inspects to insure compliance to GSI appearance and uniform standards at all times.
Trains kitchen personnel in food production principles and practices regarding safety and health.
Trains all personnel in proper recipe and plate presentation and then monitors and inspects to insure compliance.
Schedules dining room employees in conjunction with business forecasts and predetermined budget, costs out and submits schedule for approval of the General Manager prior to posting.
Prepares food and dining supply order to ensure adequate stock on hand for anticipated business levels. Insures that all order are properly received and stored, that orders placed match what is received, that items received are in good condition, fresh, wholesome and have been properly shipped. 
Reviews all invoices for accuracy and submits to the Lodge Manager on a weekly basis.
Coaches, evaluates and disciplines dining room personnel according to GSI guidelines.
Controls food cost by following established portion control guidelines and purchasing/ordering procedures, recipe adherence, product rotation and the proper utilization of all inventory, including leftovers.
Computes time cards and maintains payroll records as required.
Oversees cleaning of all areas of the dining room including storeroom areas, walk-ins, service areas, and recycling.
Plans and implements the daily specials program.
Will establish and maintain a strong professional relationship with other property managers and train staff to maintain professional communication amongst and between themselves..
The Kitchen Manager will conduct preshift meetings with the dining room staff to include, but not be limited to, the presentation of the shift special, explaining ingredients, preparation and plating.
The Dining Room Manager and/or Sous will attend a weekly meeting with the General Manager.
Will attend scheduled staff meetings.
The Kitchen Manager supervises cooking personnel, teaching the kitchen staff to sample, smell and ensure food conforms to recipes and standards of appearance and taste.
Responsible for conducting monthly inventory of food and beverage product.  Ensures adequate inventory control to mitigate loss.
Performs such other related duties as directed or required

QUALIFICATIONS

College degree or trade school degree preferred.
Three years restaurant supervisory experience in a full service restaurant operation that includes breakfast, lunch, and dinner. Preparation for up to 500 covers per day. Must posses proven leadership skills, a demonstrated passion for great food, plate presentation and a desire to grow in the industry. Opening and closing experience of seasonal kitchen/dining operations preferable.
Must be able to speak clearly and listen attentively.  Must be able to write legibly as well as read and understand directions and instructions.  Appearance must be in compliance with company guidelines. Knowledge of and ability to utilize Windows based programs.
Will be required to perform diverse physical tasks.  Must be able to stoop, bend, grasp, and perform repetitive motions.  Some walking and stair climbing. Good physical energy, stamina, and agility.  Must withstand exposure to wet floors and hot temperatures.  Must be able to lift up to 50 pounds with assistance occasionally.
Must be service and safety oriented.  Must possess a sense of awareness, timelines, urgency, humor, and common sense.  Must be able to adapt to the isolation of national park life.