Executive Kitchen Manager

Executive Kitchen Manager

Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team.

Responsibilities:

• Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens.

• Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times.

• Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations.

• Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.

• Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.

• Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.