Summary:

The Kitchen Manager will be an integral leadership role on our Food and Beverage team. Reporting to the General Manager of River’s End, this position will be responsible for the culinary offerings and kitchen operations of our three main restaurants on campus: River’s End Restaurant, Big Wesser Riverside Pub, and Relia’s Kitchen. The Kitchen Manager will be responsible for leading by example and developing NOC back of house employees into culinary assets for our team. This full-time, year-round position will direct food preparation, productions, and menus for our food and beverage locations.

Responsibilities

• Oversee all product quality in restaurants.
• Help Hire and train kitchen staff.
• Maintain appropriate food inventory levels and purchasing habits.
• Negotiate and monitor vendor food agreements, discounts, and rebates.
• Scheduling for back of House and helping to report on schedule compliance.
• Coach and guide all members of the team, putting in place proper orientation training and ongoing training and development.
• Providing feedback for staff and team leaders on a regular basis, including performance management.
• Help develop new items and menus to meet the requirements of our guests.
• Manage preparation and presentation of food products to always ensure quality..
• Implement procedures to minimize waste and over-production.
• Control and monitor food costs and constantly review.
• Help Direct and coordinate all daily activities of the kitchens.
• Maintain highest standards of food hygiene and adherence with all health and safety standards.
• Achieve satisfactory score for all health and Eco-sure inspections.
• Responsible for ensuring team is trained on all health and safety aspects as it pertains to kitchens, as well as ServSafe Food Handler.
• Report and take appropriate action to correct any health or safety hazard.
• Check and ensure proper storage of food items, maintain proper organization of Food storage areas and product rotation utilizing but not limited to labeling with production and receiving dates.
• Attend food service meetings to ensure good communication.
• Help maintain and report all equipment problems to General Manager, treat equipment with respect.
• Take a leadership role that supports the management team.
• Other duties as assigned

Qualifications

Preferred Qualifications:

• Strong customer service orientation
• Strong verbal & written communication skills
• Ability to manage a high paced environment
• Organizational & problem-solving skills
• Absolute discretion with issues of confidentiality
• Must be a strong team player
• Previous experience managing staff
• Knowledge of Food production and cost controls

Education Qualifications and Experience desired:

• High school diploma required / college degree preferred
• Minimum 1 years’ experience in restaurant supervisory position
• Minimum 2 years’ experience in restaurant a back of house position

Tools, Equipment, & Conditions:

• Use of Culinary Equipment, must be able to step into any position and instruct staff of any errors.
• Proficiency at various kitchen equipment including but not limited to: Pizza oven, heavy duty dough and other mixers, immersion blender, electric grater and food processors, gas or electric range and stove, gas or electric ovens, grills, fryers, conveyor toasters, various pots and pans, sharp knives, microwaves, steam tables, cleaning chemicals and their dispensers, wash sinks, walk in coolers, reach in freezers, thermometers, calculators, computers, Micros terminals, etc.
• On feet for entire shift; shifts may be over 8 hours
• Able to work most holidays and weekends as season dictates.

The above noted job description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to provide a general sense of the responsibilities and expectations of this position. As the nature of business demands change, so too may the essential functions of this position.

The Nantahala Outdoor Center (NOC) is dedicated to the principles of equal employment opportunity in any and all terms, conditions or privileges of employment including hiring, promotions, termination, training and compensation. The NOC does not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetic condition or any other status protected by federal, state or local law, where applicable. Furthermore, the NOC is committed to a work environment free of discrimination and harassment through respecting and valuing the diversity among employees and all those with whom the NOC does business.