The Grille House Kitchen Manager

SUMMARY:

Responsible for the quality assurance of all finished products of the venue and the supervision of all food production ensuring all Mille Lacs Corporate Ventures specifications and standards are satisfied.

MEETING PERFORMANCE EXPECTATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Responsibilities listed below are representative of the knowledge, skills and/or ability needed to effectively execute this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

ESSENTIAL DUTIES OF THE POSITION:

• Responsible for the staffing, training evaluating and coordination of all food production Associates in accordance with Mille Lacs Corporate Ventures policies and procedures.
• Ensure all specs in all recipes and food apportionment are met.
• Maintain excellent kitchen hygiene conditions at all times.
• Recommend and suggest the hiring, terminating, suspending, and counseling to the Manager of the Venue.
• Enforce performance standards, policies, and procedures of the Venue in accordance with Mille Lacs Corporate Ventures mission and objectives.
• Responsible for complying with all food and beverage health and safety regulations; as well as all Tribal, Federal, State and Local applicable laws.
• Ensure restaurant operations are run in a smooth, efficient manner to ensure guest satisfaction.
• Directly supervises Kitchen Supervisors, Line Cooks, Prep Cooks, Dishwashers and all other Venue Associates.
• Assist in the preparation, portioning and garnishment of all foods in accordance with established recipes.
• Maximize cost effectiveness within the Venue by ensuring compliance with established budget food and labor costs.
• Participate and preside in departmental and venue meetings facilitating the flow of pertinent information from management to Associates.
• Responsible for maintaining all venue equipment as well as the appearance of the venue in accordance with Mille Lacs Corporate Ventures standards.
• Responsible for listening to, evaluating and assuring control of guest grievances.
• Sets priorities for all supervisors and provide assistance as needed.
• Responsible for maintaining open communication throughout the venue, through daily pre-shift meetings.
• Confers with Manager concerning operational deficiencies and areas in need of attention.
• Communicate with various department managers in resolving venue conflicts and disputes.
• Ensure accurate weekly inventory.
• Perform other duties as assigned.
• The company requires every associate to:

• Maintain a consistent and regular attendance record.
• Encourage mutual respect among associates by setting positive examples.
• Maintain a professional reputation in the company and community.
• QUALIFICATION REQUIREMENTS:
• EDUCATION and/or EXPERIENCE:

• High School diploma or general education degree (GED).
• Five (5) years progressive food production and culinary experience with four (4) years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage.
• SPECIAL QUALIFICATIONS:

• If required, must be able to pass company pre-employment Drug and Alcohol test.
• Must be able to secure license from Gaming Regulatory Authority.
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.
• Responsible for following all relevant Detailed Gaming Regulations (DGR'S).
• Knowledge and full understanding of financial planning, profit and loss statements, and budget forecasting.
• Serv-Safe Certification preferred (Certification is required within one (1) year of placement).
• Alcohol Awareness Certification (CARE) preferred (Certification is required within one (1) year of placement) if applicable.