AMVETS Jobs

We are looking for an experienced Commercial Kitchen Manager to oversee our on-site catering operation. The manager will work alongside our professional chefs and kitchen assistants. The manager will ensure that the kitchen runs efficiently and as expected, ensuring food quality and safety at all times, and maintaining kitchen equipment daily. Kitchen Manager will lead the culinary team with direction from GM and Event Director. Managing hours worked/prep/cooking schedules and tasks/expectations for Chefs/Assistants, while maintaining accountability and consistency in the kitchen at all times. This position requires the ability to work effectively in high pressure environment, maintaining composure and control, with the ability to still pay attention to even the smallest details. This position requires the highest skills in organization, both in physical space as well as computer skills for tracking. The right candidate must be reliable and self-motivated.<p> Gilbertsville Farmhouse is a resort-style wedding venue specializing in weekend weddings located in Central NY (45 minutes from Cooperstown, NY, and 25 minutes from Oneonta, NY). We are a family-run business built on a love of people, hospitality, luxury and fun. Our customers and our staff are the hearts of our business. We deliver excellence to our guests and a professional, caring and rewarding environment for our employees. We are a growing company looking to build a solid team. Salary will start at $35,000 which will quickly increase for the proper candidate.<p> Job Responsibilities: <li>Oversee Professional Chefs and Kitchen Assistants <li>Create all necessary schedules for hours working/prep schedule per chef/assistant <li>Document and create Procedures/Protocols for expectations of employees and kitchen <li>Delegate tasks and responsibilities effectively, ensuring that each member in the kitchen understands their role and expectations <li>Oversee food preparation activities, ensuring that dishes are prepared according to recipes, portion size, quality standards and descriptions/ingredients <li>Provide coaching, feedback and performance evaluations to kitchen staff and address any issues/concerns promptly to ensure not repeating <li>Create a recipe book with chefs with all exact ingredients/amounts, along with visual expectations photos per dish <li>Create a tracking sheet for event costs and another for inventory for kitchen, in order to report per event and tracking at all times <li>Monitor food production levels to minimize waste and maintain freshness <li>Assist in developing and managing a kitchen budget, including labor costs, food costs and overhead expenses <li>Monitor expenses and identify opportunities to reduce costs without sacrificing quality or service <li>Ensure that all dishes are cooked to recipe and presentation is as expected <li>Implement and enforce strict food safety and sanitation protocols to maintain compliance with health regulations and industry standards <li>Monitor equipment quality and discuss when issues arise with GM and Event Director <li>Work with Professional Chefs to maintain inventory of food supplies and ingredients, and coordinate ordering and receiving to ensure sufficient stock levels <li>Learn all aspects of kitchen to step in any role as needed like prep, plating, cooking, dishwashing, etc. as you will serve as an extra set of hands when needed to stay on schedule <li>Customer service is most important as clients around premises <li>Keeping kitchen a calm and great place to work, with team getting along is important to maintain<p> Experience/Qualifications: Management/Supervisor Role in Kitchen: 2 years minimum; Experience working directly in kitchen atmosphere: 2 years minimum; ServSafe (Required) Strong knowledge of food safety and sanitation regulations; Flexibility to work evenings, weekdays, eekends and holidays as needed; Stamina to work long hours on your feet, in a fast paced environment