Hybrid Kitchen Manager bei Pottawattamie County, IA

About the Department

Pottawattamie County Conservation is announcing the hiring of a full-time seasonal Kitchen Manager. This position will run from December through March or the duration of the ski season. 

An individual in this role will supervise the daily food and beverage operations. The Kitchen Manager will work with the Site Manager to ensure food and beverage operations run smoothly and efficiently.

Position Duties

Assist in hiring kitchen staff for the season and creating functional schedules that keep in mind operating hours as well as the business levels.

Facilitate the training of kitchen staff on all aspects of the food and beverage operations. This will include the use of the POS System, all kitchen equipment, sanitation, and proper food preparation and presentation.

Must train staff on proper prep work, side work, opening and closing procedures.

Ensure that inventory is taken properly and in a timely fashion. Determine what needs to be ordered and report to Site Manager. This will include, but is not limited to food, beverages, cleaning supplies, condiments, utensils, food safety items, etc.

Follow and maintain all sanitation and safety standards as outlined by law. This will include employee health and personal hygiene, proper storage, and labeling of food, as well as sanitization of kitchen equipment and prep areas. 

The Kitchen Manager will ensure that the facility is maintained in accordance with the Iowa Food Code.

Supervise food prep and cooking, check food for presentation, temperature, and portion sizes.

Work in collaboration with the Site Manager to price menu items and create promotional materials if needed. 

Track food and beverage sales to better determine what quantities to order to reduce waste.

Must be able to use POS machine, close out the POS terminal, balancing the cash drawer, filling out all paperwork necessary to accurately account for sales.

Check in deliveries and verify received goods match invoices from vendors.

Work with other departments when needed and perform other duties as assigned.

Minimum Qualifications

General knowledge of, and ability to manage a kitchen and staff. 

Ability to communicate effectively, both orally and in writing.  

Ability to understand and follow both oral and written instructions.  

Ability to establish and maintain effective working relationships and good rapport with individuals of all ages including supervisors, colleagues, children, and the general public.

Familiarity with kitchen sanitation and safety regulations.

Excellent organizational skills.

Ability to manage a team.

Other Qualifications

Must be eighteen (18) years old at the time of hire. 

Must have prior experience handling a cash drawer and using a register.

Kitchen experience of at least 2 years is required. 

Experience working in the food industry as a kitchen manager is preferred. 

Flexibility to work during evenings, weekends, and holidays.