SUMMARY OF OVERALL PURPOSE The Kitchen Manager is responsible for supporting the Executive Chef with the overall operation of the back of house operations of the Food and Beverage department. This role works alongside the Executive Chef in the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, resulting in outstanding guest satisfaction. This position ensures adherence to the policies, food safety protocols, and standard operating procedures established by GKTW Food and Beverage. KEY ACCOUNTABILITIES Operations Assist the Executive Chef with the day-to-day operations of the back of the house Village food venues. Oversee Cooks and Dish Room Attendants during shifts to meet and exceed established food preparation standards on a consistent basis. Ensure preparation according to well-defined recipes and follows up with the Executive Chef to improve the cuisine for GKTW. As a part of the management team, displays an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team leaders and staff. Accept projects and responsibilities as assigned by the leadership team and completes them in a timely manner. Set the example and ensure follow through with positive and professional carrying out of the kitchen standards. Effectively oversee the expediting of breakfast, lunch, and dinner shifts. Effectively communicate with employees and management to maintain an efficient workspace. Hold daily line-ups to inform the team of the daily duties and tasks at hand. Inventory Controls Ensure receiving of inventory including perishable items are properly stored via ServSafe standards. Collaborate with the Executive Chef to ensure the execution of monthly inventories, accurately place orders for pastry and baked goods with the use of the ordering checklists. Perform weekly inventories of all food and beverage locations. Complete weekly spot inventories on high dollar items and communicate those findings to the Executive Chef to reconcile with perpetual inventories. Sanitation & Safety Follow food safety and sanitation guidelines and ensure Cooks and Dish Room Attendants understand and practice the same, including, but not limited to: Maintain a working knowledge of the Temperature Danger Zone (41 F-135 F). Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods. Prevent potential cross-contamination through hand washing and awareness of surroundings. Read and follow the standards of the Personal Appearance Standard provided by GKTW. Clean as you go, always maintain a clean and orderly workstation. Keep jackets, pants, aprons, shoe, and hats as clean as possible. Wear protective gloves when handling ready to eat foods. Obtain and maintain a valid ServSafe® certification and manage to the standards of the ServSafe® criteria. Supervise weekly detailed cleaning of the kitchens. Ensure sanitation throughout property including kitchen, dining rooms, locker rooms and outdoor public areas, back dock and dumpster area and walkways. Ensure that workflows, processes, and services comply with safety practices and regulations. Identify potential risky situations that can affect the Village operations. All other duties as assigned PHYSICAL DEMANDS OUTSIDE NORMAL WORK ENVIRONMENT Regularly required to walk, stand, bend, crouch, balance, use hands/arms to lift/move objects. Ability to move/lift up to 75 lbs. Must be able to climb ladders unaided. Work in outdoor weather conditions. Able to work a flexible schedule including to workdays, nights, weekends and holidays.