**Job Summary:**

The Kitchen Manager, under the direct supervision of the Executive Chef, is responsible for supervising, managing, and overseeing all aspects of the culinary operation at Brasstown Valley Resort. This includes coordinating activities of Cooks and other workers engaged in preparing and cooking, ensuring food and beverage store room security, and communicating price and product availability issues to the Executive Chef and Food & Beverage Director.


**Qualifications:**

- At least 5 years of Kitchen Management experience including food cost controls and inventory management.

- Bachelor�s degree or equivalent experience.

- Strong computer skills are required.


**Responsibilities:**

- Maintaining quality products and presentations according to company standards.

- Supervising food preparation for various dining areas.

- Upholding high sanitation standards in food handling and storage.

- Estimating production needs on a daily and weekly basis.

- Conducting sanitation and safety inspections.

- Assisting in menu development with the Executive Chef and Department Managers.


**Additional Responsibilities:**

- Managing food & beverage inventory, orders, and costs accurately.

- Using computer programs for invoicing and inventory management.

- Maintaining proper par levels for all food and beverage items.

- Checking received goods for quality and specifications.

- Managing inventory rotation and suggesting item use-up lists.

- Communicating with vendors and other departments regarding deliveries.

- Ensuring compliance with purchasing contract obligations and health codes.

- Supervising purchasing clerk and managing returns of goods.

- Must be available for night shifts, weekends, and holidays.


**DISCLOSURE STATEMENT:**

This job description provides a summary of the major responsibilities of the Kitchen Manager position and may not encompass all requested duties.