Come and join our team of highly skilled culinary professionals in one of our various kitchens we offer at French Lick Resort.

Come and join our team of highly skilled culinary professionals at French Lick Resort. Employment at French Lick Resort provides experiences in various levels of culinary from fine dining, casual dining, banquets and events, and everything in between. Come and advance your culinary career and receive in-venue training from multiple skilled chefs and culinary experts in a fast-paced and competitive environment. Employment with French Lick Resort includes outstanding employee benefits such as health insurance, matching 401k, CRT bonus checks, education assistance program, employee fitness center and more.

BASIC FUNCTION

The Kitchen Manager is responsible for overseeing the overall food services for dining, and providing the optimal service possible while operating within a predetermined budget.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have high school diploma or high school equivalency diploma (HSED).

Associate degree in culinary arts or equivalent apprenticeship.

Minimum five (5) years experience in a first-class hotel/resort or restaurant.

Ability to communicate effectively.

Must have good communication skills.

Must be hands-on and able to perform hourly functions when needed.

Must always present a hospitality mentality — warm and generous.

Must always ensure a teamwork-friendly environment.

Must be a minimum of 21 years of age upon employment.

Must be able to obtain and maintain a valid gaming license.

ESSENTIAL FUNCTIONS

Manages the kitchen in the preparation and presentation of foods by supervisors and cooks, overseeing that all the food items are prepared as determined by the Food & Beverage Manager.

Oversees the kitchen staff.

Assists in the supervision and staffing for the kitchen and for supervising all employees throughout the area.

Manages the execution and delivery of food items to guest. Maintains consistency in menu items specifications and that ingredients used are concurrent with purchasing specifications.

Maintains accurate records of daily line checks, food temperatures and inventory.

Maintains proper adherence to safe food handling techniques as outlined in Serve Safe training.

Manages employee schedules as to properly staff according to trends in business.

Assists in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the facility.

Assures that purchases are made using the specifications set by the Food & Beverage Manager or Controller and make appropriate recommendations to the Food & Beverage Manager when specification changes are warranted.

Inspects all storage areas to ensure that the best sanitation possible is maintained and that all equipment is functioning properly.

Ensures that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintains quality.

Ensures that only the quantities of items scheduled for use are requisitioned from the storeroom.

Ensures that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.

Ensures that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.

Selects recipes offering a product that is tasteful and contains ingredients and portion sizes that will ensure cost standards are being met.

Performs other related reasonable duties capable of being performed as requested by management.