Benefits:

Employee discounts

Paid time off

Job Description: Kitchen Manager

Location: Progress Fire Company Home Association (PFCHA) – Harrisburg, PA

Reports to: Club Manager

Salary: Commensurate with experience.

Position Overview: The Kitchen Manager for PFCHA is responsible for overseeing all aspects of kitchen operations, ensuring the delivery of high-quality food and service, maintaining a safe and sanitary environment, managing kitchen staff, controlling inventory, and optimizing costs. This role requires strong leadership, communication, and organizational skills to ensure efficient day-to-day functioning and alignment with the restaurant’s standards and goals.

Key Responsibilities:

Team Management

Hire, train, schedule, and manage kitchen staff, including line cooks, prep cooks, and dishwashers.

Foster a positive work environment, promote teamwork, and handle any conflicts that may arise.

Conduct performance reviews, provide coaching, and enforce kitchen policies and procedures.

Food Preparation and Quality Control

Oversee food preparation to ensure quality, consistency, and adherence to recipes and standards.

Monitor portion sizes, plating, and presentation to maintain quality control.

Taste and review dishes to guarantee freshness and flavor, adjusting recipes as needed.

Inventory and Cost Control

Order and maintain stock levels for ingredients, kitchen supplies, and equipment.

Implement cost-saving measures by minimizing waste, maximizing efficiency, and reducing food and labor costs.

Conduct regular inventory checks and manage relationships with suppliers and vendors.

Health, Safety, and Sanitation

Ensure compliance with health, safety, and sanitation regulations at all times.

Conduct regular inspections of kitchen facilities, food storage areas, and equipment for cleanliness and functionality.

Maintain an organized and sanitary kitchen environment to prevent cross- contamination and foodborne illnesses.

Menu Development and Optimization

Collaborate with the kitchen staff, Club Manager, and membership to develop, update, and refine menu items.

Analyze menu performance and customer feedback to suggest improvements or seasonal additions.

Implement and document new recipes and ensure the team is properly trained on new menu items.

Administrative and Financial Tasks

Prepare reports on kitchen operations, including food cost, inventory, waste and staff scheduling.

Work with the Club Manager and Treasurer on kitchen budgeting, and monitor expenses to stay within budgetary constraints.

Qualifications:

• Proven experience as a kitchen manager, chef, or similar role.
• Strong knowledge of food safety regulations, kitchen operations, and culinary techniques.
• Excellent leadership, problem-solving, and communication skills.
• Ability to manage multiple tasks, work in a fast-paced environment, and make quick decisions.
• Proficiency in kitchen management software and Microsoft Office suite is a plus.
• Culinary degree or relevant certifications are preferred.
• Ability to work flexible hours, including weekends and holidays. Working Conditions:
• Ability to work long shifts, including evenings, weekends, and holidays.
• Must be able to stand for extended periods and lift up to 50 lbs.
• Fast-paced, high-energy environment with exposure to kitchen equipment and temperatures. *The Job Description is not an exhaustive list of duties and responsibilities. Other tasks may be assigned by the Club Manager and/or Board of Trustees, as necessary.