Kitchen Manager - Night Shift

Shaker Village of Pleasant HillShaker Village of Pleasant Hill (SVPH) is on a mission to inspire generations through DISCOVERY, by sharing the legacies of the Kentucky Shakers. SVPH is committed to bridging historic preservation, land conservation, engaged learning and warm hospitality to present an unrivaled destination experience. Home to the third largest Shaker community in the United States from 1805 until 1910, SVPH manages the country's largest private collection of original 19th century buildings and is the largest National Historic Landmark in Kentucky. Onsite amenities at SVPH include overnight accommodations, dining and catering services, retail shops, event and meeting venues, historical exhibitions and tours, farm and garden area, nature preserve, multi-use trail system, equestrian stable and an extensive calendar of special programs, activities and events. Shaker Village Trustees' TableThe Trustees' Table supports the mission of Shaker Village by creating quality dining experiences that embrace contemporary tastes while continuing to champion farm-to-table and sustainable sourcing philosophies in the legacy of the Shakers. PM Kitchen Manager Job SummaryThe Kitchen Manager assists the Executive Chef to ensure a profitable and smooth kitchen operation. Promotes maximum customer satisfaction by maintaining high quality control. Provides input on personnel performance, schedule and menu changes, special events, and any other ideas that positively impact the restaurant operation. Responsibilities and Duties Staff Management -Training kitchen staff/new hires, delegating tasks, providing performance feedback, overseeing daily kitchen operations, including food prep, cooking and plating Quality Control monitoring food preparation, ensuring consistency in quality and taste, using FIFO to ensure proper food rotation SupportProviding cooks with support, on and off the line Menu PlanningProducing weekly specials with chef Food and Safety ComplianceEnforcing strict food safety standards, ensuring proper food handling, storage practices, training staff on sanitation Skills and Qualifications Leadership SkillsAbility to motivate and manage team effectively CommunicationClear communication with chef, kitchen staff and servers Problem solving abilitiesidentifying and resolving issues quickly in fast paced environment Culinary ExpertiseStrong understanding of cooking techniques, food preparation and waste management Education and Experience A culinary degree is preferred, not required A minimum of two years' experience in a high-volume restaurant is required Some supervisory experience is preferred Mental and Physical RequirementsMust be able to multi-task and work in stressful situationsMust be capable of standing for long periodsMust be capable of lifting 50 poundsRequired to balance and stoop or kneelFrequently lift and/or move objects, tools, ingredients weight 10-25 poundsMust be able and willing to climb stairs with tools and equipmentVision abilities include close vision, distance vision, color vision, peripheral vision and depth perception and ability to adjust focusMust have excellent manual dexterity Working Environment and Conditions Frequent exposure to hot water, potentially slippery floors, ovens, stovetops with varying degrees in temperaturesFrequent exposure to fluctuating temperatures (inside and outside as needed)Working in close quarters, standing for hours at a timeLifting heavy pots and kettles, working near hot ovens and grillsWork hours may include early mornings, late evenings, holidays and weekends