West Shore – Harrisburg Elks Lodge 2257
Kitchen Manager Job Description
Our Elks Lodge is seeking a passionate, skilled chef to create delicious meals for our members and guests. You will be responsible for planning our menu, ensuring each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standard. In addition, you will be required to provide relief coverage of line cooks and banquet service as bookings dictate for the culinary team at the Elks Lodge. To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep our members and guests coming back for more. You will work under the direction of the Lodge Club Manager and House Committee.
Job Duties
Ensuring that all food is of excellent quality and served in a timely manner.
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Overseeing all kitchen operations
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all the menu items.
Taking stock of ingredients and equipment, and placing orders to replenish stock with prior approval of Club Manager.
Enforcing safety and sanitation standards in the kitchen.
Creating new recipes to keep the menu fresh.
Keeping up to date with industry trends.
Receiving feedback and making improvements where necessary.
Administrative duties to include use of office/computer to prepare a monthly inventory of all food and supplies.
Plan the execution and production for events along with the Club Manager while working with the culinary team to effectively execute the goal.
Schedule will vary according to operating needs but may include early mornings, late evenings, weekends and holidays.
Perform other duties as assigned.
Kitchen Manager Requirements
Minimum of 3 years of related work experience preferred.
18 years of age or older.
Completion of high school or GED.
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Expert multi-tasking ability.
Great leadership and interpersonal skills.
Exemplary work ethic in a high-pressure environment.
Experience in working with a team and promoting a positive work environment.
Proficient in managing with clear concise written and verbal communications.
Experience in menu development for dining, buffet, breakfast, lunch, dinner and hors d’oeuvres receptions.
Passion and pride for delighting people with good food.
APPLY or INQUIRIES
Contact Lola Henry, Club Manager
108 N. St. John’s Church Rd.
Camp Hill, PA 17011
717-761-3904
