Kitchen Manager / Chef

300 is so much more than a bowling alley. It's the ultimate entertainment destination, packed with the kind of decor, amenities and technology you probably don’t associate with bowling. 300 is bowling – with a twist. What’s the twist? It’s everything entertainment under one roof: state-of-the-art lanes, floor to ceiling video screens, casual-dining and your favorite local hangout with friendly servers asking “how’s that 10-lb ball treating you?”

Stop by 300 Shady Grove in person or visit http://www.threehundred.com/shady_grove.html to check us out if you haven't already!

As an equal opportunity employer, AMF Bowling is committed to growing our business while helping all of our employees advance. We encourage you to explore the unique career opportunities with 300.

300 offers strong encouragement and support for your personal success, along with an outstanding compensation and benefits package that includes:

•Highly Competitive Salary

•Aggressive Bonus Plan

•Flexible Spending Accounts

•Paid Vacation Days

•Sick Leave

•Medical/Dental/Vision Plans

•401(k) Retirement Savings Plan

•Flexible Scheduling

•Career Development Support

•Educational Assistance for Full Time Employees

•Employee Discounts

Career opportunities like this with a stable entertainment company don't come along every day. It's an opportunity to transform and expand your customer service and managerial skills in a lively atmosphere with plenty of room to grow while having lots of fun along the way. As a world leader in our sector of the entertainment and hospitality industry, 300 could be a perfect match for your world-class business talent.

Interested applicants should apply on-line at: http://www.threehundred.com/shady_grove_careers.html

SUMMARY: The Kitchen Manager/Chef must have strong culinary knowledge as well as technical and customer service skills. The Kitchen Manager/Chef is responsible for budget management, controlling food and labor costs to meet budget, managing and maintaining restaurant and banquet menus and maintaining safety and sanitation standards.

  ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following:  

• Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.

• Maintains budgeted revenue, cost of sales, labor, supplies and operating cash flow relating to food operations. Reviews monthly profit and loss statements and acts on all variances.

• Plans, supervises and executes all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up.

• Estimates food consumption and makes purchases as appropriate from the company-specified food program.

• Recruits, hires and retains best in class work force with the assistance of the management team. Addresses and resolves disciplinary issues as appropriate.

• Foster a team work environment and build a team in Food & Beverage.

• Supervises cooks and oversees the preparation, portioning, garnishing and storage of food.

• Assists in cooking and preparing food as necessary.

• Maintains kitchen and storage facilities in sanitary condition.

• Ensures that product quality, freshness and presentation always meet company standards.

• Schedules staff efficiently to accommodate varying business volumes.

• Completes facility walks each week for evaluation and action items.

• Facilitates and manages all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by implementing and conducting Sanitation Audits and Cleaning Schedules. Reports critical issues to General Manager.

• Develops monthly action items to address any issues (including spoilage, margin, quality of product, etc).

• Interacts with client/customers on a daily/weekly basis.

• Proactively ensures that a clean, safe environment is maintained at all times.

• Must be able to coordinate staff and resources in a high volume environment.

• Participates in team and center meetings as scheduled.

• Must become certified in the AMF specified alcohol service program within 14 days of employment and the AMF specified food safety program within 30 days of employment.

• Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.

• Other duties may be assigned.

  SUPERVISORY RESPONSIBILITIES: Lead Cook(s), Cook(s), Dishwasher(s), Runner(s)

QUALIFICATIONS: Kitchen Manager/Chefs possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees), solid communication skills, strong critical and analytical thinking skills, and appreciation of diversity (thought, ethnic, gender, etc.).   Kitchen Manager/Chefs must be strong team players and people developers, possess a high level of profit and loss capability, and strong organizational skills and attention to detail.   EDUCATION AND/OR EXPERIENCE: Bachelor's degree or culinary degree preferred and a minimum of three years kitchen management experience in high-volume retail, entertainment, hospitality, or restaurant venue is required. Proficiency with managing a P&L required. Experience preparing catered events and presenting foods for special events desirable. Relevant experience or equivalent combination of education and experience is also acceptable.   Current ServSafe certification required. ServSafe instructor certification or ability to be certified preferred.   PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds, 100 pounds with help and/or assistance.   WORK ENVIRONMENT: While performing the duties of this job, the employee regularly works in a bowling center environment where high levels of noise, dust and activity can be expected. The noise level in the work environment is usually loud.