Pursell Farms
  • 02-Nov-2021 to 01-Feb-2022 (MST)
  • Food and Beverage
  • Sylacauga, AL, USA
  • Salary
  • Salary
  • Full Time

Medical, dental, vacation, holiday, 401K, discounts and other benefits available

POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.


Ø Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.

Ø Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Ø Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.

Ø Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.

Ø Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Ø Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.

Ø Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.

Ø Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved

Ø Promote the Accident Prevention Program to minimize liabilities and related expenses.

Ø Perform other duties as assigned. May serve as manager on duty.


Education: Two to Four-year college degree or equivalent education/experience.

Experience: A minimum of five-year sales experience in a related position. Hotel sales experience preferred.

Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect the Foundation Image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives.

Communicate information and hotel services to management, staff and guests.

PHYSICAL JOB REQUIREMENTS: (essential functions only)


Lift Up to 30-35 lbs. 3-5 times during course of shift (i.e. top round, prime rib, frozen boxes, cases of products, etc)

Pushing /Pulling

Carry Culinary items from clipboard to food products to small equipment continually during shift

Bending/Kneeling: Bend to assist in serving food, location of food and food products, or getting supplies and equipment; Kneel to inspections for proper cleanliness and preventive maintenance monitoring periodically during shift

Mobility: 95 % of shift - To supervise, monitor and inspect the kitchen and culinary environment.

Continuous Standing: 50 % of shift - To expedite, to cook, to instruct, to train in the culinary departments and areas, time periods range from 15 minutes to several hours.

Climbing Stairs: Up to approximately 0 % of (time period).

Ladders: Up to approximately 0 % of (time period).

Driving: Up to approximately 0 % of (time period). No driving required.

Work Environment Inside: 95 % of 8 hours (time period); Outside: 5 % of 8 hours (time period).

Describe any abnormal temperature exposures: Freezer temperature of -10 degrees; heat temperatures of 100 degrees when preparing food; Outdoor temperatures can exceed 100 degrees if working at location with outside dining facilities.

Hearing: X Critical Moderate Minimal

Explain: Assist with guest and associate matters Interpreting instructions, machinery and equipment safe operations.

Vision: X Critical Moderate Minimal

Explain: Read temperatures, recipes, safety inspections

Speech: X Critical Moderate Minimal

Explain: Communicating with guests and associates, issuing instructions, communicating policies.

Literacy: X Critical Moderate Minimal

Explain: Research, analysis & implement policies and procedures; generate schedules, reading forecast interpret budgets and forecast.

Chemicals/Agents: Knowledge of usage for training purposes.

Protective Clothing: Type: Back brace Approximate 0 % of 8 hour shift (time period)

Type: Slip-resistant footwear Approximate 0 % of 8 hour shift (time period).

Type: Gloves Approximate 0 % of 8 hour shift (time period)

Equipment Operation: Griddles, Ranges, Fryers, Char- broilers, Steamers, Mixer, Buffalo Chopper, Tilt Skillet, Commercial Ovens, Knives.

Other Considerations:

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to note ALL duties, responsibilities or qualifications of the job.

Pursell Farms
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