Share Email Opening Apply Now Title Hospitality and Kitchen Manager  EOE Statement It is our policy to provide equal employment opportunities and will not unlawfully consider any factors of race, religion, age, creed, national origin, gender, disability, veteran or military status, genetic information, or any and all other unlawful biases regarding federal, state or local laws with regard to workers or applicants.   Description Mission Statement: Closer to the Heart of Jesus Our mission is to stand in the presence of the living God and, with Mary, make known to the world the love of the Sacred Heart of Jesus. We accomplish this mission by providing retreats and formation to women religious, laity, as well as hospitality for priests. Sisters and staff at Sacred Heart Retreat House value behaviors imbuing joy, authenticity, and total givenness, within a family spirit. Purpose of Your Job Position: The primary purpose of your job is to manage your team in providing excellent hospitality for all dining and food needs, as well as providing streamlined and efficient operations in the kitchen. This position plays a vital role in enhancing the overall quality of kitchen and dining service. Your dedication to cleanliness, food safety, and customer service contributes significantly to the well-being and satisfaction of retreat house guests.     Position Requirements Qualifications and Education Requirements: High School Diploma and 5 years related experience necessary. Servesafe Manager certificate required within 30 days of hire Must obtain Virtus certification after employment. Job Functions Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Skills and Job Requirements: Demonstrates ability to inspire trust, engages in healthy conflict and has the ability to proactively move forward with competing priorities Demonstrates ability and willingness to work as an individual, as a team member and leader, engaging and drawing out the potential of others Maintains confidentiality regarding all information shared, received and accessed Demonstrates capacity to prioritize and move multiple projects forward, stay organized and proactively manage and communicate workflow to meet deadlines Ability to communicate mission and has excellent written, verbal, and interpersonal skills. Demonstrates enthusiasm, a positive attitude and respect for everyone Willingness and ability to adjust to changing conditions or priorities Good working knowledge of Microsoft Office (Word, Excel, Teams); Working knowledge of Salesforce is required. Knowledge of basic practices and principles of organization, planning, records management, and general office administration Reports to the Operations Manager regarding accountability for all areas that fall under their responsibility Responsible for knowledge of and practice of all safety policies and procedures   Duties: Hospitality Lead of overall hospitality for Retreatant Dining Room, Priest’s Dining Room and other events on campus. Oversee proper set-up of dining room/eating areas, ensuring the buffet line is clean and presentable. Oversee efficient clean-up of dining areas as it relates to food and beverages. Assist other staff members, as requested in areas such as food and beverage presentation, special function menu planning, and the design of new service areas. Establish standards for personnel performance and customer service. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Perform other work-related duties as assigned by Operations Manager.   Kitchen Management: Menu planning and maintaining food budget. Make periodic and regular inspections to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas and equipment. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate all training and in-service activities for kitchen and service employees to ensure adherence to all dietary, safety and sanitation guidelines and best practices; include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Work with cooks to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, established procedures, and budgetary constraints. Oversee all raw food and supply ordering for the kitchen. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development. Ensure cleanliness of entire kitchen area, including pantry, walk-in freezer and walk-in refrigerator, pots and pans, and dishwashing room. Keep records required by government agencies regarding sanitation or food subsidies. Maintain food and equipment inventories, and keep inventory records. Arrange for equipment maintenance and repairs, and coordinate related services, as needed.   Communication: Provides exceptional customer service to all guests, retreatants, and visitors. Meets weekly with Operations Manager and submits a weekly report of any significant changes or updates in departmental needs. Communicates to all departments any changes or updates to the functions within your department.   Administrative: Be an active participant of the Sacred Heart Leadership Team   Attend weekly Tactical meetings and ad-hoc meetings, as requested by Administrator Attend 2-day off-sites that assist management in maintaining a healthy organization Schedule staff hours and assign duties. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.   Working Conditions: Will need to sit and/or work on computer or stand for extended periods of time. Is subject to frequent interruptions. Must be able to travel locally as needed. Must be able to work evenings and weekends.   Physical and Sensory Requirements: Must be able to move intermittently throughout the workday. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met. Must be able to push, pull, move, a minimum of 25 pounds and be able to push, pull, move, such a weight a minimum distance of 50 feet. Must be able to lift and/or carry a minimum of 25 pounds and lift to a height of 5 feet.             Full-Time/Part-Time Full-Time   Shift Rotating Days and Evenings   Salary Range $27.68-$40.14   Position Hospitality and Kitchen Manager   Number of Openings 1   Exempt/Non-Exempt Non-Exempt   Location Sacred Heart Retreat House   About the Organization The Carmelite Sisters of the Most Sacred Heart of Los Angeles celebrate 90 years of service to the Los Angeles Archdiocese through apostolic works in health care, education and spiritual retreats. Please visit our website for more information: www.carmelitesistersocd.com/directory/   This position is currently accepting applications. 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