Assist the Kitchen Manager in executing the overall operations and performance of the kitchen to meet organizational objectives. The mission of the Kitchen Manager is to provide our guests with the finest dining and travel experience that exceeds expectations and delivers sound results for our organization.

Position Responsibilities:

  • Oversee planning and preparation of food production according to department requirements and procedures
  • Manage inventory ordering to achieve business needs within department budget
  • Conduct regular equipment inspections and maintain logs to ensure compliance with health, safety, food handling, and hygiene standards for our staff and guests
  • Adhere to all local, state, and federal health and civil code regulations
  • Clean and organize the kitchen area including walk in coolers, freezers, storage areas, and lines
  • Prepare and submit operational reports and other documentation as required
  • Collaborate with the Food and Beverage Director to develop appetizing menu items
  • Hire, train, and mentor kitchen staff
  • Organize and oversee staff schedules according to business needs
  • Conduct timely and constructive staff performance evaluations
  • Promote positive moral and environment through counseling and leadership
  • Assign daily tasks to staff, counsel staff as necessary to promote growth and performance
  • Handle customer complaints, resolve issues in a diplomatic and courteous manner with focus on delivering a WOW experience to our guests
  • Performs other duties as assigned


Required Skills / Abilities:

  • Strong supervisory and leadership skills with excellent interpersonal skills
  • Excellent time management and organizational skills with attention to detail
  • Familiarity with food handling, safety, and other restaurant guidelines
  • Must be able to work nights and weekends
  • Ability to obtain and maintain all relevant certification, including but not limited to ServSafe


  • Must have a high school diploma or GED. Culinary degree is preferred.
  • Three years culinary experience
  • Must be able to lift 50 pounds