We're hiring a Kitchen Manager to run the back of the house Food and Beverage Department. This is a hands-on leadership role reporting to the General Manager. You'll manage the culinary team, oversee daily food production, maintain quality and safety standards, and help keep the operation on budget. In a location this remote, resourcefulness matters as much as culinary skill; you'll need to plan ahead, manage inventory carefully, and adapt when supply chains don't cooperate. This role is ideal for someone who thrives in a small-team environment and takes pride in feeding people well.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
Requires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Culinary degree preferred
Requires advanced knowledge of the principles and practices in line with the standards and expectations of the culinary discipline.
Requires experiential knowledge of management of people and/or problems
Requires oral, reading and written communication skills
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