Job Description

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.

Job Responsibilities

• 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 

Qualifications

• 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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