Kitchen Manager
Core
Manage, lead, and oversee all back-of-house/kitchen operations to ensure smooth, efficient, and consistent execution of daily food service at a resort in Death Valley National Park.
Role type
Kitchen Manager (hands-on IC)
Builds
Daily food service for resort guests
Domain
Hospitality / Restaurant Operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Kitchen operations management, food safety compliance, staff training and coaching, inventory and cost control, menu implementation, shift scheduling, equipment maintenance, guest feedback integration
Preferred skills
TIPS certification, experience in high-volume hospitality environments
Technologies
POS systems, inventory management software, food safety tracking logs
Responsibilities
Lead, train, coach, and evaluate kitchen staff; oversee daily food preparation and production; maintain recipe standards and portion controls; manage kitchen labor and food costs; ensure compliance with food safety and sanitation regulations; organize kitchen prep schedules and opening/closing procedures; assist with menu development and operational improvements.
Seniority
Mid-level, hands-on management