Chef

MCNP ONP LLC; Brownsville (KY); On-site; USD 50,000 - 70,000; Full time

Job summary

MCNP ONP LLC is looking for a skilled Chef to manage daily culinary operations at the Green River Grill & Bar in Mammoth Cave National Park, Kentucky. As a hands-on leader, you will be responsible for ensuring food quality and kitchen staff training while maintaining a welcoming environment for guests.

The ideal candidate has over 5 years of kitchen management experience, strong leadership skills, and a passion for delivering exceptional dining experiences. Apply now to join a team dedicated to culinary excellence!

Qualifications

• 5+ years of Kitchen Management experience.
• Excellent written and verbal communication skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Lead the culinary operations and manage staff performance.
• Ensure menu is executed to highest quality standards.
• Maintain inventory and manage food costs.

Skills

Leadership skills

Problem resolution

Customer service

Analytical skills

Education

Bachelor’s degree in Hospitality or Culinary

Tools

Microsoft Office

Job description

We are seeking a skilled and motivated Chef to lead the daily culinary operations for the Green River Grill & Bar, located within Mammoth Cave National Park! This role is ideal for an experienced hospitality professional who thrives in a fast-paced, guest-focused environment and is passionate about delivering exceptional dining experiences. The Chef will ensure consistent food quality, manage inventory and staffing, and uphold the highest standards of safety and cleanliness. If you are a hands‑on leader who enjoys creating memorable meals for guests, we invite you to apply!

Location Details

The Green River Grill & Bar is located inside The Lodge at Mammoth Cave, an NPS authorized concessionaire operating in Mammoth Cave National Park, Kentucky.

Learn more at MammothCaveLodge.com

Responsibilities

• Ensures that the menu is being executed as documented and to the highest quality standards.
• Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service.
• Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team.
• Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
• Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
• Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
• Responsible for monitoring the daily COGS sheets and labor costs to company standards.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.

Position Requirements

• Must be self‑motivated with the ability to perform with the highest professional and ethical standards
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Must demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally

Knowledge and Experience

Education:

• Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field preferred

Experience:

• Minimum 5 (five) years Kitchen Management experience

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.