Chef Kitchen Manager

Wright Investments; Village of Lake Placid (NY); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Company-paid life and disability

Voluntary life insurance options

Paid time off (PTO), sick time, and a浮

Job summary

Wright Investments in Lake Placid, NY is seeking a Chef / Kitchen Manager to lead daily kitchen operations. You will supervise staff, control food cost, manage purchasing, and ensure safety and sanitation standards are met.

Responsibilities include menu development support, budgeting, forecasting, scheduling, and maintaining high quality service for restaurant and banquet events. Weekend and holiday availability is required.

Qualifications

• Three to five years of culinary management experience.
• Strong verbal and written communication skills.
• Budgeting, forecasting, scheduling, and staffing knowledge.
• Weekend/holiday/overtime availability.
• Equal Opportunity Employer statement. please note this is a generic inclusion in many postings.

Responsibilities

• Supervise and train kitchen staff on food preparation and service standards.
• Manage food costs through menu control, production levels, and waste reduction.
• Oversee purchasing and inventory to maximize profitability.
• Ensure safety, sanitation, and health regulations compliance.
• Assist with menu development for restaurant and banquet operations.
• Monitor revenues, expenses, and operational budgets.
• Maintain organization for menu planning, scheduling, and administration.
• Perform cooking duties as required.
• Maintain a clean and safe work environment.
• Report safety or security concerns promptly.

Skills

Staff supervision

Food cost management

Menu planning

Budgeting

Communication skills

Basic computer skills

Tools

POS systems

Job description

Chef / Kitchen Manager

Key Responsibilities

• Supervise and train kitchen staff on food preparation methods, portioning, garnishing, service specifications, and food preservation.


• Manage food costs by controlling menus, specials, production levels, cross-utilization, and waste.


• Oversee purchasing, requisitioning, and usage of food items to maximize profitability.


• Ensure compliance with safety, sanitation, and health department regulations, as well as company policies and procedures.


• Assist with menu development for restaurant and banquet operations when needed.


• Monitor revenues and expenses, including labor, food cost, and operational budgets.


• Utilize strong organizational skills for menu planning, BEO management, purchasing, inventory, scheduling, and administrative tasks.


• Perform cooking duties as required.


• Maintain awareness of safety or security issues and report concerns promptly.


• Maintain a clean, organized work area and uphold safe work practices at all times.

Benefits

• Medical insurance


• Dental insurance


• Vision insurance


• Company-paid life and disability coverage


• Voluntary life insurance options


• Paid time off (PTO), sick time, and floating holiday


• 401(k) with company match

Qualifications

Three to five years of culinary experience in a management role within a similar-size operation preferred.

Strong and professional verbal and written communication skills.

Basic knowledge of business operations including budgeting, forecasting, scheduling, and staffing.

Availability on weekends, holidays, overtime, and alternating shifts.

Basic to intermediate computer skills.

We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to creating an inclusive environment for all employees.