Chef Kitchen Manager

Wright Investments; Village of Lake Placid (NY); On-site; USD 65,000 - 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) and sick time

401(k) with company match

Job summary

Wright Investments seeks a Chef / Kitchen Manager to oversee all kitchen operations across restaurant, lounge, and banquets. You will lead food preparation, enforce quality standards, manage costs, and ensure safety compliance while guiding the culinary team.

Responsibilities include supervising kitchen staff, menu development support, purchasing and inventory control, budgeting, scheduling, and maintaining a clean, efficient work environment. Strong leadership and communication are essential.

Qualifications

• Three to five years of culinary management experience preferred.
• Strong and professional verbal and written communication skills.
• Basic knowledge of budgeting, forecasting, scheduling, and staffing.
• Availability on weekends, holidays, overtime, and alternating shifts.
• Basic to intermediate computer skills.

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.

Skills

Culinary management

Cost control

Safety compliance

Menu development

Communication skills

Scheduling

Education

3-5 years in culinary management

Tools

Computer basics

Job description

Chef / Kitchen Manager

The Chef / Kitchen Manager is responsible for overseeing all kitchen operations and supervising food preparation for all hotel outlets, including the restaurant, lounge, and banquets. The role ensures high-quality food production, cost control, safety compliance, and efficient operation of the culinary team.

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.