Chef Manager — High-Impact Resort Kitchen Leader

UNAVAILABLE; Homer (AK); On-site; USD 70,000 - 90,000; Full time

Job summary

Land's End Resort in Homer, Alaska seeks a Chef Manager to lead a high-quality kitchen operation, ensure HACCP compliance, control costs, and deliver exceptional service across retail and catering. You will guide a team to maintain standards and safety while meeting budget goals.

This role requires five years of supervisory kitchen experience in hospitality, ServSafe certification, and the ability to train staff, plan menus, and manage inventories in a fast-paced hotel setting.

Qualifications

• High school diploma or GED required.
• Minimum five years as a Chef Manager in hospitality.
• Supervisory experience and knowledge of food quality control.
• HACCP knowledge and safety systems demonstrated.
• ServSafe certification required within 30 days of hire.
• Proficient in Microsoft Office applications.

Responsibilities

• Directs a high-quality, cost-effective kitchen operation.
• Ensure HACCP and safety standards are followed by all staff.
• Plan menu, place orders, and manage inventory for operations.
• Lead staff training and supervise performance.
• Maintain excellent relations with staff and clients.
• Coordinate daily menus with supervisors and leads.
• Develop and manage staff work schedules and staffing levels.
• Oversee budget expenditures and cost analyses.

Skills

Leadership

Menu planning

Cost control

Quality assurance

HACCP knowledge

Staff training

Communication

Education

High School Diploma or GED

ServSafe Certification

HACCP training

Tools

Microsoft Office

Job description

Land's End Resort in Homer, Alaska seeks a Chef Manager to lead a high-quality kitchen operation, ensure HACCP compliance, control costs, and deliver exceptional service across retail and catering. You will guide a team to maintain standards and safety while meeting budget goals.

This role requires five years of supervisory kitchen experience in hospitality, ServSafe certification, and the ability to train staff, plan menus, and manage inventories in a fast-paced hotel setting.