Culinary Lead for Weddings & Events

Weekender; Old Forge (NY); On-site; USD 52,000 - 62,000; Full time

Job summary

Weekender is seeking a Kitchen Manager at Great Pines to lead event food service including weddings, corporate events, and group functions. You will oversee the lodge kitchen, manage food costs, inventory, and staffing, and provide Lean-To coverage as needed.

The role is roughly 70% events and kitchen management and 30% Lean-To coverage, with flexibility for seasonal changes. A 3+ year leadership background and HACCP knowledge are required; ServSafe preferred.

Qualifications

• 3+ years of experience in event, banquet, catering, restaurant, or hotel kitchen leadership; weddings or large group events preferred.
• Experience managing kitchen operations: ordering, inventory, food cost, vendor relationships.
• Experience building event staffing plans and managing a kitchen team.
• Strong knowledge of food safety, sanitation, HACCP practices.
• Hands‑on culinary leader balancing production with management responsibilities.
• Strong communication and ability to work with Sales/Events and other departments.

Responsibilities

• Plan menus for weddings, corporate events, and group functions with Sales/Events.
• Build prep sheets and production timelines for each event.
• Determine and schedule event staffing based on guest counts and menus.
• Lead food preparation, execution, and delivery for events.
• Maintain food quality, presentation, and on-time delivery.
• Oversee day-to-day kitchen management and inventory control.

Skills

Team leadership

Food safety knowledge

Organizational skills

Time management

Communication skills

Education

ServSafe certification (preferred)

Job description

Weekender is seeking a Kitchen Manager at Great Pines to lead event food service including weddings, corporate events, and group functions. You will oversee the lodge kitchen, manage food costs, inventory, and staffing, and provide Lean-To coverage as needed.

The role is roughly 70% events and kitchen management and 30% Lean-To coverage, with flexibility for seasonal changes. A 3+ year leadership background and HACCP knowledge are required; ServSafe preferred.