Kitchen Manager

Trailborn Hotels & Resorts; Highlands (NC); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401(k)

Employee Dining Discounts

Sick Time

Paid Time Off

Employee Marketplace Discounts

Job summary

Trailborn Highlands is seeking an experienced Kitchen Manager to run line shifts, train the team, and serve as senior culinary leader when the Chef is off-property. You will oversee breakfast through private events, maintaining safety, cost control, and consistency of Trailborn's southern comfort cuisine.

Responsibilities include coaching staff, managing line cooks, coordinating with FOH and events, and ensuring all plates meet standards.

Qualifications

• 3+ years of professional kitchen experience with lead or supervisory roles.
• ServSafe certification or ability to obtain within 60 days.
• Strong knowledge of food safety, allergen handling and sanitation standards.
• Clear communicator who stays calm during high-volume service.
• Availability for early mornings, evenings, weekends and holidays.

Responsibilities

• Lead shifts across breakfast, lunch and dinner, manage pass and tickets.
• Cook items to recipe, portion and plating standards; inspect plates before service.
• Conduct pre-shift line checks and briefings on specials, 86'd items, VIPs and event orders.
• Coordinate with FOH and events team to meet timing and dietary needs.
• Act as senior culinary lead when Chef de Cuisine is off-property.
• Supervise line cooks, prep cooks and stewards; schedule and direct on shift.
• Train team on recipes, techniques, station setup and safety.
• Provide feedback and contribute to performance reviews and hiring.
• Model a positive, respectful kitchen culture aligned with Trailborn values.

Skills

Kitchen leadership

Team supervision

Sanitation & safety

Communication

Education

Culinary degree or equivalent

Job description

We are seeking a highly motivated and experienced Kitchen Manager to join our team at Trailborn Highlands. Reporting to the Chef de Cuisine, you will run the line shift by shift, making sure every plate leaving the Highlands Supper Club meets Trailborn's standard for southern comfort food.

You will lead the kitchen team through breakfast, après hour, dinner, banquets and private events, keeping food safety, cost and consistency on track. This is a hands‑on role: you cook on the line, train the team, and step in as the senior culinary leader when the Chef de Cuisine is off property.

ESSENTIAL

FUNCTIONS

Kitchen Operations and Service:

• Lead assigned shifts across breakfast, après hour, dinner, banquets and private events, running the pass and calling tickets
• Prepare and cook menu items to recipe, portion and plating standards; check every plate before it leaves the kitchen
• Run pre‑shift line checks and team briefings covering specials, 86'd items, VIPs, allergies and event orders
• Coordinate with front‑of‑house and the events team so timing, special requests and dietary needs are met
• Act as the senior culinary lead when the Chef de Cuisine is off property
• Supervise, schedule and direct line cooks, prep cooks and stewards on shift
• Train new and current team members on recipes, techniques, station setup and safety
• Give day‑to‑day coaching and feedback; contribute to performance reviews and hiring
• Model a positive, respectful kitchen culture aligned with our Trailborn values

Food Safety and Sanitation:

• Enforce food safety and sanitation standards in line with the North Carolina Food Code and Macon County Health Department requirements
• Monitor and log temperatures, labelling, dating and FIFO rotation; correct issues on the spot
• Keep the kitchen, walk‑ins, storage and equipment clean and inspection‑ready; report maintenance needs promptly
• Manage allergen protocols from order to plate

Cost Control and Inventory:

• Write prep lists and par sheets based on forecasts, occupancy and event orders
• Receive and check deliveries for quality, quantity and price; place orders as delegated
• Track waste and help hold food cost to budget through portion control and cross‑utilization
• Assist with month‑end inventory counts

Menu and Guest Experience:

• Help the Chef de Cuisine develop and test seasonal dishes, specials and event menus
• Respond to guest feedback and resolve plate issues quickly
• Support property activations and experiences that involve food

QUALIFICATIONS

Minimum Qualifications:

• 3+ years of professional kitchen experience, including at least 1 year in a lead, sous or supervisory role
• Strong command of classic cooking techniques; comfortable on every station
• ServSafe Food Protection Manager certification, or the ability to earn it within 60 days of hire
• Working knowledge of food safety, allergen handling and sanitation standards
• Clear communicator who can stay calm and organized during high‑volume service
• Availability for early mornings, evenings, weekends and holidays

Preferred Qualifications:

• Culinary degree or equivalent formal training
• Experience in a full‑service hotel, resort or high‑end restaurant
• Background in southern, Appalachian or farm‑to‑table cooking
• Banquet and event production experience
• Basic Microsoft Office skills; familiarity with inventory or ordering systems

PHYSICAL

REQUIREMENTS

• Must be able to remain upright and able to continuously move on a firm surface for an 8–10-hour shift.
• Must be able to lift, carry, push or pull up to 50 pounds without another person's aid.
• Must be able to bend, reach, kneel and use repetitive hand motions with knives and kitchen tools.
• Must be able to work in a fast‑paced environment with heat, steam, open flames, cold storage and wet floors.
• Must be comfortable working in a historic log‑cabin kitchen with its own space and layout constraints.

ABOUT OUR

BENEFITS

Company Benefits and Perks Full Time Part Time Seasonal Medical(with company contribution) - - Dental(with company contribution) - - Vision(with company contribution) - - Paid Time Off - - 401(k)(with company match) - Sick Time - Employee Dining Discounts Employee Marketplace Discounts

SCHEDULE

Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays.

PAY RATE

$25.00 per hour

JOB STATUS

Regular Full Time

FLSA

Non‑Exempt (Hourly)

EQUAL EMPLOYMENT OPPORTUNITY

Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws.

If you require assistance or an accommodation due to a disability, please inform us during your application process.

The specific statements shown in each section of this Job Description are not intended to be all‑inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.