Kitchen Manager

Nautical Beachfront Resort; Lake Havasu City (AZ); On-site; USD 70,000 - 85,000; Full time

Job summary

The Nautical Beachfront Resort in Lake Havasu City, AZ, is seeking a Kitchen Manager to oversee daily kitchen operations and banquet food production, ensuring quality and timely service. Responsibilities include enforcing food safety, managing labor and food costs, maintaining sanitation, and guiding the culinary team to execute menus that meet guest expectations and business goals.

The role requires strong leadership, excellent communication, and the ability to coordinate with events such as

Qualifications

• Proven kitchen management or supervisory experience.
• Experience with banquets, weddings, and events.
• Strong knowledge of food safety regulations and sanitation.
• Experience controlling food and labor costs.
• Ability to develop and implement effective menus.
• Must pass a background check.

Responsibilities

• Oversee daily kitchen operations and banquet food production.
• Enforce food safety protocols and sanitation standards.
• Control food and labor costs to maintain margins.
• Lead and coach culinary team to execute menus and events.
• Coordinate food service activities to ensure timely delivery of meals.

Skills

Leadership

Communication

Food safety knowledge

Cost control

Menu development

Background check compliance

Team motivation

Education

Culinary degree or certification

Tools

Inventory management software

POS systems

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Management Lake Havasu City, AZ, US

3 days ago Requisition ID: 1046

About Company:

Join our team at The Nautical Beachfront Resort! Be a part of the history and future of Lake Havasu City! The Nautical prides itself on its founding history here in Lake Havasu City that you can be a part of and showcase your passion for hospitality!

In 1964, Robert McCulloch opened the original Nautical Inn, with just 16 rooms, a cocktail lounge, and a 180-seat dining room overlooking Thompson Bay. Over the next several years, the hotel expanded to accommodate the Bay Rooms, Cove Suites, the Commodore, and Captain Suites. Today, we are a one-stop, iconic destination boasting 139 rooms (that all overlook the water), 3 Food and Beverage outlets, a convention center, private launch ramp, a waterpark and fun for everyone.

About the Role:

The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen, and all banquet food production, to ensure efficient food production and exceptional quality standards. This position is responsible for managing food safety protocols, controlling food and labor costs, and maintaining sanitation standards to comply with health regulations. The Kitchen Manager leads and supports the culinary team to execute menu plans that meet customer expectations and business goals. By coordinating food service activities and optimizing kitchen workflows, the Kitchen Manager ensures timely and consistent delivery of meals. Ultimately, this role drives operational excellence, fosters a positive work environment, and contributes to the overall success of the food service establishment.

Minimum Qualifications:

• Proven experience in kitchen management or a similar supervisory role within the food service industry.
• Previous experience in banquets, weddings, and events.
• Comprehensive knowledge of food safety regulations and sanitation standards.
• Strong understanding of food cost control and labor cost management.
• Ability to develop and implement effective menus.
• Excellent leadership and communication skills to manage and motivate kitchen staff.
• Must have or be able to obtain an AZ Mgr Level Food Safety Certifications.
• Must be able to pass a background check.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience working as an executive chef or head chef.
• Familiarity with inventory management software and point-of-sale systems..
• Previous experience in a high-volume kitchen environment.