Kitchen Manager

TOURISTS; North Adams (MA); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading hospitality company seeks a Kitchen Manager to oversee food service operations across multiple venues. This role requires planning, executing, and coordinating food service while maintaining high standards of quality and compliance. Candidates should have a High School diploma, relevant kitchen experience, and ServSafe certification. Join a dynamic team committed to exceeding guest expectations.

Qualifications

• 3-4 years of experience in a commercial kitchen setting.
• Must hold current ServSafe Manager Certification.

Responsibilities

• Manage food service operations to keep service on schedule.
• Support the Head Chef in organizing work schedules and mentoring staff.
• Enforce compliance with health, safety, and labor regulations.

Skills

Communication

Problem-Solving

Leadership

Multi-tasking

Education

High School diploma or GED

Relevant trade school training

ServSafe Manager Certification

Job description

Join to apply for the Kitchen Manager role at TOURISTS.

4 days ago Be among the first 25 applicants

TOURISTS' goal in all positions is to exceed guest expectations.

The Kitchen Manager contributes to this by overseeing food service operations across multiple venues within the property. Responsibilities include planning, executing, and coordinating food service, interacting with the Food and Beverage team to ensure timely service and presentation, and maintaining the company's culture, values, and reputation.

Essential Functions:

1. Support the Head Chef in organizing work schedules and mentoring staff.
2. Manage food service operations to keep service on schedule.
3. Ensure proper receipt and condition of deliveries.
4. Cook and prepare foods using standardized recipes, adhering to guidelines and policies.
5. Train employees to achieve service, quality, and cleanliness standards.
6. Engage with hotel management to foster a positive work environment.
7. Maintain equipment in safe, clean condition.
8. Enforce compliance with health, safety, and labor regulations.
9. Assist in planning and executing hotel events.
10. Communicate staff issues to management and collaborate with other departments.
11. Attend relevant meetings and perform other duties as assigned.
12. Maintain knowledge of seasonal ingredients and industry trends.
13. Manage food costs and assist with staff scheduling to meet labor goals.

Education & Experience:

• High School diploma or GED, or relevant trade school training.
• 3-4 years of experience in a commercial kitchen setting.
• Current ServSafe Manager Certification.

Competencies include communication, problem-solving, leadership, confidentiality, multi-tasking, and proficiency in kitchen terminology and skills such as portion control, knife skills, and plating.

Compensation: Competitive hourly rate, eligible for year-end bonus if departmental goals are met.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality