Kitchen Manager (Great Pines)

Weekender; Old Forge (NY); In loco; USD 52.000 - 62.000; Tempo pieno

Descrizione del lavoro

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.

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Team leadership

Food safety knowledge

Organizational skills

Time management

Communication skills

Formazione

ServSafe certification (preferred)

Descrizione del lavoro

About this position

About The Company

We are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations.

This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.

You will love it at Weekender if our core values below get you excited and inspired too!

• Always be a student and always be open-minded
• Be Adventurous
• Be excited by challenge and willing to fail-forward
• Commit to being world class at your job and lean-in to your superpowers
• Be a Host
• Treat guests and teammates like you would family
• Be of Integrity
• Own your Domain: Be accountable to your job & the greater mission
• Embrace honesty, transparency and vulnerability
• Follow-through and do what you say you’re going to do

The Opportunity

The Kitchen Manager at Great Pines is a hands-on culinary leadership role with primary ownership of event food service, including weddings, corporate events, and group functions. From menu planning and staffing through preparation, execution, delivery, and breakdown, this role is responsible for ensuring each event is thoughtfully planned and successfully executed.

The Kitchen Manager also oversees the day-to-day management of the lodge kitchen, including food ordering, inventory, food cost, vendor relationships, staffing, sanitation, and kitchen standards. In addition, this role provides coverage at the Lean-To, Great Pines’ casual short-order kitchen, to support days off, call-outs, and other staffing needs.

The role is weighted roughly 70% toward events and general kitchen management and 30% toward Lean-To coverage, though that balance will shift throughout the year based on the season, event calendar, and operational needs. Hours are lighter during slower periods and increase significantly around events and high season, so flexibility is an important part of the role.

This is an opportunity for an experienced culinary leader who enjoys both the creative and operational sides of kitchen management. You'll have the opportunity to build event menus, lead production, develop a kitchen team, manage food costs and inventory, and play a key role in delivering memorable experiences for weddings, groups, and guests at Great Pines.

Success in this role comes from combining strong culinary execution with thoughtful planning, organization, team leadership, and accountability — ensuring the kitchen is prepared, the team is supported, and every event is executed safely, efficiently, and to standard.

Event Food Service & Production

• Plan menus for weddings, corporate events, and group functions, coordinating with customers/guests and the Sales/Events team on selections, guest counts, dietary needs, and timelines.
• Build prep sheets and production timelines for each event, ensuring the kitchen is properly prepared for each function.
• Determine and schedule the event staffing needed to execute each event based on guest counts, menus, and service requirements.
• Lead food preparation, execution, and delivery for events, from setup through breakdown, coordinating with event staff throughout.
• Ensure food is prepared, presented, and delivered on time and to the expected quality and service standards.
• Adjust production and staffing as needed to respond to changes in guest counts, event needs, or operational circumstances.
• Oversee day-to-day kitchen management of the Great Pines lodge kitchen.
• Manage food and supply ordering for event production and general kitchen needs.
• Maintain appropriate inventory levels and work to minimize waste, spoilage, and unnecessary purchasing.
• Monitor food cost and portion control and identify opportunities to improve efficiency and profitability.
• Manage vendor relationships and coordinate ordering and deliveries.
• Maintain kitchen equipment and supplies and flag repair or replacement needs to the General Manager.
• Maintain a clean, organized, efficient, and properly stocked kitchen.
• Hire, train, schedule, and manage kitchen staff.
• Build and maintain a reliable kitchen team capable of supporting both regular operations and the seasonal event calendar.
• Provide hands‑on leadership during food preparation and service and step into production responsibilities when operational needs require it.
• Set clear expectations around food quality, preparation, cleanliness, organization, productivity, and teamwork.
• Coach team members and address performance or staffing concerns as needed.
• Ensure appropriate staffing levels for the season, event calendar, and business volume.

Food Safety & Sanitation

• Uphold food safety, sanitation, and HACCP-aligned procedures across all kitchen operations.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
• Maintain compliance with applicable health department and food safety requirements.
• Ensure kitchen staff are properly trained on food safety and sanitation procedures.
• Maintain a consistently clean and inspection‑ready kitchen.

Lean-To & Property Support

• Provide additional kitchen coverage at the Lean-To, our casual short-order kitchen, to fill in for days off, call‑outs, or other staffing needs.
• Support Lean-To food preparation, service, cleanliness, and kitchen standards when scheduled.
• Work collaboratively with property leadership and other departments to support the overall operational needs of Great Pines.
• Perform other duties and responsibilities as assigned.

Success Measures

• Events are executed on time and to standard, from menu planning through delivery and breakdown.
• The lodge kitchen is well managed, including food cost, inventory, ordering, staffing, cleanliness, and compliance.
• Food quality and consistency remain high across events and regular kitchen operations.
• Kitchen staffing is appropriate for the season and event calendar, with team members properly trained and prepared.
• Food and supply ordering is timely and appropriately managed, with waste and unnecessary costs minimized.
• Reliable, capable coverage is provided at the Lean-To when needed.
• Strong communication and coordination exists between the kitchen, Sales/Events team, property leadership, and other operational teams.

Qualifications

• 3+ years of experience in event, banquet, catering, restaurant, or hotel kitchen leadership; experience with weddings or large group events strongly preferred.
• Experience managing kitchen operations, including ordering, inventory, food cost, and vendor relationships.
• Experience building event staffing plans and managing a kitchen team.
• Strong knowledge of food safety, sanitation, and HACCP practices.
• Hands‑on culinary leader who is comfortable balancing food production with management responsibilities.
• Strong organizational and time‑management skills, with the ability to manage multiple priorities and event timelines.
• Ability to lead and hold a team accountable in a fast‑paced, seasonal environment.
• Strong communication skills and the ability to work collaboratively with Sales/Events, property leadership, and other departments.
• Comfortable with a schedule that varies significantly by season, lighter in the off‑season and heavier around events and high season.
• Ability to work nights, weekends, and holidays as events require.
• Ability to stand for extended periods and lift up to 50 lbs.
• Food Protection/ServSafe certification preferred.

The pay range for this role is:

25 - 30 USD per hour(Old Forge, NY)

About The Company

We are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations.

This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.

You will love it at Weekender if our core values below get you excited and inspired too!

• Embrace a Growth Mindset
• Always be a student and always be open-minded
• Be Adventurous
• Be excited by challenge and willing to fail-forward
• Be a Ninja
• Commit to being world class at your job and lean-in to your superpowers
• Be a Host
• Treat guests and teammates like you would family
• Be of Integrity
• Own your Domain: Be accountable to your job & the greater mission
• Embrace honesty, transparency and vulnerability
• Follow-through and do what you say you’re going to do

The Opportunity

The Kitchen Manager at Great Pines is a hands-on culinary leadership role with primary ownership of event food service, including weddings, corporate events, and group functions. From menu planning and staffing through preparation, execution, delivery, and breakdown, this role is responsible for ensuring each event is thoughtfully planned and successfully executed.

The Kitchen Manager also oversees the day-to-day management of the lodge kitchen, including food ordering, inventory, food cost, vendor relationships, staffing, sanitation, and kitchen standards. In addition, this role provides coverage at the Lean-To, Great Pines’ casual short-order kitchen, to support days off, call-outs, and other staffing needs.

The role is weighted roughly 70% toward events and general kitchen management and 30% toward Lean-To coverage, though that balance will shift throughout the year based on the season, event calendar, and operational needs. Hours are lighter during slower periods and increase significantly around events and high season, so flexibility is an important part of the role.

This is an opportunity for an experienced culinary leader who enjoys both the creative and operational sides of kitchen management. You'll have the opportunity to build event menus, lead production, develop a kitchen team, manage food costs and inventory, and play a key role in delivering memorable experiences for weddings, groups, and guests at Great Pines.

Success in this role comes from combining strong culinary execution with thoughtful planning, organization, team leadership, and accountability — ensuring the kitchen is prepared, the team is supported, and every event is executed safely, efficiently, and to standard.

Event Food Service & Production

• Plan menus for weddings, corporate events, and group functions, coordinating with customers/guests and the Sales/Events team on selections, guest counts, dietary needs, and timelines.
• Build prep sheets and production timelines for each event, ensuring the kitchen is properly prepared for each function.
• Determine and schedule the event staffing needed to execute each event based on guest counts, menus, and service requirements.
• Lead food preparation, execution, and delivery for events, from setup through breakdown, coordinating with event staff throughout.
• Ensure food is prepared, presented, and delivered on time and to the expected quality and service standards.
• Adjust production and staffing as needed to respond to changes in guest counts, event needs, or operational circumstances.

Kitchen Management & Operations

• Oversee day-to-day kitchen management of the Great Pines lodge kitchen.
• Manage food and supply ordering for event production and general kitchen needs.
• Maintain appropriate inventory levels and work to minimize waste, spoilage, and unnecessary purchasing.
• Monitor food cost and portion control and identify opportunities to improve efficiency and profitability.
• Manage vendor relationships and coordinate ordering and deliveries.
• Maintain kitchen equipment and supplies and flag repair or replacement needs to the General Manager.
• Maintain a clean, organized, efficient, and properly stocked kitchen.

Team Leadership & Staffing

• Hire, train, schedule, and manage kitchen staff.
• Build and maintain a reliable kitchen team capable of supporting both regular operations and the seasonal event calendar.
• Provide hands‑on leadership during food preparation and service and step into production responsibilities when operational needs require it.
• Set clear expectations around food quality, preparation, cleanliness, organization, productivity, and teamwork.
• Coach team members and address performance or staffing concerns as needed.
• Ensure appropriate staffing levels for the season, event calendar, and business volume.

Food Safety & Sanitation

• Uphold food safety, sanitation, and HACCP-aligned procedures across all kitchen operations.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
• Maintain compliance with applicable health department and food safety requirements.
• Ensure kitchen staff are properly trained on food safety and sanitation procedures.
• Maintain a consistently clean and inspection‑ready kitchen.

Lean-To & Property Support

• Provide additional kitchen coverage at the Lean-To, our casual short-order kitchen, to fill in for days off, call‑outs, or other staffing needs.
• Support Lean-To food preparation, service, cleanliness, and kitchen standards when scheduled.
• Work collaboratively with property leadership and other departments to support the overall operational needs of Great Pines.
• Perform other duties and responsibilities as assigned.

Success Measures

• Events are executed on time and to standard, from menu planning through delivery and breakdown.
• The lodge kitchen is well managed, including food cost, inventory, ordering, staffing, cleanliness, and compliance.
• Food quality and consistency remain high across events and regular kitchen operations.
• Kitchen staffing is appropriate for the season and event calendar, with team members properly trained and prepared.
• Food and supply ordering is timely and appropriately managed, with waste and unnecessary costs minimized.
• Reliable, capable coverage is provided at the Lean-To when needed.
• Strong communication and coordination exists between the kitchen, Sales/Events team, property leadership, and other operational teams.

Qualifications

• 3+ years of experience in event, banquet, catering, restaurant, or hotel kitchen leadership; experience with weddings or large group events strongly preferred.
• Experience managing kitchen operations, including ordering, inventory, food cost, and vendor relationships.
• Experience building event staffing plans and managing a kitchen team.
• Strong knowledge of food safety, sanitation, and HACCP practices.
• Hands‑on culinary leader who is comfortable balancing food production with management responsibilities.
• Strong organizational and time‑management skills, with the ability to manage multiple priorities and event timelines.
• Ability to lead and hold a team accountable in a fast‑paced, seasonal environment.
• Strong communication skills and the ability to work collaboratively with Sales/Events, property leadership, and other departments.
• Comfortable with a schedule that varies significantly by season, lighter in the off‑season and heavier around events and high season.
• Ability to work nights, weekends, and holidays as events require.
• Ability to stand for extended periods and lift up to 50 lbs.
• Food Protection/ServSafe certification preferred.

The pay range for this role is:

25 - 30 USD per hour(Old Forge, NY)