Kitchen Manager - On-site Housing in Death Valley Resort

Stovepipe Wells; Northern (KY); Hybrid; USD 43,000 - 53,000; Full time

Benefits offered by this job

On-site housing

Job summary

Stovepipe Wells in Death Valley National Park is seeking a working Kitchen Manager to oversee back-of-house operations and assist the F&B Manager in maintaining high standards of food quality and service.

The role requires 5+ years of kitchen leadership, strong knowledge of food safety, and the ability to manage labor and inventory. On-site housing is provided and a flexible schedule supports daily operations.

Qualifications

• Able to work and thrive in Death Valley National Park.
• Proven experience managing or supervising kitchen/back-of-house operations in a restaurant or hospitality environment.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, food safety, sanitation, and restaurant procedures.
• Demonstrated ability to lead, train, coach, and motivate kitchen staff.
• Ability to work effectively as a working manager and actively perform kitchen duties alongside the team.
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced kitchen environment.
• Ability to maintain food quality, consistency, cleanliness, and service standards during busy operating periods.
• Ability to manage kitchen labor, food usage, waste, and inventory effectively.
• Ability to establish successful working relationships with co-workers, management, Forest Service, and the public while exercising good professional judgment, honesty, and integrity.
• Excellent verbal and written communication skills.
• Ability to work collaboratively with the F&B Manager and front-of-house leadership.
• Minimum 5 years of professional kitchen/restaurant experience, with demonstrated leadership or supervisory experience preferred.
• Current California Food Handler Certification and ServSafe certification required.
• TIPS certification preferred/required if applicable to the position.
• High school diploma or equivalent required.

Responsibilities

• Oversee back-of-house/kitchen operations and lead the kitchen team.
• Train, coach, and evaluate kitchen staff.
• Ensure food safety, sanitation, and recipe standards.
• Manage prep schedules, inventory, and food costs.
• Collaborate with F&B and front-of-house teams.
• Maintain equipment, cleanliness, and uniform standards.
• Support menu development and cost control.
• Provide on-site housing and flexible schedule.

Skills

Kitchen management

Staff training

Food safety

Communication skills

Multi-tasking

Team leadership

Education

High school diploma

ServSafe certification

California Food Handler Certification

TIPS certification

Job description

Stovepipe Wells in Death Valley National Park is seeking a working Kitchen Manager to oversee back-of-house operations and assist the F&B Manager in maintaining high standards of food quality and service.

The role requires 5+ years of kitchen leadership, strong knowledge of food safety, and the ability to manage labor and inventory. On-site housing is provided and a flexible schedule supports daily operations.