Kitchen Supervisor

Shenandoahcareers; Stanley (VA); Presencial; USD 24 000 - 35 000; Tempo integral

Resumo da oferta

ExplorUS in Shenandoah National Park seeks a Back of House Lead Cook for seasonal roles across Big Meadows Lodge and related venues. You will oversee BOH operations, ensure recipe compliance, and maintain high food quality in a mountain resort setting.

Qualifications include a Bachelor’s in Hospitality/Culinary, minimum 3 years of kitchen lead experience, and ServeSafe certification. The role pays $21.50 per hour and offers a unique, scenic work environment in Stanley, VA.

Qualificações

• Must be self-motivated with the highest professional and ethical standards.
• Must respond well to a changing work environment with minimal supervision.
• Must possess strong leadership skills to train, coach, and communicate expectations.
• Must have excellent analytical and problem-solving skills and proactively recommend solutions.
• Must demonstrate effective written and verbal communication skills.

Responsabilidades

• Lead the Back of the House team to execute the restaurant menu to highest quality standards.
• Ensure culinary staff adhere to recipes and plate presentation for exceptional guest experience.
• Train and lead BOH staff in cooking techniques and sanitation guidelines.
• Collaborate with F&B Manager to ensure smooth BOH operations and training programs.
• Oversee food ordering, data sheets and kitchen logs to maintain compliance.

Conhecimentos

Leadership

Team management

Communication

Problem solving

Training

Formação académica

Bachelor’s degree in Hospitality/Culinary or related field

Ferramentas

Microsoft Office

Descrição da oferta de emprego

Where Your Next Career Adventure Begins.

Home to 200,000 acres of forested peaks, cascading waterfalls, and the iconic Skyline Drive, Shenandoah National Park is more than a place to work — it’s a place to belong. As ExplorUS takes the helm of park operations, we’re building a team of passionate people who want to share the beauty of this park with millions of visitors each year. Whether you’re guiding guests through mountain lodges, serving up hospitality in our restaurants, or keeping the wonder of Shenandoah running behind the scenes, you’ll be part of a team dedicated to protecting and celebrating one of America’s most treasured landscapes. Explore our open positions and start your journey with us.

Location: Stanley, VA

Job Id:211

# of Openings:1

Imagine spending your workday surrounded by breathtaking mountain views, cascading waterfalls, and over 500 miles of scenic trails. A career at Shenandoah Hospitality offers more than just a job—it provides the opportunity to be part of a team dedicated to preserving one of America's most beautiful national treasures while creating unforgettable experiences for millions of visitors each year. Whether you're interested in hospitality, food service, retail, maintenance, or guest services, you'll gain valuable skills, build lifelong friendships, and enjoy the unique experience of living and working in the heart of the Blue Ridge Mountains. If you're looking for meaningful work, adventure, and memories that will last a lifetime, Shenandoah National Park is the perfect place to begin your next journey.

This is a seasonal position with anticipated dates as indicated below:

• Big Meadows Lodge - estimated start date 4/23/2027 and anticipated end date of 11/9/2027
• Big Meadows Wayside – estimated start date 3/15/2027 and anticipated end date of 12/1/2027
• Loft Mountain Wayside – estimated start date 5/3/2027 and anticipated end date of 11/3/2027
• Skyland Resort - estimated start date 3/22/2027 and anticipated end date of 11/30/2027

Hourly rate of pay: $21.50

Reports To: Food & Beverage Manager

Department: Food & Beverage

Summary of Position: Responsible and accountable for leading the Back of the House (BOH) team in executing the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing BOH performance, quality, health, and safety documentation per Company expectations. Will work closely with the F&B Manager to ensure the entire BOH is working as a cohesive team.

• Ensures that the menu, as set forth by Corporate, is being executed as documented and to the highest quality standards.
• Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures BOH team is working as a cohesive unit to provide the highest level of quality and service as defined in the Employee Handbook.
• Responsible for training and leading the BOH team (Cooks, Line Cooks, Dishwashers, EDR and Kitchen Steward) in their respective technical responsibilities. Ensures that all BOH staff is trained in proper cooking techniques and sanitation guidelines as appropriate for their respective areas.
• Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.
• Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
• Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Other duties per Duties Checklist and as requested

Position Requirements:

• Must be self-motivated with the ability to perform with the highest professional and ethical standards
• Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Must possess strong leadership skills that include the ability to train and coach, and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Must demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally

Knowledge and Experience: Education: Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field preferred
Experience: Minimum 3(three) years kitchen lead experience
ServeSafe certification required Expectations:

• Spend the majority of the day training and observing the BOH team with an emphasis on commitment to meeting the company’s expectations of excellence. In addition, focus on identifying operational efficiencies and training opportunities for employees but more importantly, ability to identify opportunities and coach employees so that service expectations are being met.
• Review, follow-up, and sign-off on all F&B logs
• Work with F&B Manager to identify food ordering needs. Oversee the receiving of the food orders to ensure 100% accuracy.
• Meet with F&B Manager on a weekly basis to review all plans, goals and deadlines
• In the Lead Cook’s absence, the Kitchen Lead is expected to cover those shifts during peak times.
• The Kitchen Supervisor will partner with the F&B Manager to ensure a smooth functioning BOH operation.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.

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