Kitchen Manager

Job Title:

Kitchen Manager

Reports To:

Food and Beverage Director

Location:

Lost Valley Ski Area, Auburn Maine

Employment Type:

Full-Time / Salaried

Position Summary:

The Kitchen Manager is responsible for the overall management and efficient operation of the kitchen, including staff supervision, scheduling, procurement, inventory control, and menu development. This position ensures that all culinary activities meet the organization’s standards for quality, presentation, safety, and cost-effectiveness. The Kitchen Manager plays a key leadership role in maintaining a professional, collaborative, and compliant work environment.

• Operational Oversight:
  • Direct and coordinate all kitchen operations to ensure a smooth and efficient workflow.
  • Maintain high standards of food quality, consistency, and presentation.
• Staff Management and Scheduling:
  • Recruit, train, and supervise kitchen personnel to uphold performance and service standards.
  • Develop and manage staff schedules to ensure appropriate coverage and efficient labor utilization.
• Procurement and Inventory:
  • Oversee ordering of all food and kitchen supplies in accordance with budgetary guidelines.
  • Manage inventory levels, conduct regular counts, and implement controls to minimize waste and maintain cost efficiency.
• Menu Development:
  • Collaborate with management to develop and refine menu offerings that align with the organization’s brand, customer preferences, and seasonal availability.
  • Monitor food trends and incorporate innovation where appropriate.
• Compliance and Safety:
  • Ensure full compliance with all health, safety, and sanitation regulations.
  • Conduct regular inspections of kitchen facilities and equipment to maintain proper operational and safety standards.
• Budget and Cost Control:
  • Monitor food and labor costs to ensure alignment with budgetary targets.
  • Identify and implement cost-saving measures without compromising quality.
• Equipment and Facility Management:
  • Ensure kitchen equipment and facilities are properly maintained, cleaned, and serviced as needed.
  • Report and address maintenance issues in a timely manner.
• Leadership and Culture:
  • Promote a positive and professional work environment that supports teamwork, accountability, and excellence.
  • Lead by example in upholding organizational values and operational standards.

• Minimum of three (3) years of progressively responsible experience in kitchen leadership or management.
• Strong culinary knowledge and demonstrated experience in menu planning and development.