Kitchen Manager

The opportunity

Delaware North Parks and Resorts is searching for a seasonal Kitchen Manager to join our team in Kings Canyon National Park, California. In this role, you will be overseeing both Grant Grove and Cedar Grove kitchen operations, training teams, managing schedules, inventory, food production, and ensuring safety, sanitation and quality standards are met. If you are an experienced back-of-house leader who enjoys working closely with team members and culinary leadership to deliver the highest standard of food quality to our guests, this role could be your next energizing experience.

Apply to join our team today.

Please Note: this is a seasonal role from March to December 2026

Minimum – Anticipated Maximum Base Salary: $70,304 – $73,700 / year

The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

• Manage and lead the kitchen team members in all aspects of service, including the opening, prep, and closing duties
• Receive, process, and assist with ordering all kitchen orders and deliveries in line with company protocol, maintaining communication with restaurant staff to ensure sufficient stock
• Ensure the appropriate safety, sanitation, and hygiene practices are followed across all back-of-house areas and in line with the cleaning schedules, also ensuring kitchen equipment is working and used safely and securely
• Perform the relevant briefings with front and back-of-house team members, pre- and post-service
• Monitor the kitchen operational costs and ensure budget guidelines are followed
• Oversee monthly inventory
• Train kitchen team members
• Ability to drive company vehicles between properties

• Minimum of three years’ experience in a managerial back of house position in a full-service, high-volume restaurant, hotel, or other catering outlet
• Serv Safe and Food Handler certified or must be obtained immediately upon hire
• Strong financial and computer skills, including a working understanding of monitoring and managing budgets
• Availability to work rotating shifts which include nights, weekends, and holidays
• No degree required
• Must possess a valid driver’s license

• Must be able to carry up to 50 lbs
• Standing, walking, bending for extended periods of time

• Days
• Evenings
• On call
• Split shift
• Holidays
• M-F
• Weekends
• Events