Kitchen Manager

Great Pines by Weekender

Kitchen Manager: Lean-To at Great Pines

**Urgently Hiring**

Are you looking for a new opportunity to grow with a dynamic team and company of hospitality professionals changing the way guests stay and explore the Adirondacks?  Are you independently-driven, do you thrive in positions of leadership, are you looking to join and help lead the team of an award-winning, waterfront resort in the Southern Adirondacks? If so, then this unique opportunity might be for you. Please review the job description below and if you feel you qualify and might be a fit, then submit your resume and get in touch with us today!

Core Values

1. Embrace a Growth Mindset: Always be a student and always be open-minded
2. Be Adventurous: Be excited by challenge and willing to fail-forward
3. Be a Ninja: Commit to being world class at your job and lean-in to your superpowers
4. Be a Host: Treat guests and teammates like you would family
5. 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

Job Responsibilities

The Kitchen Manager will assist in menu development , monitoring food costs and vendor relationships. Supporting the team members to run the operation smoothly.

• Hiring and scheduling according to the business needs and daily operation 
• Ensure all kitchen duties are completed daily and weekly
• Ensuring the bi-annual team cleaning of the kitchen, overseeing equipment maintenance, cooler cleanings and handling anything that is shut down for the off-season
• Planning menu
• Ensures high standards of cleanliness, inspection protocol and make sure these standards of cleanliness and safety are maintained
• Minimize food waste, supply waste and theft
• Training employees to understand the safeguards around food safety, preparation and storing
• Managing budgets and food percentages to budget
• Prepare and provide necessary data for budgets, annual projections, labor and costs. Take corrective actions necessary to assure that financial goals are met.
• Attend food and beverage staff and management meetings
• Cooks or directly supervises the cooking of menu items, requiring skillful understanding and preparation in line with the Lean To's vision
• Ensures proper staffing
• In conjunction with the General Manager, assists in maintaining a high level of service principles
• Develop and continue to provide a professional work environment
• Ensure a safe work environment and positive atmosphere
• Ability to work nights, weekends and holidays
• Always embodies and exemplifies Weekender's Core Values and Mission

Qualifications 

• Must have previous leadership role in back-of-house/culinary; additional experience managing front-of-house in some capacity is a bonus
• Must have experience on the line, both behind in light cooking, prep work and in front of line expediting
• Experience in kitchen equipment cleaning and maintenance
• Must have experience in Health Department codes and Serve Safe requirements

Operations 

• Must be willing to take on regular shifts to meet payroll budgets and in understaffed situations such as bartending, serving tables, cooking, dishwashing
• Update menu, work with General Manager to cost menu- experience in this required to maintain optimal profitable menu and avoid loss
• Curating and managing the day-to-day dining experience for both guests of the hotel and other visitors from the local community or other hotels
• Maintain quality standards of cleanliness, code standards through health inspections and tidiness of restaurant
• Managing employees, setting schedules, submitting payroll
• Managing time off and scheduling
• Controlling payroll costs to associate with business needs, staffing needs and daily service 
• Managing vendor relationships with ordering both food and beverage
• Ordering as needed for restaurant production 
• Keeping a weekly inventory of food and beverages on property in order to make insightful and none-wasteful ordering decisions
• Noticing any maintenance issues/needs throughout the restaurant in regards to equipment and handling repairs as necessary
• Daily, weekly and monthly sales projections and food purchasing budgets in conjunction with the General Manager

Compensation:

•  Pay is biweekly, with starting rate of $1125 per week depending on experience. 
•  Up to $250 travel reimbursement, reimbursed on first paycheck
•  Housing, utilities and WiFi is included at no additional charge in employee housing
•  $500 end of season bonus paid out upon successful completion of season
•  Expected work-week: 50-60 hours per week. 
•  This is a seasonal restaurant and work environment, and the Lean To will close for the fall season in mid- to late-October.