Kitchen Manager/Chef

The BOH Manager/Chef is responsible for overseeing daily kitchen operations across assigned outlets while leading all culinary aspects of event food service within the Food & Beverage division. This role ensures consistency, quality, and efficiency in food preparation and service while supporting the General Manager in menu development, cost control, and team leadership. The BOH Manager/Chef plays a key role in maintaining the Park’s culinary standards and fostering a professional, collaborative kitchen culture across all venues. This role combines hands-on cooking, staff management, and event coordination to ensure high-quality food, efficient operations, and exceptional guest experiences across regular service and special events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist the General Manager in planning, developing, and executing menus aligned with each outlet’s concept and resort standards.
• Assume full responsibility for kitchen operations
• Supervise and train culinary teams across multiple outlets to ensure consistent food quality, portioning, and presentation.
• Maintain a visible leadership presence during service to ensure timing, communication, and quality execution.
• Oversee daily production, prep schedules, and inventory management, ensuring alignment with business volume and cost targets.
• Support and enforce all food safety, sanitation, and HACCP protocols throughout all kitchens.
• Control labor and food costs through efficient scheduling, production planning, and waste reduction.
• Ensure proper maintenance, organization, and cleanliness of all kitchen equipment and work areas.
• Collaborate closely with service, bar, and stewarding teams to ensure smooth operations and guest satisfaction.
• Participate in menu tastings, event planning, and special activations to enhance the guest experience.
• Support employee development through coaching, cross-training, and performance feedback.
• Handle administrative tasks including scheduling, purchasing, recipe documentation, and inventory control.
• Promote teamwork and a positive culture that aligns with the resort’s service philosophy. Perform other duties as assigned to support the success of the Food & Beverage division
• The Kitchen Manager / Chef is responsible for overseeing daily kitchen operations.
• Create event-specific menus based on client needs, budgets, and dietary requirements.
• Oversee event food setup, service execution, and breakdown
• Work closely with event coordinators, operations, and management teams
• Participate in event planning meetings, tastings, and walk-throughs
• Communicate staffing, equipment, and food needs in advance of events
• Build and manage daily kitchen systems, including line checks, safety and cleaning checklists, and opening and closing procedures to ensure smooth and consistent operations.

EDUCATION / EXPERIENCE

• Minimum 3–5 years of progressive culinary experience in a luxury hotel, resort, or upscale restaurant environment.
• Proven leadership experience with ability to manage diverse teams and multiple outlets simultaneously.
• Culinary degree or equivalent combination of education and hands-on experience.
• Proven experience as a Chef or Kitchen Manager, preferably with event or catering experience
• Strong knowledge of kitchen operations, food safety, and cost management
• Experience leading and scheduling teams.
• Excellent organizational and multitasking skills.
• Ability to work flexible hours, including nights and weekends.
• Culinary training or equivalent professional experience preferred

REQUIREMENTS

Physical Demands

• Ability to stand for extended periods and work in high-temperature environments.

• Must be able to lift or move up to 25 lbs occasionally.

• Capable of working under pressure during peak service hours.

Communication

• Excellent verbal and written communication skills in English; Spanish proficiency preferred.

• Strong ability to give direction, motivate staff, and communicate effectively with other departments.

Technical Skills

• Strong understanding of cost control, menu engineering, and recipe standardization.

WORK ENVIRONMENT

• Fast-paced, high-volume operation across indoor and outdoor kitchens.

• Must be able to work flexible schedules including weekends, evenings, and holidays.

• Moderate to high noise levels during peak periods.