Kitchen Manager

Pay

Minimum – Anticipated Maximum Base Salary: $46,100 – $62,200 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. 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 https://careers.delawarenorth.com/benefits/.

What we offer

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

What will you do?

• Manage and lead the kitchen associates in all aspects of service, including the opening, prep, and closing duties.
• Work together with the chef leadership team and other departments to ensure our guests receive the highest quality of service.
• Receive and process all kitchen orders and deliveries in line with company protocol.
• Maintain communication with the restaurant staff to ensure the team has enough stock and assist them with supplies and ordering.
• Ensure the appropriate safety, sanitation, and hygiene practices are followed across all back-of-house areas and in line with the cleaning schedules.
• Monitor the kitchen operational costs and ensure budget guidelines are followed.
• Ensure all kitchen equipment is used safely, securely and is in full working order.
• Follow waste control guidelines to avoid spoilage where possible.
• Perform the relevant briefings with front and back-of-house staff pre and post service.
• Other duties as assigned.

More about you

• Minimum of 3 years’ experience in a managerial back of house position in a full-service, high-volume restaurant, hotel, or other catering outlet.
• ServSafe and Food Handler certified preferred or must be obtained immediately upon hire.
• Possess strong financial and computer skills, including a working understanding of monitoring and managing budgets.
• Ability to work rotating shifts which include nights, weekends, and holidays.
• No degree required.

Physical requirements

• Ability to lift and carry large items weighing up to 50 pounds
• Frequent reaching, twisting at the waist, bending, and squatting.
• Standing and walking for extended periods of time.

Shift details

Days
Evenings
Overnight
Holidays
Evenings as needed
Weekends
Every weekend
10hr shift