Kitchen Manager - Marina Station

Summary of Position

The Kitchen Manager should have culinary and management experience. The Kitchen Manager is responsible for overseeing all back of house kitchen operations and guide the staff to deliver quality products in a timely manner. We're looking for a creative, motivating professional who doesn't mind contributing to prep work or delivering food when necessary, but who won't be afraid to delegate.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Along with complying with all laws, company policy, and brand standards, the following are the Essential Functions of this position:

1. Maintain the highest level of professionalism and hospitality in conduct and appearance at all times.
2. Ensure all staff are trained in Life Safety and Fire Safety procedures.
3. Develop, promote, and execute all actions required to achieve revenue goals and cost efficiencies for the hotel.
4. Ensure that all transactions with guests are handled in a legal and ethical manner.
5. Comply with Company Standards of Service as outlined by Yonah Capital
6. Treat guests, vendors, customers and co-workers with professionalism and respect at all times.
7. Complete Departmental and company training as assigned.
8. Maintain a clean and neat appearance at all times. A complete uniform (or business dress for non-uniformed associates) must be worn at all times in public areas, including name tag.
9. Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
10. Assign and direct kitchen associates to maximize productivity and minimize waste.
11. Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established Yonah Capital guidelines.
12. Inspect daily use records so as to make sure that estimates are filled in correctly and associates are following these estimates.
13. Pull all food needed for daily production from the walk-in box and utilize all leftovers.
14. Manage kitchen staff and coordinate food orders
15. Supervise food prep and cooking
16. Check food plating and temperature
17. Establish portion sizes
18. Schedule kitchen staff shifts
19. Price menu items in collaboration with the Restaurant Manager
20. Order food supplies and kitchen equipment, as needed
21. Train kitchen staff on prep work and food plating techniques
22. Store food products in compliance with safety practices (e.g. in refrigerators)
23. Keep weekly and monthly cost reports
24. Maintain sanitation and safety standards in the kitchen area
25. Lead monthly all associates meetings focusing on service and cost controls along with new promotional items.
26. Promote and maintain effective communication in the F&B department within the hotel.
27. Maintain and supervise good “housekeeping” practices in all areas in the restaurant and kitchen. Turn in the daily cleaning checklist and strictly enforce the “clean as you go” policy.
28. Practice safe work habits, wear protective safety equipment, and follow ServSafe standards.
29. Perform any and all other duties as requested by management.
30. Have a thorough knowledge of emergency procedures.
31. Be continuously updated on all brand F&B initiatives.
32. Complete monthly inventory & report outs (food, beverage, market) to be submitted to the Restaurant General Manager.
33. Assist the Management Team in planning and setting up special events (ex. Mother’s Day, Easter, Thanksgiving, New Years, Holiday Events, etc.) property wide.
34. Any other duties directed by the General Manager and/or Food and Beverage Director.

Supervisory Responsibility

The Kitchen Manager is responsible for all back of house staff.

Competencies

1. Leadership & Team Management: Ability to lead, train, and motivate a diverse kitchen team across multiple service formats.
2. Culinary Expertise: Advanced knowledge of culinary techniques, upscale cuisine, and high-volume banquet production.
3. Creativity & Innovation: Ability to develop creative menus and present visually stunning, flavorful dishes.
4. Organization & Multitasking: Strong organizational skills to manage multiple events and restaurant operations simultaneously.
5. Attention to Detail: Precision in food preparation, presentation, and adherence to standards.
6. Cost Management: Proficiency in food cost control, inventory management, and maximizing profitability.
7. Adaptability & Problem-Solving: Flexibility to handle fast-paced environments and resolve challenges on the spot.
8. Communication & Collaboration: Effective communication with staff, clients, and other departments to ensure smooth operations.

Work Environment

This kitchen position operates in a fast-paced, high-energy environment. You will work in a dynamic, team-oriented setting with a focus on quality, precision, and efficiency. The role involves standing for extended periods, working near high-heat equipment, and handling sharp utensils. You must be able to thrive in a physically demanding environment while maintaining attention to detail and ensuring food safety and sanitation standards are met.

Physical Demands

This position is located at the resort property. Working on your feet, walking or standing for most of the day is required. The lifting of supplies and equipment that may exceed 50 lbs could also be required. Bending down, kneeling, crouching, squatting, and pushing are other physical demands that may be required of you. Accepting this job indicates you understand these physical demands and are able to complete the essential functions of the job.

Position Type/Expected Hours of Work

This is a salaried, full time position. Due to the nature of hospitality operations, which include weekends, evenings, and holidays, the job can extend to 50-60 hours per week or more, especially during busy seasons or large events.

Travel

Occasional travel may be required for this position in order to meet all objectives and position requirements. Company-wide meetings occur several times a year. Available and required training may require travel.

Preferred Education and Experience

The following education and experience are required for this position:

1. High School Education or Equivalent is Required.
2. Culinary degree or equivalent experience in a fine-dining or luxury hospitality setting required.
3. Minimum of 5 of experience in a Kitchen Management role

Salary : $50,000 - $60,000