Employee Benefits and Perk Package:

• •    Cross training and Advancement opportunities
  •    Medical, Dental, & Vision Insurance coverage (full time only)
  •    Health & Flexible Savings Accounts (full time only)
  •    401K with 6% match 
  •    Life Insurance (full time only)
  •    Long term Disability (full time only)
  •    Accident Insurance, Hospital Indemnity Insurance, and Critical Insurance (full time only)
  •    Generous paid time off, up to 128 hours after 90 days (full time only)
  •    Employee Discounts on merchandise, meals, fuel, rooms, & golf course
  •    Exclusive employee discounts through Perkspot
  •    Tuition Reimbursement Program; Up to 75% reimbursement (full time only)
  •    Employee Assistance Program through Headspace

TITLE:  Kitchen Manager

DEPARTMENT:  Kitchen/Food and Beverage

REPORTS TO: Vice President of Operations and Executive Director of Operations

PAY:  Hourly and non-exempt.  Starting pay range $20/hr-$23/hr depending on experience; $500 sign on bonus after 60 days of working full time.  Must attend all scheduled shifts during the 60 days.

Kitchen Manager

Department: Food & Beverage
Reports To: Vice President of Operations and Executive Director of Operations
FLSA Status: Non-Exempt
Pay Range: $20.00 - $23.00 per hour depending on experience; $500 sign on bonus after 60 days of working full time.  Must attend all scheduled shifts during the 60 days to be eligible for bonus.

Position Summary

The Kitchen Manager serves as the lead cook responsible for overseeing daily hot line operations and food production for Hathaway's Restaurant, Hathaway's Lounge, Carol's Café, and the Travel Center. This hands-on leadership position is responsible for preparing high-quality food, coordinating production to meet the needs of multiple outlets, maintaining food safety and sanitation standards, and ensuring efficient kitchen operations.

The Kitchen Manager leads by example through active participation in food preparation while maintaining a safe, organized, and productive kitchen environment that supports exceptional guest experiences across all food service locations.

Essential Duties and Responsibilities

Culinary Production

• Serve as the primary lead cook on the hot line, preparing menu items according to established recipes, quality standards, and presentation guidelines.
• Coordinate food production and timing to support Hathaway's Restaurant, Hathaway's Lounge, Carol's Café, and the Travel Center.
• Ensure consistent food quality, portion control, and presentation across all outlets.
• Monitor product levels and communicate production needs to ensure adequate inventory and service readiness.
• Assist with menu execution, recipe adherence, and daily production planning.
• Maintain efficient workflow during peak service periods while ensuring quality standards are met.

Kitchen Operations

• Oversee daily hot line operations and ensure all stations are properly stocked, organized, and prepared for service.
• Monitor kitchen equipment and report maintenance concerns promptly.
• Assist in managing food waste and controlling food costs through proper handling, storage, and preparation practices.
• Support inventory management, product rotation, and receiving procedures.
• Collaborate with culinary and operational leadership to improve kitchen efficiency and guest satisfaction.

Food Safety & Sanitation

• Ensure compliance with all local, state, and company food safety regulations.
• Maintain a clean, safe, and organized hot line and kitchen work environment.
• Monitor proper food handling, storage temperatures, labeling, and sanitation procedures.
• Conduct routine inspections of work areas to ensure compliance with health department standards.
• Ensure all kitchen staff follow established safety and sanitation procedures.

Leadership & Team Support

• Provide guidance and support to kitchen team members during daily operations.
• Assist with training employees on recipes, cooking techniques, food safety practices, and kitchen procedures.
• Foster a positive, team-oriented work environment focused on quality, efficiency, and guest service.
• Communicate effectively with restaurant leadership and other departments to ensure smooth operations.

Qualifications

Preferred Qualifications

• Minimum of 3 years of commercial kitchen or high-volume food service experience.
• Demonstrated ability to work efficiently in a fast-paced kitchen environment.
• Strong knowledge of food safety, sanitation, and health department regulations.
• Ability to lead by example and support kitchen team members.
• Strong organizational, communication, and time management skills.
• Ability to work flexible schedules including evenings, weekends, and holidays.
• Previous kitchen leadership, supervisory, or lead cook experience.
• Food Handler Certification and/or ServSafe Certification.
• Experience supporting multiple food service outlets or high-volume hospitality operations.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Frequently lift, carry, push, and pull up to 50 pounds.
• Regular bending, stooping, kneeling, reaching, and twisting.
• Ability to work in environments with exposure to heat, steam, sharp objects, and slippery surfaces.
• Manual dexterity sufficient to operate kitchen equipment and prepare food safely.
• Ability to work extended hours during peak business periods as needed