Kitchen Manager - Sawmill Creek Resort

Job Status/Type:Full-time, year-roundPosition Level:Entry toMid-LevelShift/Schedule Requirements:Ability to work various shifts and days including nights, weekends and holiday periods to meet business needs.Specializes in high-volume, event-based cooking for weddings, conferences, and parties. Manage food production, supervise kitchen staff, and ensure quality control for large group and restaurant operations. Key responsibilities include, controlling food costs, and ensuring strict adherence to sanitation and safety standards.Responsibilities:Benefits:3 weeks paid vacation (6 sick days, 8 paid holidays)Several medical coverage options to fit your needs best401K matchFREE entry to ALL our parks and water parks!Perks:Complimentary tickets for friends and familyDiscounts on food and park merchandiseFull-time and part-time employee events and gatheringsResponsibilities:Oversee the production, cooking, and plating of food items to company standards for banquet and restaurant operations.Communicate with property wide departments to ensure continuity of events with hotel associates and guests.Analyze and dissect restaurant trends and projections and write a schedule within your budget guidelines.Serve Safe Certified for Food prior to the operating season.Qualifications:Associates degree or higher in culinary or hospitality managementAt least 4 years related experience in high volume restaurant operationsPassionate about understanding and creating an exceptional guest and associate experience like no otherAbility to work nights, weekends and holiday periods to meet business needs.Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.