Kitchen Manager (Great Pines)

The Kitchen Manager at Great Pines is a hands-on culinary leadership role with primary ownership of event food service, including weddings, corporate events, and group functions. From menu planning and staffing through preparation, execution, delivery, and breakdown, this role is responsible for ensuring each event is thoughtfully planned and successfully executed.

The essential functions include, but are not limited to, the following:

• Plan menus for weddings, corporate events, and group functions, coordinating with customers/guests and the Sales/Events team on selections, guest counts, dietary needs, and timelines.
• Build prep sheets and production timelines for each event, ensuring the kitchen is properly prepared for each function.
• Determine and schedule the event staffing needed to execute each event based on guest counts, menus, and service requirements.
• Lead food preparation, execution, and delivery for events, from setup through breakdown, coordinating with event staff throughout.
• Ensure food is prepared, presented, and delivered on time and to the expected quality and service standards.
• Adjust production and staffing as needed to respond to changes in guest counts, event needs, or operational circumstances.

• Oversee day-to-day kitchen management of the Great Pines lodge kitchen.
• Manage food and supply ordering for event production and general kitchen needs.
• Maintain appropriate inventory levels and work to minimize waste, spoilage, and unnecessary purchasing.
• Monitor food cost and portion control and identify opportunities to improve efficiency and profitability.
• Manage vendor relationships and coordinate ordering and deliveries.
• Maintain kitchen equipment and supplies and flag repair or replacement needs to the General Manager.
• Maintain a clean, organized, efficient, and properly stocked kitchen.

• Hire, train, schedule, and manage kitchen staff.
• Build and maintain a reliable kitchen team capable of supporting both regular operations and the seasonal event calendar.
• Provide hands-on leadership during food preparation and service and step into production responsibilities when operational needs require it.
• Set clear expectations around food quality, preparation, cleanliness, organization, productivity, and teamwork.
• Coach team members and address performance or staffing concerns as needed.
• Ensure appropriate staffing levels for the season, event calendar, and business volume.

• Uphold food safety, sanitation, and HACCP-aligned procedures across all kitchen operations.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
• Maintain compliance with applicable health department and food safety requirements.
• Ensure kitchen staff are properly trained on food safety and sanitation procedures.
• Maintain a consistently clean and inspection-ready kitchen.

• Provide additional kitchen coverage at the Lean-To, our casual short-order kitchen, to fill in for days off, call-outs, or other staffing needs.
• Support Lean-To food preparation, service, cleanliness, and kitchen standards when scheduled.
• Work collaboratively with property leadership and other departments to support the overall operational needs of Great Pines.
• Perform other duties and responsibilities as assigned.

• Events are executed on time and to standard, from menu planning through delivery and breakdown.
• The lodge kitchen is well managed, including food cost, inventory, ordering, staffing, cleanliness, and compliance.
• Food quality and consistency remain high across events and regular kitchen operations.
• Kitchen staffing is appropriate for the season and event calendar, with team members properly trained and prepared.
• Food and supply ordering is timely and appropriately managed, with waste and unnecessary costs minimized.
• Reliable, capable coverage is provided at the Lean-To when needed.
• Strong communication and coordination exists between the kitchen, Sales/Events team, property leadership, and other operational teams.

• 3+ years of experience in event, banquet, catering, restaurant, or hotel kitchen leadership; experience with weddings or large group events strongly preferred.
• Experience managing kitchen operations, including ordering, inventory, food cost, and vendor relationships.
• Experience building event staffing plans and managing a kitchen team.
• Strong knowledge of food safety, sanitation, and HACCP practices.
• Hands-on culinary leader who is comfortable balancing food production with management responsibilities.
• Strong organizational and time-management skills, with the ability to manage multiple priorities and event timelines.
• Ability to lead and hold a team accountable in a fast-paced, seasonal environment.
• Strong communication skills and the ability to work collaboratively with Sales/Events, property leadership, and other departments.
• Comfortable with a schedule that varies significantly by season, lighter in the off-season and heavier around events and high season.
• Ability to work nights, weekends, and holidays as events require.
• Ability to stand for extended periods and lift up to 50 lbs.
• Food Protection/ServSafe certification preferred.