Chef Kitchen Manager

Grand Adirondack Hotel•Village of Lake Placid, NY

About The Position

The Chef / Kitchen Manager oversees kitchen operations and supervises food preparation for all hotel outlets, including the restaurant, lounge, and banquets. The role is responsible for high-quality food production, cost control, safety compliance, and efficient operation of the culinary team. The position also performs cooking duties as required.

Requirements

Three to five years of culinary experience in a management role within a similar-size operation preferred.
Strong and professional verbal and written communication skills.
Basic knowledge of business operations, including budgeting, forecasting, scheduling, and staffing.
Availability to work weekends, holidays, overtime, and alternating shifts.
Basic to intermediate computer skills.

Responsibilities

Supervise and train kitchen staff in food preparation methods, portioning, garnishing, service specifications, and food preservation.
Manage food costs by controlling menus, specials, production levels, cross-utilization, and waste.
Oversee purchasing, requisitioning, and use of food items to maximize profitability.
Ensure compliance with safety, sanitation, health department regulations, and company policies and procedures.
Assist with menu development for restaurant and banquet operations when needed.
Monitor revenues and expenses, including labor, food costs, and operational budgets.
Handle menu planning, BEO management, purchasing, inventory, scheduling, and administrative tasks.
Perform cooking duties as required.
Maintain awareness of safety or security issues and report concerns promptly.
Maintain a clean, organized work area and uphold safe work practices.