Chef Kitchen Manager

Grand Adirondack Hotel•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 ensures high-quality food production, cost control, safety compliance, and efficient culinary team operations. The manager also performs cooking duties as required and maintains a clean, organized work area while upholding safe work practices.

Requirements

Three to five years of culinary experience in a management role within a similar-size operation is 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.

Nice To Haves

Three to five years of culinary experience in a management role within a similar-size operation.

Responsibilities

Supervise and train kitchen staff on food preparation methods, portioning, garnishing, service specifications, and food preservation.
Manage food costs through menu and specials controls, production levels, cross-utilization, and waste reduction.
Oversee purchasing, requisitioning, and food usage to maximize profitability.
Ensure compliance with safety, sanitation, and health department regulations, as well as 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.
Manage menu planning, BEOs, purchasing, inventory, scheduling, and administrative tasks.
Perform cooking duties as required.
Monitor safety or security issues and report concerns promptly.
Maintain a clean, organized work area and uphold safe work practices.