Kitchen Manager

Trailborn Hotels & Resorts • Highlands, NC

16h • $0 - $25

About The Position

Trailborn Highlands is seeking a motivated, experienced Kitchen Manager to run kitchen shifts at the Highlands Supper Club. Reporting to the Chef de Cuisine, the Kitchen Manager leads service across breakfast, après hour, dinner, banquets, and private events, ensuring food safety, cost control, and consistency. This is a hands-on position that includes cooking on the line, training team members, and serving as the senior culinary leader when the Chef de Cuisine is off property.

The role also involves supervising and scheduling kitchen staff, maintaining sanitation and allergen procedures, managing prep and inventory tasks, supporting seasonal menu development, and responding to guest feedback. The position requires working in a historic log-cabin kitchen and a flexible hospitality schedule that may include extended hours, evenings, weekends, and holidays.

Requirements

• At least 3 years of professional kitchen experience, including at least 1 year in a lead, sous, or supervisory role.
• Strong command of classic cooking techniques and comfort working every station.
• ServSafe Food Protection Manager certification, or ability to earn it within 60 days of hire.
• Working knowledge of food safety, allergen handling, and sanitation standards.
• Clear communication skills and ability to remain calm and organized during high-volume service.
• Availability for early mornings, evenings, weekends, and holidays.
• Ability to remain upright and continuously move on a firm surface during an 8–10-hour shift.
• Ability to lift, carry, push, or pull up to 50 pounds without another person's aid.
• Ability to bend, reach, kneel, and use repetitive hand motions with knives and kitchen tools.
• Ability to work in a fast-paced environment with heat, steam, open flames, cold storage, and wet floors.
• Comfort working in a historic log-cabin kitchen with its own space and layout constraints.

Nice To Haves

• Culinary degree or equivalent formal training.
• Experience in a full-service hotel, resort, or high-end restaurant.
• Background in southern, Appalachian, or farm-to-table cooking.
• Banquet and event production experience.
• Basic Microsoft Office skills and familiarity with inventory or ordering systems.

Responsibilities

• Lead assigned shifts across breakfast, après hour, dinner, banquets, and private events; run the pass and call tickets.
• Prepare and cook menu items to recipe, portion, and plating standards, and check plates before they leave the kitchen.
• Conduct pre-shift line checks and team briefings covering specials, unavailable items, VIPs, allergies, and event orders.
• Coordinate with front-of-house and events teams to meet timing, special requests, and dietary needs.
• Act as the senior culinary lead when the Chef de Cuisine is off property.
• Supervise, schedule, and direct line cooks, prep cooks, and stewards during shifts.
• Train team members on recipes, techniques, station setup, and safety; provide day-to-day coaching and feedback and contribute to performance reviews and hiring.
• Model a positive, respectful kitchen culture aligned with Trailborn values.
• Enforce food safety and sanitation standards in accordance with the North Carolina Food Code and Macon County Health Department requirements.
• Monitor and log temperatures, labeling, dating, and FIFO rotation, correcting issues promptly.
• Keep the kitchen, walk-ins, storage, and equipment clean and inspection-ready; report maintenance needs.
• Manage allergen protocols from order to plate.
• Write prep lists and par sheets based on forecasts, occupancy, and event orders.
• Receive and check deliveries for quality, quantity, and price; place orders as delegated.
• Track waste and help maintain food-cost targets through portion control and cross-utilization.
• Assist with month-end inventory counts.
• Help the Chef de Cuisine develop and test seasonal dishes, specials, and event menus.
• Respond to guest feedback and resolve plate issues quickly.
• Support property activations and experiences involving food.

Benefits

• Medical insurance with company contribution (eligible for full-time employees).
• Dental insurance with company contribution (eligible for full-time employees).
• Vision insurance with company contribution (eligible for full-time employees).
• Paid time off (eligible for full-time employees).
• 401(k) with company match (eligible for full-time and part-time employees).
• Sick time (eligible for full-time and part-time employees).
• Employee dining discounts (eligible for full-time, part-time, and seasonal employees).
• Employee marketplace discounts (eligible for full-time, part-time, and seasonal employees).

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed