Kitchen Manager - Paradise Inn - Summer Seasonal

Guest Services, Inc.

3d • $30 - $30 • Onsite

About The Position

Under the direction of the Executive Chef, support and oversee the administrative and operational functions of the culinary department at Paradise Inn to ensure efficient, cost-effective, and compliant kitchen operations. This role is responsible for managing key back-of-house administrative processes including staff scheduling, inventory control, product ordering, receiving, payroll support, and labor management. The Kitchen Manager works closely with department leaders to maintain adequate staffing levels, control food and labor costs, and ensure smooth daily operations while supporting the production of up to 1,200 guest meals per day across three meal periods.

Requirements

• High School Diploma or G.E.D. required
• Three years of experience in kitchen management, food service operations, or culinary supervision required.
• Proficiency with Microsoft Windows, Outlook, Word, Excel, POS systems, scheduling software, and payroll/timekeeping systems.
• Knowledge of food cost controls, labor management, inventory practices, and purchasing procedures.
• Possess or be able to successfully obtain ServSafe Manager Certification.
• Physical presence at the job site is essential to perform job duties.

Nice To Haves

• Associate’s degree or Culinary School diploma preferred.
• Demonstrated experience with staff scheduling, inventory management, purchasing, receiving, and payroll administration preferred.

Responsibilities

• Ensure department compliance with all food safety, sanitation, ServSafe, and HACCP requirements.
• Manage and maintain employee schedules to ensure appropriate staffing levels while controlling labor costs and meeting operational needs.
• Coordinate and process payroll-related activities including timecard review, attendance tracking, and payroll submissions.
• Oversee food, beverage, and supply ordering to maintain appropriate inventory levels and minimize waste.
• Monitor inventory, conduct regular stock counts, reconcile variances, and maintain accurate inventory records.
• Review receiving documentation, invoices, and vendor deliveries to ensure accuracy and compliance with purchasing standards.
• Tracking food costs, labor costs, inventory usage, and purchasing trends.
• Maintain department records including schedules, payroll documentation, food safety logs, inventory reports, receiving records, and other operational documentation.
• Communicate regularly with the General Manager, Executive Chef, warehouse staff, and Human Resources to coordinate purchasing, staffing, and operational needs.
• Supervise chefs, cooks, and utility staff to ensure work is completed efficiently, safely, and according to established standards.
• Attend and participate in departmental and safety meetings.
• Under the guidance of the General Manager, assist with seasonal opening, closing, setup, and teardown activities.
• Perform other related duties as assigned.

Benefits

• Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.)
• Employee Discounts
• Recreation Program
• Employee Assistance Program
• Housing & Meal Plan Available

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED