Mammoth Cave Hotel
The Lodge at Mammoth Cave, (MCNP ONP, LLC) is an authorized NPS concessioner operating a variety of services within Mammoth Cave National Park, including the full service Green River Grill & Bar.
We are seeking a skilled and motivated Kitchen Manager to lead the daily culinary operations in our restaurant. This role is ideal for an experienced hospitality professional who thrives in a fast‑paced, guest‑focused environment and is passionate about delivering exceptional dining experiences. The Kitchen Manager will oversee daily kitchen operations, ensure consistent food quality, manage inventory and staffing, and uphold the highest standards of safety and cleanliness. If you are a hands‑on leader who enjoys creating memorable meals that elevate our lodge experience, we invite you to apply!
Responsibilities
Ensures that the menu is being executed as documented and to the highest quality standards.
Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service.
Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team.
Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
Responsible for monitoring the daily COGS sheets and labor costs to company standards.
Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
Position Requirements
Must be self motivated with the ability to perform with the highest professional and ethical standards
Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
Must demonstrate effective written and verbal communication skills
Intermediate computer skills with Microsoft Office
Excellent customer service and people skills
Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
Knowledge and Experience Education:
Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field preferred
Experience:
Minimum 5 (five) years F&B Management experience
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We are seeking a skilled and motivated Kitchen Manager to lead the daily culinary operations in our restaurant. This role is ideal for an experienced hospitality professional who thrives in a fast‑paced, guest‑focused environment and is passionate about delivering exceptional dining experiences. The Kitchen Manager will oversee daily kitchen operations, ensure consistent food quality, manage inventory and staffing, and uphold the highest standards of safety and cleanliness. If you are a hands‑on leader who enjoys creating memorable meals that elevate our lodge experience, we invite you to apply!
Responsibilities
Ensures that the menu is being executed as documented and to the highest quality standards.
Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service.
Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team.
Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
Responsible for monitoring the daily COGS sheets and labor costs to company standards.
Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
Position Requirements
Must be self motivated with the ability to perform with the highest professional and ethical standards
Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
Must demonstrate effective written and verbal communication skills
Intermediate computer skills with Microsoft Office
Excellent customer service and people skills
Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
Knowledge and Experience Education:
Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field preferred
Experience:
Minimum 5 (five) years F&B Management experience
#J-18808-Ljbffr