Kitchen Manager - Sand Mountain Park & Amphitheater

Job Description

Job Description

KITCHEN MANAGER - Sand Mountain Park & Amphitheater

SMP SFM, LLC

LOCATION: Albertville, AL

DEPARTMENT: DIRECTOR OF FOOD AND BEVERAGE

STATUS: FULL-TIME (NON-EXEMPT)

ABOUT THE COMPANY:

Sand Mountain Park & Amphitheater is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Albertville, AL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

Sand Mountain Park & Amphitheater is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Kitchen Manager leads daily food production and service, including assigned concessions areas and booked catering events. The Kitchen Manager plans staffing and production, maintains consistent food quality and safe operations, and manages labor, inventory, vendor relationships, waste, and food costs against approved plans. This role helps develop a reliable team and coordinates with the Food & Beverage leadership to help deliver efficient operations and an excellent guest experience while adapting to changing schedules and seasonal demands in a high-volume environment.

PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO, THE FOLLOWING:

• Manage all daily assigned Fitness Center outlets operations, food preparation, and presentation to ensure quality, consistency, and timeliness
• Own the opening, operating, and closing of all kitchen and food service locations throughout the venue
• Support in scheduling and overseeing staff to ensure appropriate coverage, efficient production, and quality guest service
• Support catering events from planning through closeout, including confirming event requirements, menu planning, estimating food and labor needs, coordinating production and staffing, overseeing setup and service, and completing breakdown and inventory follow-up
• Manage food and labor costs against budget, including monitoring food quality, portion control, waste, and pricing on an ongoing basis
• Ensure proper food handling, sanitation, cleanliness, and compliance with all local and state health department requirements
• Oversee the condition of kitchen, cooler, freezer, and dry storage areas, ensuring they remain clean, organized, and properly stocked
• Manage inventory counts, supply ordering, and vendor coordination within established approval limits.
• Support in hiring process, training and developing maintenance and grounds team members
• Hold team members accountable for safety, service, cleanliness, and execution standards
• Partner with the Executive Chef and Food & Beverage leadership on menu planning, recipe standardization, and new product rollouts
• Coordinate equipment maintenance, repair, and replacement needs, including vendor scheduling and budget input
• Resolve guest concerns, complaints, and product issues in a professional and service-focused manner
• Maintain accurate records related to inventory, food safety, labor, and operational practices, and prepare related reports for leadership
• Support leadership with budget preparation, special projects, and additional duties as assigned
• All duties as assigned by management

MINIMUM QUALIFICATIONS:

• 5+ years of food-service experience, including at least two years leading or supervising a team
• Prior experience with food cost management, inventory control, and vendor negotiations
• ServSafe or equivalent food safety certification preferred
• Strong verbal and written communication skills
• Strong leadership, organizational, and time management skills
• Ability to maintain focus and make sound decisions in a high-volume, fast-paced environment
• Ability to prioritize tasks, work under pressure, and lead a team-oriented environment
• Availability to work flexible hours including nights, weekends, and holidays as needed

WORKING CONDITIONS AND PHYSICAL DEMANDS:

• Must be able to lift up to 50 pounds waist high
• May be required to stand for extended periods of time and frequently walk, bend, stoop, squat, push, and pull
• Must be able to work in a kitchen environment with exposure to heat, cold storage, and intermittent noise
• Will be required to operate a computer and standard kitchen equipment