Kitchen Manager

Job Description

Job Description

About Company:

Join our team at The Nautical Beachfront Resort! Be a part of the history and future of Lake Havasu City!  The Nautical prides itself on its founding history here in Lake Havasu City that you can be a part of and showcase your passion for hospitality!

In 1964, Robert McCulloch opened the original Nautical Inn, with just 16 rooms, a cocktail lounge, and a 180-seat dining room overlooking Thompson Bay. Over the next several years, the hotel expanded to accommodate the Bay Rooms, Cove Suites, the Commodore, and Captain Suites. Today, we are a one-stop, iconic destination boasting 139 rooms (that all overlook the water), 3 Food and Beverage outlets, a convention center, private launch ramp, a waterpark and fun for everyone.

About the Role:

The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen, and all banquet food production, to ensure efficient food production and exceptional quality standards. This position is responsible for managing food safety protocols, controlling food and labor costs, and maintaining sanitation standards to comply with health regulations. The Kitchen Manager leads and supports the culinary team to execute menu plans that meet customer expectations and business goals. By coordinating food service activities and optimizing kitchen workflows, the Kitchen Manager ensures timely and consistent delivery of meals. Ultimately, this role drives operational excellence, fosters a positive work environment, and contributes to the overall success of the food service establishment.

Minimum Qualifications:

• Proven experience in kitchen management or a similar supervisory role within the food service industry.
• Previous experience in banquets, weddings, and events.
• Comprehensive knowledge of food safety regulations and sanitation standards.
• Strong understanding of food cost control and labor cost management.
• Ability to develop and implement effective menus.
• Excellent leadership and communication skills to manage and motivate kitchen staff.
• Must have or be able to obtain an AZ Mgr Level Food Safety Certifications.
• Must be able to pass a background check.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience working as an executive chef or head chef.
• Familiarity with inventory management software and point-of-sale systems..
• Previous experience in a high-volume kitchen environment.