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Title

Kitchen Manager 

Location Cove Point Lodge  
Description

Explore the most scenic area of Minnesota while working at Cove Point Lodge.

The scenic north shore offers a small-town community and big adventures. On your days off, enjoy biking, hiking, fishing, stargazing, and more. The Boundary Waters Canoe Area Wilderness was recently designated a dark sky sanctuary by the International Dark-Sky Association (IDA). You won’t want to miss the Northern Lights!

Cove Point Lodge was built in 1995 inspired by the rich and rugged traditions of Scandinavia. Our collaborative team is built on respect, hard work, and having fun.

The lodge is nestled on the north shore overlooking a unique natural cove, a spectacular ledge rock point, and expansive views of Lake Superior.

Join our team and enjoy the best Minnesota adventures!

As a Kitchen Manager you will:

Coordinate, plan and supervise the production, preparation and presentation of food in the Kitchen for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Recommend and implement procedural/production changes. Monitor food and labor costs.

Job Duties and Responsibilities

  • Supervise the production in the kitchen for the preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all company standards.
  • Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
  • Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Perform special projects and other responsibilities as assigned.
 
Position Requirements

EDUCATION: Completion of High School diploma or equivalent.

EXPERIENCE: Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Requires oral and written communication skills.

PHYSICAL: This job requires ability to perform the following: carrying or lifting items weighing up to 50 pounds, moving around the kitchen, handling food, objects, products and utensils, ending, stooping and kneeling. May be required to work nights, weekends, and/or holidays.

 
Job Code 62011  
Full-Time/Part-Time Full-Time and/or Part-Time  
Exempt/Non-Exempt Non-Exempt  
Shift Various Shifts  
About the Organization At Leisure Hotels & Resorts, our people define our success, and we work deliberately to grow and foster our internal culture. This cultivation over many years is what sets us apart and how we deliver results. Our fundamentals are rooted in honesty, transparency, fiscal responsibility, and talent management. We seek authentic team members with the same values who genuinely enjoy working with people, want to grow with us, and create unique guest experiences. For more information about the Company please visit our website at www.leisurehotel.com.  
EOE Statement In order to provide equal employment and advancement opportunities to all individuals, employment decisions at the Company will be based on merit, qualifications, and abilities. The Company does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, age, pregnancy, military status, disability, or any other characteristic protected by applicable law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.  

This position is currently accepting applications.

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