Kitchen Manager

Submit Resume To: [email protected]

Full Job Description

Kitchen Manager

The Kitchen Manager oversees the day-to-day operations of the resort’s various kitchens, ensuring food is prepared efficiently, safely, and to consistent quality standards. The individual in this role plays a vital part in cultivating a positive dining experience by maintaining kitchen organization, supporting menu execution, and fostering a positive work environment for the back of house staff. The Kitchen Manager is responsible for supervising kitchen personnel, managing inventory, enforcing food safety and sanitation standards, and collaborating with all Food & Beverage leadership to keep operations smooth, clean and cost-effective.

Camp Margaritaville is a warm and inviting RV Resort where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, and the opportunity to advance your career and be part of the team. We strive hard as an employer so that all our associates can say, "I Love My Job"; and be proud to work for Camp Margaritaville.

Position Description

Kitchen Operations
1. Oversee daily kitchen operations, ensuring food preparation meets established quality and presentation standards.
2. Supervise, schedule, and train kitchen staff in food preparation, safety, and sanitation procedures.
3. Coordinate food production and service to align with restaurant, pool complex, special event and catering schedules.
4. Provide coaching and support to develop staff culinary skills and teamwork.
5. Monitor workflow and assign tasks to optimize efficiency during peak service times.
6. Maintain kitchen equipment functionality and coordinate repairs or preventive maintenance.
7. Work with the Restaurant Manager and culinary leadership to support menu execution, including specials and seasonal offerings.
8. Address and resolve issues that may impact guest satisfaction.

Food Safety & Compliance
9. Enforce compliance with health department regulations, ServSafe standards, and resort policies.
10. Maintain cleanliness and sanitation in food prep, storage, and service areas.
11. Ensure proper food handling, storage, and rotation practices.
12. Monitor staff adherence to safety practices, including equipment use and hazard prevention.

Inventory & Vendor Management
13. Manage the ordering, receiving, and inventory of food and kitchen supplies.
14. Track usage to minimize waste and control food costs.
15. Collaborate with the Director of Food & Beverage to evaluate vendor performance and product quality.
16. Participate in the Manager-on-Duty (MOD) program as assigned.
17. Respond to escalated staff concerns and issues as needed and provide timely solutions.
18. Perform additional duties as requested.
19. Serve as a supervisor/manager/director of the selection, training, development, appraisal, and work assignments of 2 or more personnel, with oversight over hiring, firing, promotions, and assignments.

Core Values

• Every Guest, Every Time.
• Foster a shared responsibility for the well-being of our staff, guests, and community.
• Act with integrity and respect.
• “It’s my job to be better than the best.”

Work Schedule

• This position requires flexibility in scheduling based on the needs of the resort. Team members may be scheduled to work weekends, holidays, and extended hours during peak seasons or special events.
• Team members may also be called into work outside of their regular schedule to respond to urgent maintenance issues, guest needs, or other operational requirements.

Success Looks Like

• Meet or exceed departmental profit goals and budgeted revenue goals.
• Achieve customer service and guest satisfaction targets (Net Promoter Scores).
• Foster high team member engagement and subsequent survey scores.
• Meet or exceed resort safety goals in all formats including but not limited to safe working habits &
• techniques (OSHA), Health Department regulations, EcoSure inspection and others as introduced.
• Maintain satisfactory attendance and overall dependability.
• Lead with genuine concern, composure under pressure, and sound judgment.

Job Requirements

• High School Diploma or GED required.
• ServSafe Manager Certification required.
• TABC certification required.
• 3+ years of culinary/kitchen experience, with at least 1–2 years in a supervisory role, preferably in a resort, hotel, or high-volume hospitality environment.
• Knowledge of food safety regulations and commercial kitchen operations.
• Ability to speak, read and write in both English and Spanish, preferred.
• Excellent written and verbal communication skills.
• Strong attention to detail and analysis skills.
• Ability to work in a fast-paced environment and adapt to changing priorities.
• Strong problem-solving and conflict resolution abilities.
• Ability to build positive guest and team relationships.