Kitchen Manager - Paradise Inn - Summer Seasonal at Guest Services, Inc.

, , United States -

Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

29.87

Posted On

22 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Scheduling, Inventory Control, Payroll Administration, Food Safety Compliance, Labor Cost Management, Purchasing, Receiving, Microsoft Excel, POS Systems, ServSafe Certification, HACCP

Industry

Hospitality

Description

Compensation Amount: 29.87 USD HourlyUnder the direction of the Executive Chef, support and oversee the administrative and operational functions of the culinary department at Paradise Inn to ensure efficient, cost-effective, and compliant kitchen operations. This role is responsible for managing key back-of-house administrative processes including staff scheduling, inventory control, product ordering, receiving, payroll support, and labor management. The Kitchen Manager works closely with department leaders to maintain adequate staffing levels, control food and labor costs, and ensure smooth daily operations while supporting the production of up to 1,200 guest meals per day across three meal periods. Job Description: Wage: $29.87 - $29.87 Benefits: Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.); Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available ESSENTIAL FUNCTIONS Ensure department compliance with all food safety, sanitation, ServSafe, and HACCP requirements. Manage and maintain employee schedules to ensure appropriate staffing levels while controlling labor costs and meeting operational needs. Coordinate and process payroll-related activities including timecard review, attendance tracking, and payroll submissions. Oversee food, beverage, and supply ordering to maintain appropriate inventory levels and minimize waste. Monitor inventory, conduct regular stock counts, reconcile variances, and maintain accurate inventory records. Review receiving documentation, invoices, and vendor deliveries to ensure accuracy and compliance with purchasing standards. Tracking food costs, labor costs, inventory usage, and purchasing trends. Maintain department records including schedules, payroll documentation, food safety logs, inventory reports, receiving records, and other operational documentation. Communicate regularly with the General Manager, Executive Chef, warehouse staff, and Human Resources to coordinate purchasing, staffing, and operational needs. Supervise chefs, cooks, and utility staff to ensure work is completed efficiently, safely, and according to established standards. Attend and participate in departmental and safety meetings. Under the guidance of the General Manager, assist with seasonal opening, closing, setup, and teardown activities. Perform other related duties as assigned. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma or G.E.D. required; Associate’s degree or Culinary School diploma preferred. Three years of experience in kitchen management, food service operations, or culinary supervision required. Demonstrated experience with staff scheduling, inventory management, purchasing, receiving, and payroll administration preferred. Proficiency with Microsoft Windows, Outlook, Word, Excel, POS systems, scheduling software, and payroll/timekeeping systems. Knowledge of food cost controls, labor management, inventory practices, and purchasing procedures. Possess or be able to successfully obtain ServSafe Manager Certification. PHYSICAL AND MENTAL REQUIREMENTS Move about accomplishing tasks, particularly frequent movement throughout kitchen and restaurant facilities. Bend, lift, carry, reach, and work in a fast-paced environment. Lift, carry, and push up to 10 lbs. regularly, 15–20 lbs. frequently, and up to 30 lbs. occasionally. Stand for extended periods. Climb stairs regularly. Communicate effectively in English with employees, managers, vendors, and guests. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Commercial kitchen equipment including ovens, ranges, mixers, knives, and food preparation equipment. Office equipment including computers, phones, printers, copiers, scanners, and payroll/scheduling software. Inventory management and purchasing systems Required Personal Protective Equipment (PPE) . Ascending to 14,410 feet above sea level, Mount Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! While we operate year-round, our primary season is the summer months, with most employment opportunities available between April and October. Our All-Star team members enjoy fantastic perks and an amazing work environment!

Responsibilities

Oversee administrative and operational functions of the culinary department, including staffing, inventory, and payroll. Ensure compliance with food safety standards while supporting the production of up to 1,200 guest meals daily.