Kitchen Manager

Description

Kapena's Catering is seeking a talented and motivated Kitchen Manager to join our team! This position plays a key role in coordinating daily kitchen operations, supporting catering and ensuring Trilogy Excursions guests enjoy exceptional food.

Daytime shifts, 7:00am to 3:30pm

5-day work week, days off may vary

$78,000.00 annual salary

$1,000.00 New Hire Bonus

8% of base pay bonus potential, paid twice yearly

Requirements

ESSENTIAL JOB FUNCTIONS:

DUTIES / RESPONSIBILITIES INCLUDING BUT NOT LIMITED TO:

Assist with daily kitchen operations and coordination between the catering department, boats, and crew.

Participate in food research and development (R&D), helping test, refine, and implement new menu items.

Manage and fulfill special menu requests or private charter needs, ensuring they meet company standards.

Oversee ordering, inventory tracking, and stock management to maintain accuracy and prevent shortages or waste.

Step in as needed to assist with prep work, cooking, or on-boat service when staffing gaps occur.

Support leadership in staff management by administering minor disciplinary actions when appropriate (excluding terminations).

Lead and assist in de-escalating issues with professionalism, focusing on teamwork and resolution.

Foster a positive and collaborative work environment, encouraging clear communication and adaptability.

Utilize moderate computer skills for ordering systems, email communication, spreadsheets, and reporting.

POSITION REQUIREMENTS:

Strong communication and interpersonal skills.

Proven ability to multitask, adapt, and remain calm under pressure.

Leadership presence with a team-first mindset.

Culinary experience and knowledge of food service operations required.

Experience with ordering and inventory management systems preferred.

Ability to function effectively in a high-paced, dynamic environment.

Commitment to cleanliness, organization, and food safety standards.

EDUCATION AND EXPERIENCE:

High School diploma or equivalent required; Culinary training preferred.

Minimum of 2 years of kitchen or food service experience, including some leadership or supervisory responsibilities.

Must possess or successfully complete a safe food handling course prior to first day of work.

Current negative TB test result required.