Kitchen Manager

Stovepipe Wells in Death Valley National Park - Journey Beyond the Ordinary. Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop.  Stovepipe is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Death Valley National Park. POWDR operates Stovepipe Wells under a long-term concession contract with the National Park Service.

Essential Duties and Responsibilities:

• Manage, lead, and oversee all back-of-house/kitchen operations, ensuring smooth, efficient, and consistent execution of daily food service.
• Serve as the right-hand support to the F&B Manager and work collaboratively to ensure the overall Food & Beverage operation meets company standards and goals.
• Work alongside the kitchen team as a working Kitchen Manager, actively assisting with food preparation, cooking, plating, expediting, dishwashing, cleaning, stocking, and other kitchen duties as needed to maintain smooth operations.
• Lead, train, coach, motivate, and evaluate all kitchen staff.
• Develop and maintain structured training programs for kitchen staff, ensuring employees are properly trained in recipes, food preparation, cooking procedures, portion control, plating, sanitation, equipment use, and all other required kitchen duties.
• Cross-train kitchen staff to ensure adequate coverage and flexibility across prep, line, dish, and other back-of-house functions.
• Oversee daily food preparation and kitchen production to ensure food is prepared consistently, safely, efficiently, and according to established recipes and quality standards.
• Maintain and enforce recipe standards, portion controls, presentation standards, and food quality expectations.
• Manage and organize kitchen prep schedules, ensuring all necessary food preparation is completed accurately and on time for each shift.
• Oversee kitchen opening, closing, and shift-change procedures to ensure the kitchen is clean, organized, stocked, sanitized, and properly prepared for the next shift.
• Implement and enforce detailed shift-specific checklists for kitchen operations.
• Ensure all kitchen team members complete assigned checklists accurately and consistently.
• Monitor kitchen labor and staffing levels in coordination with the F&B Manager to ensure appropriate coverage while meeting budgetary goals.
• Monitor food usage, waste, spoilage, portion control, and ordering practices to help manage food costs and minimize unnecessary loss.
• Assist with ordering and receiving food, beverage, and kitchen supplies as directed by the F&B Manager.
• Conduct and assist with monthly inventory of food, kitchen supplies, and operational items; reconcile discrepancies and maintain accurate inventory records.
• Organize and maintain kitchen storerooms, refrigerators, freezers, and food preparation areas in accordance with applicable food safety and sanitation standards.
• Ensure compliance with all food safety, sanitation, and health and safety requirements, including proper food handling, temperature control, handwashing, cleaning, sanitization, glove use, labeling, dating, and storage.
• Monitor and ensure all required food safety records, logs, and NPS scans are completed accurately and submitted by the required monthly deadlines.
• Ensure kitchen equipment is properly operated, cleaned, maintained, and reported for repair when necessary.
• Maintain a clean, safe, organized, and professional kitchen environment at all times.
• Lead by example and hold kitchen staff accountable for professional conduct, punctuality, teamwork, cleanliness, food quality, and adherence to company standards.
• Work closely with the F&B Manager and front-of-house leadership to ensure effective communication between the kitchen, servers, bartenders, and management team.
• Communicate menu items, specials, 86'd items, prep needs, food quality concerns, and operational issues to the appropriate team members.
• Assist the F&B Manager with menu development, recipe implementation, food cost control, and operational improvements as needed.
• Respond to guest feedback and work with the F&B Manager to identify and implement improvements to food quality, consistency, and guest satisfaction.
• Support the F&B Manager with staffing, scheduling, training, and other operational needs as required.
• Set an example by maintaining a clean, complete uniform, nametag, appropriate footwear, and professional appearance at all times.

Other Duties as Assigned:

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this role, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.

Work Location:

• Due to the in-person nature of the hospitality business, this position is on-site. Housing will be provided on-site.
• A flexible schedule with commuting from Pahrump, Beatty, or Las Vegas will be considered.
• Due to the nature of our business, Stovepipe Wells Village is open every day. You must be prepared to work a flexible schedule that may include days, evenings, nights, Saturdays, Sundays, holidays, and split shifts, as needed to ensure the Food & Beverage department operates smoothly and efficiently.

Required Knowledge, Skills, and Experience:

• Able to work and thrive in Death Valley National Park.
• Proven experience managing or supervising kitchen/back-of-house operations in a restaurant or hospitality environment.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, food safety, sanitation, and restaurant procedures.
• Demonstrated ability to lead, train, coach, and motivate kitchen staff.
• Ability to work effectively as a working manager and actively perform kitchen duties alongside the team.
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced kitchen environment.
• Ability to maintain food quality, consistency, cleanliness, and service standards during busy operating periods.
• Ability to manage kitchen labor, food usage, waste, and inventory effectively.
• Ability to establish successful working relationships with co-workers, management, Forest Service, and the public while exercising good professional judgment, honesty, and integrity.
• Excellent verbal and written communication skills.
• Ability to work collaboratively with the F&B Manager and front-of-house leadership.
• Minimum 5 years of professional kitchen/restaurant experience, with demonstrated leadership or supervisory experience preferred.
• Current California Food Handler Certification and ServSafe certification required.
• TIPS certification preferred/required if applicable to the position.
• High school diploma or equivalent required.

ESQ and Play Forever Responsibilities and Requirements:

• Understand and follow all ESQ procedures that relate to your job duties.
• Work with a “safety-first” attitude.
• Minimize your impact on the environment when at work and living onsite.
• Treat our customers, co-workers, leadership teams, and all internal guests with respect; a hospitable service atmosphere must be projected at all times.
• All team members must maintain a neat, clean, and well-groomed appearance (specific standards available in the Employee Handbook).
• Team members will be trained in the proper use and care of assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager.

Compensation:

• $24.00 per hour. On-site housing included.

POWDR and Destination Death Valley - Stovepipe Wells is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.