Kitchen Manager Position Available In Chautauqua, New York

Kitchen Manager Bemus Point Golf Club & Tap House 72 Main Street, Bemus Point, NY 14712

Kitchen Manager Bemus Point Golf Club & Tap House Location :

Bemus Point, NY Job Type :

Full-time Position Summary The Kitchen Manager is a key member of the leadership team at the Bemus Point Golf Club & Tap House , directly responsible for managing all back-of-house (BOH) operations. This includes staffing, scheduling, inventory management, food purchasing, food preparation, quality control, cleanliness, food costing, and overall kitchen performance. The Kitchen Manager will work closely with ownership and fellow managers to ensure the kitchen runs smoothly while contributing to our culture of positivity, teamwork, and exceptional guest experiences . As part of our team-focused company , we thrive on supporting a positive and encouraging work environment where every team member feels valued. We are looking for a Kitchen Manager who leads by example, embraces collaboration, and takes pride in developing others while driving creativity, consistency, and profitability in our food program. Key Responsibilities Leadership & Team Management Serve as a member of the leadership team, collaborating with ownership and front-of-house management to align kitchen operations with overall business goals. Conduct daily pre-shift line-ups to review specials, assignments, and cleanliness expectations. Create and manage weekly kitchen schedules, ensuring appropriate staffing to meet anticipated business levels. Lead all hiring, training, coaching, and disciplinary processes for kitchen staff. Set clear expectations, provide regular feedback, and foster a positive and respectful work environment. Train all new hires on company policies, food preparation methods, safety, and cleanliness standards. Operations & Food Quality Oversee food preparation and cooking processes to ensure every dish meets our high standards for taste, presentation, and consistency . Be hands-on, working on the line during peak periods and filling in where needed. Partner with leadership to develop creative new menu items and specials that reflect seasonal ingredients, guest preferences, and profitable food cost percentages . Create and maintain standardized recipes and portion guidelines for all menu items. Ensure all food is prepared and served according to Tap House recipes and quality standards. Inventory, Ordering, Food Costing & Waste Control Manage all inventory processes including ordering, receiving, and proper product rotation. Maintain appropriate par levels and ensure product freshness. Monitor and control food costs through proper purchasing, portion control, inventory tracking, and waste reduction initiatives. Work closely with ownership to analyze food cost reports and make adjustments to menu pricing, portion sizes, or purchasing when necessary to achieve target food cost percentages. Conduct regular inventory counts and reconcile against purchases and sales. Develop and enforce waste logs to track and minimize product loss. Cleanliness, Maintenance & Safety Ensure the kitchen meets all health and safety regulations , maintaining a safe, sanitary environment at all times. Implement and oversee a regular cleaning schedule for equipment, floors, walls, and food storage areas. Train and enforce proper food handling, labeling, storage, and temperature control. Ensure all kitchen equipment is in good working order and coordinate maintenance as needed. Administrative Duties Complete all necessary paperwork including schedules, inventory reports, invoices, and performance evaluations. Work collaboratively with ownership and fellow managers to plan events, seasonal promotions, and menu updates . Ensure compliance with all company policies and maintain clear communication between FOH and BOH teams. Qualifications Minimum 5 years of kitchen experience including line cooking, food prep, and expediting. At least 6 months in a supervisory or management role . Strong leadership skills with a focus on team development, training, and motivation . Excellent communication skills and the ability to work closely with both kitchen and front-of-house teams. Experience with food costing, waste tracking, and cost control is required . Strong organizational skills and attention to detail. A passion for creating excellent food and fostering a positive, collaborative team culture . Ability to work evenings, weekends, and holidays as needed. Physical ability to stand for long periods and lift up to 50 pounds. Why Join Us? At the Bemus Point Golf Club & Tap House , we believe our success comes from the strength of our team and the culture we create together . We’re passionate about great food, excellent service, and providing a fun, welcoming atmosphere for our guests and team alike. As Kitchen Manager, you’ll have the opportunity to shape our kitchen’s future, develop a talented team, and help build an even stronger culture of collaboration and positivity — all while keeping a close eye on food costs and profitability to help drive the business forward.

To Apply:

Please submit your resume and a brief cover letter sharing why you’re excited about the opportunity to join the leadership team at Bemus Point Golf Club & Tap House .

Job Type:

Full-time Pay:

$45,000.00 – $50,000.00 per year

Benefits:

Employee discount Paid time off

Shift:

8 hour shift Day shift Evening shift

Work Location:

In person