Kitchen Manager Organization:

Deep Creek Lodge #2763 of the

Benevolent and Protective Order of Elks Reports To:

House Committee Job Type:

Part Time Location:

Punta Gorda, Florida Position Summary The Kitchen Manager oversees the daily operation of the lodge kitchen, ensuring safe, efficient, and high-quality food service for members, guests, and lodge events. This position manages food preparation, paid kitchen staff, sanitation standards, and menu planning while maintaining cost control and compliance with local health regulations. Key Responsibilities Kitchen Operations Oversee all kitchen operations including food preparation, cooking, and service. Ensure meals are prepared consistently, safely, and in a timely manner. Maintain a clean, organized, and fully operational kitchen environment. Coordinate kitchen schedules for lodge dinners, special events, and rentals. Staff Coordination Supervise paid kitchen staff. Provide training on kitchen procedures, food safety, and sanitation. Create work schedules to ensure adequate coverage for events and regular meal service. Foster a positive, cooperative working environment. Menu Planning Develop and maintain menus for regular lodge meals and special events. Work with lodge leadership and/or House Committee on event menus and food budgets. Plan meals that are cost-effective and appealing to members. Inventory & Purchasing Order food, supplies, and kitchen equipment as needed. Minimize food waste. Monitor food costs and stay within budget guidelines. Establish relationships with food vendors and suppliers. Food Safety & Compliance Ensure compliance with local health department regulations. Maintain food safety standards including proper storage, labeling, and temperature control. Ensure all kitchen staff follow sanitation and hygiene practices. Maintain required certifications (e.g., food safety or food manager certification if required by state). Event Support Coordinate kitchen operations for lodge events such as: Member dinners Fundraisers Banquets Community events Work closely with event organizers to plan food service needs. Qualifications Previous experience in restaurant, catering, or commercial kitchen management. Knowledge of food safety regulations and sanitation practices. Strong organizational and time-management skills. Ability to manage paid staff. Basic budgeting and inventory management experience. Ability to work evenings, weekends, and during lodge events. Preferred Qualifications Food Manager or Food Protection certification. Experience with banquet or large-group meal service. Familiarity with fraternal organizations or membership clubs. Physical Requirements Ability to stand for extended periods. Ability to lift and move up to 40-50 pounds. Ability to work in a fast-paced kitchen environment.

Compensation Salary wage:

$30,000-$35,000/year

Pay:

$30,000.00 - $35,000.00 per year

Work Location:

In person