KITCHEN MANAGER
About the Company
Pali is a leading outdoor hospitality company in Southern California, operating two properties offering summer camp, outdoor education, and conference programs. Founded in 1990, Pali Adventures, our flagship summer camp, has earned a stellar reputation for delivering exceptional, innovative experiences. We strive to create memorable moments for over 5,000 guests annually, fostering personal growth and lasting impact. Our property feature cabins, upscale meeting areas, classrooms, outdoor adventure spaces, and a dining hall, providing a versatile backdrop for a variety of programs. At Pali, we believe in bringing people together in meaningful ways, and our operators are dedicated to building a world-class property that positively impacts every guest.
About the Role
The Kitchen Manager is responsible for the overall management and operation of the campus's kitchen which serves over 250,000 meals a year. This role encompasses menu planning, recipe development, budget management, staff supervision, and ensuring the delivery of high-quality, nutritious, and delicious meals for Pali's campers and guests. The ideal candidate will possess strong culinary skills, exceptional leadership abilities, and a creative vision to enhance our dining experience.
Key Responsibilities
Guest Culinary Experience
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Produce quality buffets for guests across our three programs (Camp, Retreat, and Outdoor Education)
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Accommodate a variety of special menu requests, allergy accommodations, and dietary restrictions
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Work closely with Summer Camp leaders to develop exciting menus and entertaining, engaging culinary experiences
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Work with Retreat leaders to develop a variety of price point menus that maximize revenue and food quality
Menu Oversight
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Develop cost-conscious menus for each program according to program needs and budget allocation
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Incorporate seasonal elements to menus, avoiding traditional, year-round static menus
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With a preference for made-from-scratch, evaluate which menu items should be made in-house versus procured
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Ensure variety in staff lunches, rotating menus and overseeing specials
KitchenStaff Oversight
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Interview, hire, manage, train, promote and terminate staff
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Manage staff communication platforms, ensuring effective communication and strong culture
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In partnership with COO, evolve kitchen org chart to match culinary needs
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Oversee food ordering, inventory management, and equipment oversight
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Work with maintenance and outside vendors to ensure proper preventative maintenance and repairs of equipment
Business Management
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Oversee expenses, managing labor and purchasing to meet budget goals
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Identify, implement, and maintain proper kitchen management systems (KMS)
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Work with program leaders to ensure specific program culinary needs are being met
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Oversee unique or custom requests from program or executives to support initiatives
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Work with CFO and COO to project costs
Qualifications
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Culinary Experience: Minimum 5 years of experience in a high-volume commercial kitchen, with at least 2 years in a leadership or management role.
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Education: Culinary degree preferred but not required. Equivalent work experience will be considered.
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Leadership Skills: Proven ability to hire, train, and manage kitchen staff, fostering a positive and productive work environment.
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Menu Development: Experience in menu planning, recipe development, and accommodating dietary restrictions, including allergies and special requests.
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BudgetInventory Management: Strong understanding of food costs, labor budgeting, and inventory control to maximize efficiency and profitability.
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Food SafetyCompliance: Knowledge of health and safety regulations, food handling procedures, and ServSafe certification (or willingness to obtain).
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CommunicationCollaboration: Ability to work cross-functionally with program leaders, executives, and vendors to meet culinary and business objectives.
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Problem-Solving: A proactive approach to challenges, including troubleshooting equipment issues and adapting to last-minute menu changes.
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CreativityInnovation: Passion for creating engaging, high-quality dining experiences that enhance the guest experience.
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Physical Requirements: Ability to stand for extended periods, lift up to 50 lbs, and work in a fast-paced kitchen environment.
Compensation
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Compensation will be based on experience starting at $70k- $90k per year.
- Full Time
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Paid holidays, vacation, and sick leave
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Medical, dental and vision insurance
