Job Description

JOB REQUIREMENTS: This role plans plant-forward menus, stewards the food

budget, supervises kitchen staff and volunteers, oversees purchasing and inventory, and upholds the highest standards of safety and guest care. As part of the Operations Department, the Kitchen Manager collaborates closely with the Operations Director while exercising day-to-day authority and responsibility over culinary decisions and personnel. Culinary Leadership Cook alongside the team to model quality and efficiency. Design seasonal vegetarian and vegan menus that honor diverse dietary needs and local sourcing. Plan and execute buffet-style meal services efficiently, ensuring attractive presentation, consistent quality, and smooth guest flow. Balance flavor, nutrition, and cost. Team Management Cultivate a calm, collaborative work culture rooted in respect and harmony. Recruit, interview, and recommend hires for kitchen positions; onboard and train new staff. Supervise, schedule, and mentor employees. Collaborate with the Volunteer Coordinator to integrate, train, and support kitchen volunteers. Conduct performance reviews, coach for growth, and recommend disciplinary actions or terminations when needed. Food-Safety & Compliance Ensure compliance with food-safety standards and regulations. Maintain food-safety logs and records. Lead regular food-safety trainings and professional development opportunities. Budgeting & Purchasing Manage the annual kitchen budget. Source ingredients ethically, prioritizing local and organic vendors. Control inventory and minimize waste through creative utilization. Guest Experience & Collaboration Communicate with retreat leaders about schedules, allergies, and special meal needs. Greet guests at mealtimes to explain menus and gather feedback. Support occasional special events (e.g., board meetings, community gatherings). \*\** OTHER EXPERIENCE AND QUALIFICATIONS: 3+ years of professional kitchen management or equivalent supervisory experience. Demonstrated skill in vegetarian/vegan cuisine, menu costing, and high volume- meal production. Current ServSafe Manager certificate (or ability to obtain within 60 days). Proven ability to lead, hire, and develop staff; comfortable making personnel recommendations. Ability to lift 50lbs, stand for extended periods, and work varied hours during peak retreats. Commitment to the contemplative values and inclusive hospitality of our facility. Calm leadership under pressure and grace in guest interactions. Financial stewardship and creative problem solving. Collaborative spirit across departments and with volunteers. Continuous improvement- mindset for systems and menus. \*\** APPLICATION INSTRUCTIONS: E-Mail a Rsum: tracyk@service1ststaffing.com Call For Appointment: 715-898-1275 This position is listed by a private employment agency. The agency is the legal employer. No fee will be charged of the job applicant.

Job Tags

Local area,

Similar Jobs