Kitchen Manager - Night Shift

Shaker Village of Pleasant Hill (SVPH) is on a mission to inspire generations through DISCOVERY, by sharing the legacies of the Kentucky Shakers. SVPH is committed to bridging historic preservation, land conservation, engaged learning and warm hospitality to present an unrivaled destination experience.

Home to the third largest Shaker community in the United States from 1805 until 1910, SVPH manages the country's largest private collection of original 19th century buildings and is the largest National Historic Landmark in Kentucky. Onsite amenities at SVPH include overnight accommodations, dining and catering services, retail shops, event and meeting venues, historical exhibitions and tours, farm and garden area, nature preserve, multi-use trail system, equestrian stable and an extensive calendar of special programs, activities and events.

Shaker Village Trustees’ Table

The Trustees’ Table supports the mission of Shaker Village by creating quality dining experiences that embrace contemporary tastes while continuing to champion farm-to-table and sustainable sourcing philosophies in the legacy of the Shakers.

PM Kitchen Manager Job Summary

The Kitchen Manager assists the Executive Chef to ensure a profitable and smooth kitchen operation. Promotes maximum customer satisfaction by maintaining high-quality control. Provides input on personnel performance, schedule and menu changes, special events, and any other ideas that positively impact the restaurant operation.

Responsibilities And Duties

• Staff Management -Training kitchen staff/new hires, delegating tasks, providing performance feedback, overseeing daily kitchen operations, including food prep, cooking and plating
• Quality Control – monitoring food preparation, ensuring consistency in quality and taste, using FIFO to ensure proper food rotation
• Support- Providing cooks with support, on and off the line
• Menu Planning- Producing weekly specials with chef
• Food and Safety Compliance- Enforcing strict food safety standards, ensuring proper food handling, storage practices, training staff on sanitation

• Leadership Skills- Ability to motivate and manage team effectively
• Communication- Clear communication with chef, kitchen staff and servers
• Problem solving abilities- identifying and resolving issues quickly in fast paced environment
• Culinary Expertise- Strong understanding of cooking techniques, food preparation and waste management

• A culinary degree is preferred, not required
• A minimum of two years’ experience in a high-volume restaurant is required
• Some supervisory experience is preferred

• Must be able to multi-task and work in stressful situations
• Must be capable of standing for long periods
• Must be capable of lifting 50 pounds
• Required to balance and stoop or kneel
• Frequently lift and/or move objects, tools, ingredients weight 10-25 pounds
• Must be able and willing to climb stairs with tools and equipment
• Vision abilities include close vision, distance vision, color vision, peripheral vision and depth perception and ability to adjust focus
• Must have excellent manual dexterity

• Frequent exposure to hot water, potentially slippery floors, ovens, stovetops with varying degrees in temperatures
• Frequent exposure to fluctuating temperatures (inside and outside as needed)
• Working in close quarters, standing for hours at a time
• Lifting heavy pots and kettles, working near hot ovens and grills
• Work hours may include early mornings, late evenings, holidays and weekends