Beach Pavilion Kitchen Manager
POINT SEBAGO ENTERPRISES INC Casco, ME Dependent on Experience

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Point Sebago Resort is always looking for energetic and enthusiastic people who are dedicated to providing our guests with the best vacation possible. Our culinary staff helps to ensure our guests a wonderful experience by providing a fun and stress free dining experience.

 Job Description: Under the supervision of the Director of Food & Beverage the Kitchen Manager is responsible leadership and coaching of the Culinary Team. The Kitchen Manager will effectively lead and coach the Culinary Team to achieving the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the company’s sourcing policy and control production and portions in line with agreed specifications. To be considered for this position, you must be at least 21 years of age. 

This is a seasonal position and housing is available for eligible employees.


  • To manage the agreed food cost targets in line with the agreed budgets.
  • To ensure members of the Culinary Team are educated of their daily responsibilities and have a clear understanding of all State, Local and Company health and safety policies and procedures. 
  • To ensure that the company food hygiene management system is in place and fully understood by team.
  • Keep tight inventory of food and paper goods.
  • Order according the forecasted business.
  • To ensure all refrigerator logs, freezing logs, dishwasher logs, and hot food temp logs are being done EVERYDAY.
  • To ensure employees are scheduled within forecasted budget.
  • Ensure great quality of food and presentation.
  • To understand the catering budget and work to the agreed targets on food cost, labor, hours, and wastage.
  • To attend team meetings on a regular basis and contribute to the development and growth of the business.
  • To ensure prep sheets are done a day ahead of time for daily events, daily specials, functions, and the beach pavilion menu.
  • Direct employees on what their daily tasks are.
  • Schedule daily cleaning tasks that need to be done every shift.
  • Assist in the creation of new items for the menu and for functions.
  • Make sure you are adding any new recipes or procedures to our procedure book.
  • To ensure the overtime budget is being maintained.
  • To ensure EVERYTHING in coolers, refrigerators, or shelves is labeled and dated.
  • Any other duties assigned by manager in the scope of food and beverage
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