Kitchen Manager (Seasonal)

Responsibilities

• Schedule and supervise kitchen staff to support smooth service
• Maintain kitchen organization, cleanliness, and sanitation standards
• Aid in ordering, inventory management, and product rotation
• Ensure recipes, food quality, and portion standards are followed
• Monitor food safety practices and proper food handling procedures
• Work closely with the Executive Chef to execute menus and seasonal programs

Requirements

• 2–5 years of kitchen experience in restaurants or hospitality
• Lead line cook, kitchen supervisor, or junior sous chef experience
• Organized, reliable, and comfortable leading a small team
• Enjoys working in a fast-paced seasonal environment
• Wants to grow into a Sous Chef or Executive Chef role in the future

Qualifications

• Experience with ordering, prep organization, or scheduling (a plus)
• Resort, banquet, or high-volume kitchen experience is helpful but not required

Pay

$1,200 – $1,400 per week

Schedule

Seasonal (April – October)

Benefits

Competitive seasonal salary

Employment Details

Position Type: Seasonal (April – October)
Compensation: $1,200 – $1,400 per week (salary)
Location: South Yarmouth, MA

EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law.