Kitchen Manager

At Lincoln Children’s Zoo, our mission is to enrich lives through interaction with living things. We provide hands-on experience for more than 250,000 guests per year and care for over 400 creatures. We foster a love of the natural world through camps and programs and help families make memories by producing special events and experiences throughout the year.

As a team, we are serious about using our Core Values to guide our actions:

1. We are there for each other.

2. We generate enthusiasm.

3. We are humble.

4. We go above and beyond.

Position Summary:The Kitchen Manager oversees all culinary operations within the Zoo’s food service facilities, ensuring high-quality food preparation, adherence to health and safety standards, and efficient kitchen workflow. This position is responsible for supervising kitchen staff, managing inventory and food costs, and supporting special events or seasonal operations. The Kitchen Manager works closely with the Food and Beverage Operations Manager to deliver an exceptional guest experience and maintain operational excellence.

Essential Job Functions

• Manage daily kitchen operations across all zoo food service locations, including concessions, cafes, and catering.
• Supervise, train, schedule, and evaluate kitchen staff to ensure compliance with food safety and zoo standards.
• Monitor food preparation, portion control, and presentation for quantity, consistency, and cost-efficiency.
• Maintain proper food handling, sanitation, and cleanliness protocols in compliance with local health department regulations.
• Coordinate ordering, receiving, and inventory control of food, beverages, and kitchen supplies.
• Collaborate with the Food and Beverage Operations Manager on menu development, pricing strategies, and seasonal offerings.
• Implement and uphold safety standards and training procedures to ensure staff and guest safety.
• Support planning and execution of special events, VIP catering, and high-volume days.
• Assist in budgeting, cost control, and vendor relations.
• Address guest feedback regarding food quality or service and resolve issues promptly.
• All other duties as assigned.

Preferred Talents

• Enthusiasm: Realizes that attitudes, both good and bad, are contagious; models the positive orientation that staff are expected to exhibit to guests.
• Problem-Solving Ability, Creativity & Flexibility: Anticipate challenges and be proactive in addressing them. Looks ahead and anticipates upcoming challenges. Uses creativity and has an open mind in solving problems. Is open to direction and feedback and welcomes other viewpoints and suggestions. Ability to “think fast,” communicate and change direction quickly in a way that is supportive of the team, guests and site.
• Strong delegation skills; Develops team members to increase their skill set to best support their growth and team function.
• Innovation: Always on the lookout for process improvements and other ways to improve the guest and team experience.
• Systems Thinking: Believes that most organizational problems are process problems not people problems; design roles and processes to position staff for success.
• Relationship Building: Understand that our work frequently crosses department boundaries, and a friendly team approach yields the best results. A definite team-oriented attitude is necessary to thrive in this position.
• Ability to lead a diverse team in a fast-paced, dynamic environment.
• Excellent organizational, communication, and problem-solving skills.

Qualifications

• High school diploma or equivalent required.
• Minimum of 3 years of experience in a high-volume kitchen environment, with at least 1 year of experience in a supervisory role.
• Culinary certification or Associates degree in Culinary Arts or Hospitality Management preferred but not required.
• Strong knowledge of food and safety standards (e.g., ServSafe Certification or ability to obtain).
• Flexibility to work weekends, holidays, and evenings as needed.

Physical Requirements

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel, reach with hands or arms, climb or balance, talk or hear. The employee must regularly lift and/or move up to 25 pounds. The employee must be able to lift and/or move up to 50 pounds occasionally.

Working Environment

This position is primarily conducted in commercial kitchen settings located throughout the zoo. Exposure to inclement weather, rough terrain, dust, dirt, and other allergens are common. Winter conditions often include snow and ice. Summer conditions often include hot, humid, or extreme temperatures. Conditions may be slippery due to wet surfaces, snow, ice, mud or loose gravel, sand, and dirt. The noise level in the work environment is usually moderate but can increase to a loud volume.

Must be able to work nights, holidays, and weekends as needed.

Pay: $46,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person