NVO Kitchen Manager (Temp, Multi-Status)

JOB SUMMARY

The Kitchen Manager will provide oversight and management for all kitchen and food service related activities. Primary responsibilities include: ensuring the execution of meals and nutrition planning, purchasing food and coordinating its delivery, budget monitoring and expense reporting, and supporting the kitchen staff. The ideal kitchen manager will be able to assign and delegate tasks while providing all of the proper tools and supplies needed for delicious and timely meal service. 

This position will serve as a leadership role within the kitchen staff. They will be responsible for setting a personal example of conduct and will assist and share skills with the kitchen staff. 

This role will be required to learn and effectively use and update existing online systems and documents.  

This temporary role is:

• From March - April:  Part-Time 30 hours a week, Non-Exempt, based fully remote.
• From April - October: Full-Time, Non-Exempt, based on-site out of Gerlach, NV. 

The deadline to apply for this role is 5:00 pm Pacific time on Feb 27, 2026.

DUTIES & ESSENTIAL JOB FUNCTIONS

Management (65%)

• Preseason - contribute to the planning and hiring processes. 
• Plan training and facilitate crew completion of HIVE Core Courses as well as Nevada State Food Handlers permits. 
• Seek and develop professional relationships with nearby (Reno) food suppliers. 
• Promote team menu planning for three meals daily for a crew of 50 - 150 people pre & post event cycle. 
• Develop a cleaning schedule and regimen for the kitchen and commissary areas to include cleaning, sanitizing and organizing. 
• Develop a plan for post season Kitchen strike to include cleaning, sanitizing, storage, organization, and inventory. 
• Review schedules as provided by the Supervisor and Assistant Manager to ensure full coverage of shifts while remaining in compliance with the staffing plan. 
• Post weekly menus, projected staff counts, known allergies and crew schedules. 
• Field and facilitate requests to provide food for work weekends and additional parties outside of the regular meal schedule. 
• Report any safety, facility, or equipment problems to NVO Maintenance as soon as noted.
• Be the direct contact between any outside crew or management, handling their needs and requirements such as compost, visiting crews, or any complaint.
• Coordinate with the Hospitality Manager the execution of meal service at multiple locations depending on the needs of each location. 

Administrative  (20%)      

• Place orders with outside vendors and food suppliers.
• Submit receipts and expense reports to accounting under the approval of the Hospitality Manager. 
• Inventory equipment on hand and submit requests to the Hospitality Manager for items not in inventory. Inventories are required at the start and end of the season.
• Attend department meetings as required. 
• Revise the budget and order quantities to accommodate the number of crew.
• Track and manage all hours and crew needs, as the Assistant Manager reports.
• Approve time cards on a biweekly basis.   

Other Functions and Responsibilities (5%)

• Other duties as required. 
• Exercise discretion and independent judgment with