MAK ’n JAK GRUB HUB Kitchen Manager Location: Elkwater Campground – Cypress Hills Provincial Park, Alberta Position Type: Year-Round | Peak Season Full-Time Compensation: $60,000–$65,000 annually + bonus + travel allowance ________________________________________ Position Overview MAK ’n JAK Grub Hub is a family-friendly, casual dining destination located in Elkwater Campground within Cypress Hills Provincial Park, Alberta. Featuring rustic, camp-inspired branding, we serve campers, residents, and visitors through dine-in, patio, café, take-out, and grab-and-go formats, including seasonal buffets and Sunday brunch programming. The Kitchen Manager leads all back-of-house operations, ensuring consistent food quality, strong team leadership, operational efficiency, and disciplined cost control. This is a hands-on leadership role requiring active line presence, team development, and financial accountability. This is a year-round leadership role, with peak season full-time operations from May Long Weekend through Labour Day operating 7 days per week, approximately 10:00am–9:00pm. Off-season hours and staffing levels are reduced. Flexibility and strong seasonal workforce planning are essential. The Kitchen Manager reports directly to Ownership and the General Manager. ________________________________________ Reporting Structure Reports to: Ownership and General Manager Leads: All Back-of-House staff (year-round and seasonal) Collaborates with: Front-of-House and site operations leadership ________________________________________ Key Accountabilities • Lead and develop the kitchen team with professionalism and energy • Deliver consistent, high-quality food across all service channels • Maintain active leadership presence during service • Execute menus and seasonal features to brand standards • Drive food cost, labour control, and inventory accuracy • Recruit, train, and coach seasonal and permanent staff • Maintain food safety, sanitation, and WHMIS compliance • Support seasonal events, buffets, and brunch programming • Collaborate on seasonal planning, forecasting, and operational readiness • Promote eco-conscious kitchen practices aligned with park values ________________________________________ Operational Scope Oversight includes: • Hot and cold production • Café and quick-serve items • Grab-and-go and trail-friendly offerings • Buffet and event execution • Prep systems and production planning • Inventory control and supplier management • Seasonal volume management ________________________________________ Core Competencies • Seasonal operational planning • Guest-focused execution • Leadership and team development • Cost awareness and financial discipline • Time and volume management • Adaptability in a changing park environment • Clear communication and problem-solving ________________________________________ Responsibilities Daily • Lead BOH operations during all service periods • Maintain line presence and quality control • Conduct shift briefings • Monitor food quality, speed, and consistency • Oversee prep and production systems • Manage daily ordering and deliveries • Adjust labour based on sales volume • Ensure food safety and sanitation compliance Weekly • Complete inventory counts and variance analysis • Review food cost and waste reporting • Build prep and BOH schedules based on forecasts • Participate in operations meetings • Conduct coaching and performance discussions Monthly • Support recruitment and structured onboarding • Review COGS and labour performance • Audit kitchen organization and cleanliness • Evaluate vendor pricing and reliability • Identify menu and operational improvements • Plan seasonal features and events Seasonal / Annual • Build peak season staffing and training plans • Support menu evolution and promotional programming • Contribute to annual operating and labour budgets • Conduct post-season operational reviews • Evaluate equipment and capital needs ________________________________________ Education & Experience • Minimum 3 years Food & Beverage experience • Minimum 2 years kitchen leadership experience • Casual or quick-service background preferred • Seasonal or resort experience considered an asset • Food Safety Certification (required) • WHMIS Certification (required) • POS and inventory system proficiency ________________________________________ Physical & Scheduling Requirements • Ability to lift up to 40 lbs • Stand and move for extended periods • Availability for weekends, holidays, and peak-season extended schedules • Variable off-season hours ________________________________________ Additional Duties Scheduling, workload, and operational priorities may shift based on seasonal traffic, park activity, and business needs. The Kitchen Manager will perform additional culinary, operational, staffing, or administrative duties as assigned by Ownership or the General

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murraykumm@maknjak.ca