Thanksgiving Point
  • Food Services
  • DOE
  • Salary
  • Full Time

Medical, Dental, employer/employee split, LTD employer pd, PTO, 8 pd holidays, some additional benefits offered but paid by employee.

Thanksgiving Point Institute is a 501(C)(3) nonprofit farm, garden and museum complex that draws upon the natural world to cultivate transformative family learning.



Responsible for developing and maintaining a strong and cohesive Food Services management team.  Oversees all activity in the front and back of the house maintaining the highest standards in innovative menus, guest services, cost control, budgeting, cleanliness, food safety and overall organization.  Acts as creative advisor establishing and maintaining Thanksgiving Point brand for all outlets.



  1. Budgeting
    1. Develops operating budgets for each department.
      1. Works with department managers monitoring daily sales, labor, menu items reports. Takes corrective action as necessary to help achieve budgeted goals.
      2. Participates in monthly P&L meetings, detailing and reviewing financial performances of each department and the department as a whole.
      3. Oversees the budget and purchasing of all purchases of food, supplies and all other operational expenses.
      4. Manages inventory and provides updated and accurate information to accounting.
    1. Menu Development
      1. Approves menus and works with Executive Chef on menu creation, pricing, printing, keeping concepts/menus current and seasonal.
        1. Farm-to-Table Initiative: Works with Executive Chef and local purveyors and providers to further Thanksgiving Point's desire to incorporate more seasonal and local products.
        2. Insures menus and food costs are in-line with budgeted goals.
    1. Marketing / Advertising
      1. Develop, maintain strong Thanksgiving Point brand across all outlets,
        1. Creation of signature menu items and products.
        2. Works with Marketing team in establishing strong brands across all outlets through use of logo serviceware and appropriate design,
        3. Participate in community events promoting Thanksgiving Point and Thanksgiving Point's food programs.
    1. Operations / Guest Services
      1. Oversees the creation of and on-going efforts to monitor across-the-board standards for all food outlets, maintaining quality food and service across all outlets and operations, including but not limited to:
        1. Assists management in day-to-day operations. Insures established systems and standards are being followed.
        2. Insures outlets are properly staffed, staffs is trained and are following established guest service models and standards.
        3. Schedules, attends and participates in Thanksgiving Point and staff meetings as required.
        4. Monitors employee moral and oversees the timely reviews for all management.
        5. Insures that all outlets and staff are compliant with Utah County Health codes and current on all permits.
        6. Oversees the management and staff and ensures staff is practicing safe and responsible food handling practices as well as maintaining clean and orderly work areas.
        7. Plans and approves the organizational chart and hiring practices of all outlets.
        8. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.




  • Culinary Arts degree and/or Bachelor's degree preferred
  • Minimum 3-5 years experience as Executive Chef or Food Service Manager in high volume multi-unit resort or property.
  • Prior experience with high volume catering and restaurant operations.
  • Knowledge of budgets and contracts.
  • Must possess excellent interpersonal, customer service, financial analysis, communication, team building and problem solving skills.
Thanksgiving Point
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