We’re looking for an experienced, hands-on Kitchen Manager to lead daily kitchen operations in a fast-paced, high-volume mountain restaurant. This role is ideal for a strong leader who thrives in a ski-town environment, values consistency and quality, and knows how to motivate a team during busy seasons. Knowledge of Asian cuisine a benefit.
Key Responsibilities
Oversee all back-of-house operations, including prep, service, and closing
Hire, train, schedule, and manage kitchen staff
Maintain food quality, consistency, and presentation standards
Manage food costs, inventory, ordering, and waste control
Ensure compliance with all health, safety, and sanitation regulations
Collaborate with ownership and front-of-house management on menus, specials, and operations
Lead by example during peak service times
Maintain a clean, organized, and efficient kitchen
Qualifications
2+ years of kitchen management or sous chef experience (high-volume preferred)
Strong leadership and communication skills
Proven ability to manage food and labor costs
Solid understanding of BOH systems, prep planning, and line execution
ServSafe certification (or ability to obtain)
Ability to work nights, weekends, holidays, and peak ski season
Calm under pressure with a positive, team-first attitude
What We Offer
Competitive salary (DOE)
Performance-based bonuses
Health benefits (if applicable)
Ski-town perks and flexible seasonal scheduling
Growth opportunities within a respected local restaurant
A supportive, professional, and fun work environment