Culinary Service Manager, Judah Cafe

Mt. Washington Pediatric Hospital; Norden (CA); On-site; USD 72,000 - 85,000; Full time

Benefits offered by this job

401k plan

EAP

Free ski passes

Discounted meals

Ski lessons

Lift discounts

Hotel discounts

Ski reciprocal programs

Job summary

Sugar Bowl Resort is seeking a Culinary Service Manager for Judah Café to oversee daily kitchen operations, supervise staff, and drive menu development, cost control, and sanitation. This role ensures safety compliance, guides training, and partners with leadership to meet budgeted labor and food costs.

The ideal candidate will have 3+ years in a chef or kitchen-manager role, strong leadership, and a passion for high-volume culinary environments, with proficiency in MS Office and commitment to

Qualifications

• Excellent knowledge of culinary trends and techniques.
• 3+ years of experience in a Chef or Kitchen Manager leadership role.
• Strong leadership and team development skills.
• Champion of environmental stewardship initiatives.
• Proficient in Microsoft Office Suite.

Responsibilities

• Oversee day-to-day supervision of all kitchen staff and culinary operations.
• Ensure sanitation, food safety, and HACCP standards are met.
• Direct inventory, ordering, and cost control to meet budgets.
• Lead scheduling, training, and performance management of culinary staff.
• Maintain equipment, facilities, and cleanliness to high standards.
• Coordinate with Director of Food & Beverage on menus and costings.

Skills

Culinary leadership

Team management

Food cost awareness

Sanitation compliance

Microsoft Office

Tools

Microsoft Office Suite

Job description

• Base Pay $72,400.00 - $85,000.00 / Year
• Employee Type 2A (Seas 6mo FT)

Contact information

• Email [e-mail]

Description

Sugar Bowl Resort is seeking a Culinary Service Manager for our Judah Café at Main Lodge to take charge of the day-to-day supervision of all kitchen staff and culinary operations at Judah Café. This role owns all aspects of Judah Café's culinary operations, as well as any banquets in the facility, overseeing menu development, recipes, portion control, plate standards, and cost development in partnership with the Director of Food and Beverage. This position also leads the scheduling, development, and training of all culinary employees. The Culinary Service Manager is wholly responsible for the facility's cleanliness and sanitation standards, Health Department compliance, and condition of equipment and facilities. The Culinary Service Manager is accountable for meeting or beating budgeted labor, cost of goods, and expenses.

Why Sugar Bowl?

Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to “sunny California” since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts alike.

W ho You Are:

· Excellent knowledge of culinary trends and techniques, with a genuine passion for bringing creativity and fun to high-volume culinary operations

· 3+ years of experience in a Chef or Kitchen Manager leadership role, or comparable experience

· A true leader who loves team management and development

· Champion of our environmental stewardship initiatives

· Proficient in Microsoft Office Suite

· A positive, "can-do" attitude and "calm in the eye of the storm" demeanor

· Open to learning new skills and supporting other departments as needed — a versatile, team-first mindset

What You’ll do:

· Arrive on time, clean, and in proper uniform, including non-slip shoes, setting the standard for all grooming expectations

· Consistently exhibit a positive, upbeat attitude, and communicate professionally with guests, other departments, and staff

· Owns compliance with all safety training, procedures, and SOPs, proactively identifying and addressing areas of concern; maintains a current log of safety SOP sign-offs and CA Food Handler cards for all staff

· Enforces full adherence to all sanitation standards set by the company, state, and federal policies and laws

· Ensure MSDS sheets are properly maintained and kept current

· Directs all food ordering, and oversees receiving, rotation, and storage, including random temperature checks, FIFO rotation, labeling, dating, and waste tracking

· Ensures daily prep and production lists are completed to spec, and that all culinary operations and events are adequately prepped and prepared for service

· Oversee all food preparation, portioning, and plate appearance, holding the team accountable to standards

· Leads daily lineups and plate reviews

· Sets staffing schedules to budgeted percentage, and manages California Meal Break laws and overtime to department standards in partnership with the Judah General Manager

· Partners with the Director of Food and Beverage and HR throughout the employee lifecycle — recruitment, onboarding, training, performance issues requiring discipline, and termination

· Directs all scheduling, training, development, and performance management of culinary staff

· Maintains food cost at or below budget through consistent portion control and plate review oversight

· Partners with the Director of Food and Beverage on new menu ideas, concepts, and cost-outs

· Leads efforts in composting, recycling, and other "green" department policies and goals

· Always acts with integrity in sensitive and confidential matters

· Owns Allergen training compliance, and ensures staff are trained in allergen accommodation, menu ingredient knowledge, safe food handling practices, and professional, caring guest interaction

· Executes monthly Sanitation Audits and directs follow-up on any actionable items

· Holds staff accountable to proper grooming and uniform standards, food safety and HACCP guidelines, a positive and professional attitude, anticipating business levels, and maintaining a clean, safe work area

· Follows through on all disciplinary actions with proper documentation, training, and guidance, delivered in a positive, professional manner

· Directs all inventory processes, ensuring accurate counting and recording of products

· Ensure inventory sheets are kept current with new products and pricing

· Ensures equipment malfunctions or breakages are addressed and resolved promptly

· Meets or exceeds Guest Service score targets, and responds to feedback in a timely, professional manner

· Attends all weekly department meetings, weekly Chef meetings, and 1:1 meetings with the Restaurant & Bar Operations Manager and Director of Food and Beverage

· Cross-trains and lends a hand in other departments as needed, building a broader understanding of resort operations

· Take advantage of opportunities to learn new skills across the resort, supporting a well-rounded, team-first approach to the guest experience

Physical Requirements:

· Sits for 3-6 hours per day, with occasional walking, standing, and bending at the neck and waist

· Occasionally squats, climbs, kneels, crawls, and twists at the neck and waist

· Frequently uses hands for repetitive tasks, simple and power grasping, fine manipulation, pushing and pulling, and reaching above shoulder height

· Lifts and carries up to 50 pounds occasionally; does not regularly lift or carry above 50 pounds

· Requires constant visual and auditory acuity, with occasional use of smell to monitor food safety and quality

· Drives cars, trucks, snowmobiles, and other resort vehicles and equipment as needed

· Works around kitchen and resort equipment and machinery, including ovens, appliances, furnaces, boilers, and shop tools

· Walks on uneven ground, including snow, ice, and rocky terrain

· Works in conditions with excessive noise, extreme temperatures and humidity or wetness

· Operates foot controls or performs repetitive foot movement as needed for vehicles and shop tools

· Uses protective equipment such as glasses, goggles, headphones, or helmets as required

· Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service

· Employee Assistance Program (EAP)

· Free ski and tubing passes for employees

· 50% off food at our restaurants

· Free group ski and snowboard lessons for employees

· Employee discounted lift tickets for family and friends

· Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations

· Hotel discounts

· Employee ski reciprocal programs

Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.